Senate Bean Soup

It is a bit chilly today; hence I decided to cook a soup pot. I decided to make my favorite white bean soup recipe. Since I did not soak dried beans overnight, I decided to use my quick soak method from an earlier post. You can read it here. I also like to use fresh herbs and vegetables in my white bean soup recipe.

Fun fact: The U.S. Senate serves bean soup every day. Read more about the tradition here.

Bean soup with ham

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Senate Bean Soup Recipe

Cooking a pot of bean soup only takes a few minutes of prep time and is an inexpensive family meal.  They will enjoy a warm bowl of creamy white bean soup on a cold day.

Organic Soup Vegetables

I like to start with organic ingredients when possible.

Fresh vegetables and beans for soup

Organic Stock

Organic stock can be loaded with sodium, so be sure to check the label for sodium content. I like to use one low or no sodium to add a little flavor without the full sodium content.

Bean soup with ham and stock

Senate Bean Soup

Make a delicious, inexpensive white bean soup for a one-pot meal. Use canned beans or quick soak dried beans, bean soup with ham.

5 from 3 votes

Print Recipe Rate

Course: Soup

Cuisine: American

Keyword: Bean Soup, Senate Bean Soup, U.S. Senate Bean Soup

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Servings: 6

Calories: 458kcal

Ingredients

• 1 pound Dried White beans
• ¼ cup olive oil
• 4 leeks
• 4 garlic cloves
• 4 carrots
• 2 celery stalks
• 1 ham hock
• 4 cups beef stock
• 4 cups chicken stock
• ½ teaspoon fresh sage
• 1 bay leaf

Instructions

• Either soak the beans overnight or use my quick soak method.
• Place dried beans in a Dutch oven or heavy pot and cover with water (add enough water to one inch more than the top of the beans.)
• Once the beans have soaked overnight drain and rinse.
• Heat oil in a Dutch oven over medium-low heat.
• Add the leeks and cook for about 1 minute. Add garlic, carrots, and celery and cook 5 minutes longer.
• Add ham hock, stocks, sage, and bay leaf.
• Heat to boiling, reduce the heat and simmer, covered, occasionally stirring, over medium-low heat until the beans are tender, about 1 1/2 hours.
• Remove from the heat and let cool slightly.
• Discard the bay leaf. Remove the ham hocks and cut off the meat and chop it into pieces and set aside.
• Remove about 4 cups of soup into a deep bowl puree with an immersion blender.
• Then return to the soup pot.
• Continue pureeing until about ¾ of the soup is pureed.

Equipment

Dutch Oven

Nutrition

Calories: 458kcal | Carbohydrates: 66g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 654mg | Potassium: 2146mg | Fiber: 14g | Sugar: 9g | Vitamin A: 7783IU | Vitamin C: 10mg | Calcium: 255mg | Iron: 10mg

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Supplies

• Dutch oven
• Cutting board
• Chef knife
• Ladle
• Soup tureen 

In a Dutch oven heat, olive oil to medium-low then add your prepared vegetables and sautee.

Sauteing soup vegetables

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Ham Hock or Ham Bone for Bean Soup

I use a ham bone if I have one leftover or one I have frozen, but in the event, I don’t have one I purchase a ham hock. So, the next time you cook a ham freeze the ham bone for later. I think this is the best navy bean recipe. However, you can do it any way you like it such as making it a vegan bean soup.

Ham hock and fresh parsley

Adding some fresh ground pepper to bean soup

Soup garnished with fresh sage

You might also like a quick dessert:

Saltine Bark

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Ham and Bean Soup

Thank you so much for your visit. What’s on your menu this week?

Bon Appetite,

Kippi