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Bean soup with ham

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
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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


  • 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


  • 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 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 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, stirring occasionally, 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.



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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