Senate Bean Soup is a hearty and savory dish with deep roots in American culinary tradition, famously served daily in the U.S. Senate dining room for over a century. This recipe blends a ham bone with a variety of beans, vegetables, and seasonings for a rich, comforting flavor. The mix of ranch-style pinto beans, jalapeño-spiced beans, and creamy bean and bacon soup gives it a robust, layered taste with just a hint of heat. Slow-cooked for hours, the flavors meld together, making it perfect for cold days or large gatherings.
Ingredients
- 1 ham bone
- 1 onion (chopped)
- ½ bell pepper (chopped)
- 2 cloves garlic (minced)
- 2 cups ham (chopped)
- 15 oz ranch-style pinto beans with jalapeños (1 can)
- 15 oz “Husband Pleasin’” style navy beans (1 can)
- 30 oz ranch beans (2 cans)
- 21 oz bean and bacon soup (2 cans)
- 2 cans water (use empty soup can to measure)
Instructions
Step 1: Prepare Ingredients
- Chop the onion, bell pepper, and ham. Mince the garlic.
Step 2: Process Beans
- Process beans in a blender or food processor until smooth, if desired, for a creamier texture.
Step 3: Combine Ingredients
- In a large soup pot or Dutch oven, place the ham bone, chopped vegetables, ham, processed beans, and all canned beans and soups. Add water.
Step 4: Cook Slowly
- Bring mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 3 hours, stirring occasionally, until flavors are well blended and soup has thickened.
Step 5: Serve
- Remove ham bone, shred any meat from it into the soup, and discard the bone. Serve hot with crusty bread.
Tips
- Remove excess fat from the ham bone before simmering for a lighter broth.
- Add diced carrots or celery for a more vegetable-forward version.
- For creamier texture, mash or blend a cup of the beans and return to the pot.
- Use smoked ham hocks if a ham bone is unavailable.
- Add a bay leaf and thyme sprig during simmering for deeper flavor.
- For spicier soup, increase jalapeño beans or add crushed red pepper.
- Skim foam and fat from the top during the first 30 minutes of simmering.
- Substitute low-sodium beans/soups to reduce overall salt.
- Leftovers thicken—add water or broth when reheating.
- Freeze in quart containers for easy future meals.
Nutrition
Calories: 310kcalCarbohydrates: 36gProtein: 18gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 990mgPotassium: 680mgFiber: 10gSugar: 4gVitamin A: 350IUVitamin C: 8mgCalcium: 60mgIron: 3.5mg
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