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Senate Bean Soup


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Rate this recipe 4.5/5 (36 Votes)
Senate Bean Soup 1 Picture


  • 1 lb. dried navy beans, soaked overnight, drained
  • 1 smoked ham hock
  • 1 tbsp. unsalted butter
  • 1 small yellow onion, finely chopped
  • Kosher salt and freshly ground black pepper, to taste



Step 1

1. Bring beans, ham hock, and 8 cups water to a boil in a 6-qt. Dutch oven over medium-high heat; reduce heat to medium-low, and cook until beans are tender, about 1 hour.

2. Meanwhile, heat butter in a 10" skillet over medium heat. Add onion, and cook, stirring, until soft, about 5 minutes. Transfer to pot with beans, reduce heat to low to keep warm. Remove ham hock, let cool slightly, and then remove meat, discarding bone, skin, and excess fat; finely chop meat and add back to soup. Lightly mash some of the beans in the pot to create a thick, creamy texture; season with salt and pepper.


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