Senate Bean Soup {Navy Bean Soup}

Thick, smoky, and satisfying, Senate bean soup is the perfect meal for a chilly day. Serve each bowl of ham and navy bean soup with a side of cornbread for a flavorful, affordable supper that warms you from the inside out.

This classic dish has been served in U.S. Senate dining rooms for more than a century, and it’s every bit as comforting as you’d expect.

Looking for more hearty bean soups? Try a pot of the best bean soup, ham and bean soup, or lima beans and ham the next time you want something cozy and simple.

Before You Get Started

These quick tips help the soup cook evenly and develop great texture:

• Mash a little at the end. Pureeing a portion of the soup thickens the broth and gives you that classic creamy consistency.
• Soak the beans if you can. Overnight soaking shortens the cooking time and gives you the best texture with fewer beans splitting open.
• Go easy on the salt early on. Ham hocks can be salty, and salting beans too soon can slow softening. Season toward the end.
• Dice the potatoes small. Cut them into ¼-inch pieces so they cook quickly and blend naturally with the beans.

What Is Senate Bean Soup?

Bean soup has been a staple on the menu of U.S. Senate restaurants for more than a century. The most traditional version includes navy beans, potatoes, and ham. This classic navy bean soup recipe has become synonymous with the Senate’s cafeteria lunches, giving it the alternate name “Senate Bean Soup.”

How to Make Senate Bean Soup

You’ll find the full recipe card below, but here’s the helpful walk-through.

Step 1: Soak the beans

Place the beans in a large bowl and cover with water about 2 inches above the beans. Soak for 8 hours or overnight, then drain.

Step 2: Sauté the aromatics

Heat olive oil in a Dutch oven over medium heat. Add the celery, onion, and a small pinch of salt. Cook until softened, about 8–10 minutes. Add the garlic and cook for another minute.

Step 3: Simmer everything together

Stir in the soaked beans, ham hocks, bay leaves, and 2 quarts of water. Bring to a boil, then cover, reduce the heat, and simmer for about 2 hours, or until the beans are tender.

Stir occasionally to prevent sticking and help the beans break down just enough.

Step 4: Add potatoes

Stir in the diced potatoes and cook uncovered until they’re tender, about 10–15 minutes.

Step 5: Remove ham hocks and puree a portion

Take out the ham hocks, remove and chop the meat, and discard the bones. Mash or puree some of the beans and potatoes to thicken the soup.

Step 6: Return the ham and finish seasoning

Return the chopped ham to the pot. Taste and season with salt and pepper. Ladle into bowls and top with fresh herbs.

How to Add Flavor to a Simple Bean Soup

This soup builds flavor in layers. Sautéing aromatics in olive oil creates a rich base. Ham adds smoky, salty depth. Fresh herbs at the end brighten everything up. If you want even more flavor, try using chicken broth instead of water.

Should navy bean soup be thick?

Yes, this Senate navy bean soup should be fairly thick. To achieve the thicker consistency, mash or puree some of the beans and potatoes at the end of cooking. You can do this with a potato masher, with the back of a spoon or fork, or with an immersion blender.

The pureed beans and potatoes will add texture to the dish and will thicken the broth. Just be careful not to puree all of the soup! Another easy way to thicken the soup is to simmer the pot with the lid off until it reduces some more.

What to Serve with Senate Bean Soup

Round out your meal with one of these: 

Biscuits & Cornbread

• Flaky Biscuits
• Cathead Biscuits
• 3-Ingredient Buttermilk Biscuits
• Honey Butter Cornbread
• Southern Cornbread

Breads & Rolls

• No-Knead Cranberry Walnut Bread
• Honey Beer Bread
• Homemade Crescent Rolls
• French Baguette

Preparation and Storage Tips

Store the soup in an airtight container in the refrigerator for 3-4 days. It’s a great make-ahead option for busy weeks, and even tastes better the next day!

How to Freeze: This is a great freezer meal, so prepare a big pot and stick any leftovers in the freezer for a quick-prep lunch or dinner option. Allow the soup to cool to room temperature. Stored in an airtight container, the soup will keep in the freezer for up to 3 months.

How to Reheat: Place the bean soup in a pot and warm over a low flame, just until heated through. You can also microwave individual bowls for about 1-2 minutes. Add extra water or broth, as necessary, to thin to the desired consistency.

Ham Bean Soup Variations

• Add a splash of apple cider vinegar or fresh lemon juice at the end for a bright, acidic finishing touch.
• If you prefer a canned bean soup, try this easy ham and bean soup, or this sausage and bean soup.
• For extra veggies, add fresh spinach at the very end or kale when there’s about 10 minutes left so that it has time to wilt in the hot soup. Diced carrots are also a great option to add with the celery and onion.
• For a vegetarian navy bean soup, use the water (or vegetable broth for extra flavor). Omit the ham hocks, and instead season with cumin, paprika, Cajun seasoning, salt, pepper, or other spices to add extra flavor to your liking.
• Spicy: add a dash of cayenne or garnish with crushed red pepper flakes for a spicier soup.

More Cozy Soup Recipes

• Split Pea Soup with Ham
• Appalachian Soup Beans
• 15 Bean Soup with Sausage
• Crock Pot Vegetable Soup
• Easy Taco Soup