Senate Bean Soup {a.k.a. Navy Bean Soup}
This hearty and simple Senate bean soup is an inexpensive, cozy meal for chilly evenings!
Servings 12 people
Calories 159kcal
Ingredients
- 1 lb. dried white navy beans, sorted of debris and rinsed
- Water
- 1 tablespoon olive oil
- 4 celery ribs, diced
- 1 medium onion, diced
- 3 large cloves garlic, minced (about 1 tablespoon)
- 2 (12 ounce) smoked ham hocks (or 1 large ham bone)
- 2 bay leaves
- 1 medium russet potato, peeled and diced into ¼-inch pieces
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley, thyme, or other herbs
Instructions
- Place beans in a large pot or bowl. Cover with water 2 inches above the beans and soak for 8 hours (or overnight). Drain beans.
- In a large Dutch oven, heat oil over medium heat. When the oil shimmers, add the celery, onion, and a good pinch of salt. Cook, stirring frequently, until the vegetables soften, about 8-10 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Add the drained beans, ham hocks or ham bone, bay leaves, and 2 quarts (8 cups) of water. Bring to a boil; cover; reduce the heat to low, and simmer (covered) for about 2 hours, or until the beans and vegetables are tender.
- Add the potatoes to the soup and simmer, uncovered, until the potatoes are tender, about 10-15 more minutes. Remove the pot from the heat. Discard the bay leaves. Transfer the ham hocks to a cutting board. Remove the meat from the ham hocks, chop or shred, and set aside. Discard the bones.
- Using a potato masher or a hand-held immersion blender, puree or mash some of the beans and potatoes (this helps thicken the soup). Stir the chopped ham back into the pot. Taste and season with salt and pepper. Ladle into bowls and garnish with fresh herbs.
Notes
- Crock Pot method: soak and drain the beans as instructed, and then transfer them to a slow cooker. Saute the veggies as instructed, and transfer them to the slow cooker as well. Stir in the ham hocks, bay leaves, and water. Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, or until the beans and vegetables are tender. Add the potatoes; continue cooking on HIGH until tender. Proceed with the recipe as instructed.
- Dice the potatoes small (into ¼-inch pieces) so that they cook quickly and those that aren't pureed are similar in size to the beans.
- Stir the pot occasionally while the beans cook. This will help to break them down a bit, distribute the starches, and prevent sticking.
- The total amount of salt necessary will depend on the saltiness of your ham hocks, and on your personal preference. Just taste and season as you go!
- Adjust the total cooking time to suit your preferences and your desired tenderness. While 2 hours should be sufficient to soften the beans, you can certainly let them go a bit longer if you like really broken-down, creamy beans (or remove them from the heat after about 90 minutes for a firmer texture).
- Garnish with fresh herbs or add extra herbs and seasoning to the pot. Good options include parsley, thyme, oregano, basil, and rosemary. A dollop of sour cream, a spoonful of chow-chow, or a sprinkling of Parmesan cheese is also a nice finishing touch.
Nutrition
Serving: 1cup | Calories: 159kcal | Carbohydrates: 28g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 14mg | Potassium: 574mg | Fiber: 10g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg