Classic American Senate Bean Soup Recipe

Cooking Directions

• STEP 1.Rinse the navy beans and soak them overnight in water.
• STEP 2.In a large pot, add the soaked beans, ham hocks, onions, celery, carrots, and water.
• STEP 3.Bring the pot to a boil, then reduce the heat and simmer for about 2 hours or until the beans are tender.
• STEP 4.Remove the ham hocks from the pot and shred the meat. Discard the bones and fat.
• STEP 5.Return the shredded meat to the pot and season the soup with salt and pepper to taste.
• STEP 6.Simmer for an additional 30 minutes to allow the flavors to meld together.
• STEP 7.Serve the Senate Bean Soup hot with a side of crusty bread.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To save time, you can use canned navy beans instead of soaking dried beans overnight.
• For a vegetarian version, omit the ham hocks and use vegetable broth instead of water.
• Feel free to add other vegetables like potatoes or tomatoes for extra flavor and texture.

Storage and Serving

• Serve the Senate Bean Soup hot with a side of crusty bread for a complete meal.
• Leftovers can be reheated on the stovetop or in the microwave.
• You can also freeze the soup in individual portions for future meals.