A Brief History of Senate Bean Soup

Senate Bean Soup has been a tradition in the Senate dining room for over a century, with its origins shrouded in a bit of mystery. One story credits Senator Fred Dubois of Idaho with demanding that the soup be added to the menu in the early 1900s. Apparently, the senator who chaired the committee responsible for the Senate Restaurant had a fondness for bean soup and wanted to ensure it was always available. Another version claims that it was Senator Knute Nelson of Minnesota who, in 1903, insisted on a daily serving of bean soup.

Regardless of who deserves the credit, the soup has become a symbol of Senate tradition and bipartisanship. While the exact recipe has evolved over the years (early versions included mashed potatoes!), the core ingredients remain the same: navy beans, a ham hock, and aromatic vegetables slow-simmered to tender goodness. It’s a simple, hearty dish that’s fed senators and staff for generations.

Reasons We Love It Here at Casa SoupAddict:

Chilly weather is starting to settle in as of this writing, and its arrival always reminds me just how lovely a simple bowl of hot soup truly is. With just a handful of ingredients, this recipe creates a filling and satisfying bean soup that’s perfect for a relaxed afternoon at home. Here are a few of its worthy qualities:

• Historical Charm: Served in the U.S. Senate cafeteria for decades, it brings a touch of tradition to your table, and an interesting bit of trivia for your dinner guests.
• Simple Ingredients: Just a handful of ingredients—navy beans, a ham hock, and veggies—makes it an affordable and accessible meal.
• Make-ahead Friendly: This soup reaches its full potential after a long rest in the fridge. A few hours is good; overnight, even better.
• Perfect for Meal Prep: It freezes and reheats well, making it ideal for batch cooking and enjoying later.
• Healthy and Hearty: Packed with fiber and protein, it’s a nutritious and filling meal.

Main Ingredients, Preparation Notes, and Substitutions

Navy beans — As with all bean soups, buy the best beans you find/afford. And check the expiration date on the package for sure. Old beans will have trouble cooking to tenderness, if they do at all.

If you can’t find navy beans, another small white bean will do. Great northern beans are delicious. Cannellini beans are larger and probably should be soaked first overnight.

Ham hock — With so few ingredients, the pressure on the ham bone to flavor the soup is significant. You can use a ham hock, a pork shank, or, at a minimum, a ham steak with the bone.

Aromatic veggies — The current Senate recipe uses only an onion, but I borrowed celery from the older variation to add more flavor.

Water — When making bean soups from dried beans, I wouldn’t recommend substituting broth for water. Beans actually make their own broth—called pot liquor—that’s pretty tasty after salting.

If you can’t avoid adding a broth of some sort, I suggest using water to cook as instructed, but then at the end, taste and add bouillon a little at a time until you get the flavor you want.

Cook’s Notes

• This is a simple soup that relies on basic ingredients for its flavors. It reaches its full potential after it’s sat for a while.
• The recipe here reflects just a minor change from the original. I usually embellish the seasonings to suit my tastes.
• Soup toppings are your friend here. I suggest setting out a fun little topping bar for your family.

And lastly, one word about thickening the soup: When cooked properly, this bean soup will be naturally thick and creamy. However, if it remains too soupy, scoop out a cup of the beans with liquid, blend them, and stir them back in to achieve thickness.

How to Make Senate Bean Soup

Ready to make the recipe? Skip to the recipe card now for the full ingredient list and instructions. Or, keep scrolling for a visual walkthrough of making the soup.

Step 1: Sauté the aromatics and sear the ham

In a large Dutch oven or soup pot, sauté half of the onions and celery in oil until soft. Push them to one side and place the ham hock in the pot. Sear all sides of the ham hock.

Step 2: Add the beans and liquids to the pot

Rinse and drain the beans and add to the pot, along with water. Bring the water to a boil for 10 minutes, then reduce to a simmer. Cover the pot with the lid slightly open and cook for 2 to 3 hours.

Step 3: Check the soup periodically and top off with water

Check the soup every half hour, giving it a stir and topping off with more water as necessary. When the beans are easily smashed, they’re done cooking.

Step 4: Remove the meat from the bone

Sauté the remaining onions and celery in another skillet with some butter. Remove the ham hock from the soup and set it aside to cool. When cool, remove the meat from the bone, chop it, and add it to the soup, along with the sautéed veggies.

Step 5: Finish the soup

Stir the soup and taste for seasoning. Add salt if needed. Allow the soup to rest; flavors will develop and the broth will thicken as it sits.

Storage

Let the soup cool completely, transfer to an airtight container, and store in the fridge for up to 5 days. For longer storage, seal in a freezer-safe bag and freeze for up to 6 months. Thaw overnight in the refrigerator before serving.