Making this soup takes a bit of time, but it’s mostly just waiting around. You soak the beans overnight, then let everything simmer together for a few hours. It makes a big pot, so you’ll have plenty to eat now and save for later. Plus, it’s the same soup they serve in the U.S. Senate every day, which is pretty cool!

I love making Senate Bean Soup at home. It’s a great dish for when I want something hearty and comforting. The smell of the ham and beans simmering together fills the whole house, making everyone hungry before it’s even ready.

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I usually serve this soup with a chunk of crusty bread for dipping. Sometimes I’ll sprinkle a little grated cheese on top or add a dollop of sour cream. It’s really good with a side of cornbread, too. The soup is really satisfying on its own.

This recipe makes a big batch, which I love. We eat it for dinner one night, then I pack the leftovers for lunches during the week. It reheats really well, and I think it even tastes better the next day after the flavors have had time to meld.

I’ve made this soup for potlucks and family gatherings, and it’s always a hit. People seem to appreciate a homemade soup, especially one with such a neat history behind it. It’s served in the dining room of the United States Senate every day, hence the name Senate Bean Soup. It’s one of my go-to recipes when I need to feed a crowd or when I want leftovers for the week ahead.

If you need inspiration for more soup recipes, you might also like this Pot Roast Soup and Minestrone Soup Recipe.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Navy beans: These small white beans are traditional for this soup. Great Northern beans work well too if you can’t find navy beans.
• Ham bone: This gives the soup its rich flavor. You can often get one from a butcher or deli. If you can’t find a ham bone, thick-cut ham or even bacon can work as substitutes.
• Onion, celery, and carrots: These vegetables form the flavor base of the soup. Feel free to add more if you like a chunkier soup.
• Bay leaves and cloves: (Optional) These add subtle flavor. If you’re not a fan, you can leave them out, but they do add a nice depth to the soup.
• Garlic: Fresh minced garlic is best, but garlic powder works in a pinch. Use about 1/4 teaspoon powder for each clove.
• Salt and pepper: Start with the amount in the recipe, then adjust to your taste at the end of cooking.
• Water: The recipe calls for water, but you can use chicken or vegetable broth for extra flavor if you prefer.

How To Make Senate Bean Soup

Start by rinsing your navy beans and putting them in a large bowl. Cover them with water and let them soak overnight. This helps them cook faster and more evenly.

The next day, drain the beans and put them in a big stock pot. Add the ham bone and cover everything with water. Make sure there’s about an inch or two of water above the beans and ham. Put the pot on the stove and turn the heat to high.

While you’re waiting for the water to boil, make a little pouch with cheesecloth. Put the bay leaves and cloves inside and tie it up. This makes it easy to fish out later.

Once the water’s boiling, add your spice pouch to the pot. Then toss in the minced garlic, chopped onion, celery, and shredded carrots. Add the salt and pepper, too. Give everything a good stir.

Turn the heat down so the soup’s just simmering. Put a lid on the pot, but leave it slightly ajar. Let it cook for about 2-3 hours. You’ll know it’s done when the beans are soft and the meat is falling off the bone.

When the soup’s ready, take out the spice pouch and the ham bone. Pull any meat off the bone, shred it up, and put it back in the soup. Give it a taste and add more salt or pepper if you think it needs it.

Your Senate Bean Soup is ready to serve! Ladle it into bowls and enjoy it while it’s hot. It’s great with some crusty bread on the side!

Substitutions and Variations

• Vegetarian version: Skip the ham bone and use vegetable broth or water instead of chicken broth. Add a teaspoon of smoked paprika for that smoky flavor you’d get from the ham.
• Spice it up: Add a diced jalapeño with the other vegetables, or stir in some red pepper flakes for a bit of heat.
• Make it meaty: In addition to the ham, add some cooked and crumbled bacon or diced kielbasa for extra flavor and protein.
• Add some greens: Stir in chopped kale or spinach in the last 10 minutes of cooking for added nutrition and color.

Make Ahead, Storing and Freezing

Make Ahead: Senate Bean Soup is perfect for making ahead. You can prepare it a day in advance and store it in the fridge. When you’re ready to eat, just reheat it on the stove over medium heat, stirring occasionally. It’s great for busy weeknights or when you’re planning a gathering.

Store: After cooking, let the soup cool to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to 4 days. To reheat, pour the desired amount into a pot and warm it over medium heat on the stove, stirring now and then. You can also reheat individual portions in the microwave.

Freeze: This soup freezes really well, which is handy for meal prep. Let it cool completely first. Then, divide it into portion-sized freezer-safe containers or heavy-duty freezer bags. It’ll keep in the freezer for up to 3 months. When you want to eat it, thaw it overnight in the fridge. Then reheat it on the stove or in a slow cooker. If you’re in a hurry, you can reheat it from frozen – just use a low heat and stir often to prevent burning.

Recipe Tips

• If you forget to soak the beans overnight, you can use a quick-soak method. Boil them for 2 minutes, then let them sit for an hour before proceeding with the recipe.
• For extra flavor, try adding a smoked ham hock along with the ham bone.
• If you like a thicker soup, mash some of the beans against the side of the pot with a spoon near the end of cooking.
• Don’t add salt until the beans are tender. Adding salt too early can make the beans tough.
• If the soup is too thick for your liking, just add a bit more water or broth until you reach your desired consistency.
• If you don’t have a cheesecloth for the spice pouch, you can use a tea infuser or just add the spices directly to the pot and fish them out later.

Do I really need to soak the beans overnight?

While soaking isn’t absolutely necessary, it helps the beans cook more evenly and can reduce cooking time. If you forget, you can use the quick-soak method: boil the beans for 2 minutes, then let them sit for an hour before proceeding with the recipe.

Can I use canned beans instead of dried?

Yes, you can use canned beans. You’ll need about 4-5 cans of navy beans, drained and rinsed. Reduce the cooking time to about 1 hour, or until the vegetables are tender and flavors have melded.

What if I can’t find a ham bone?

If you can’t find a ham bone, you can use ham hocks, a ham steak, or even thick-cut bacon. The flavor will be slightly different but still delicious. Tip: You can purchase a ham bone from most Honey Baked Ham stores.

How can I thicken the soup if it’s too thin?

To thicken the soup, you can mash some of the beans against the side of the pot. Alternatively, you can blend a cup or two of the soup and stir it back in. For a creamier texture, you can add a bit of mashed potato flakes.

Can I make this soup in a slow cooker?

Definitely. Add all ingredients to the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours, until the beans are tender.

Senate Bean Soup is a classic dish that’s been around for ages, and for good reason! It’s easy to make, doesn’t cost much, and tastes great. This hearty soup is perfect for family dinners or when you want leftovers for the week. With its mix of soft beans, tasty ham, and veggies, it’s no wonder this soup has been keeping people happy for so long!