Eat the dish that senators have enjoyed for over 110 years – Senate Bean Soup! Discover what makes this soup so crave-worthy.
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Recipes come and go, evolving over the years. Restaurants change their menus and adjust their ingredients based on what is available and what people like. One thing that has stayed virtually the same for the past 110 years is Senate bean soup. Now, I had never heard of this soup before this recipe. Its backstory is quite interesting – albeit uncertain.
One version of the story attributes this bean soup’s daily appearance on the menu at the Senate cafeteria to Knute Nelson, a senator from Minnesota, who supposedly first requested it in 1903. Another version claims the Idaho senator, Fred Dubois, was responsible, insisting that a bean soup should be on the restaurant’s menu every single day. Either way, some version of Senate bean soup has been served daily in the Senate Restaurant for over 110 years – except for one day in 1943 when rationing during World War II made the ingredients unavailable.
Why I Love This Recipe…
Senate bean soup is a hearty, warming bowl of comfort. I can also add chopped carrots to it for more flavor. When I don’t feel like cooking, I can pull out a container from the freezer and pop it in the microwave or heat it in a small pot on the stove.
Is Senate Bean Soup Healthy?
Navy beans contain plenty of fiber, which can help lower cholesterol, stabilize blood sugar, and keep you full longer. You also get plenty of essential minerals in this dish, such as iron, copper, folate, magnesium, manganese, and phosphorus.
Should You Soak the Navy Beans Overnight?
You will likely find some versions of this recipe that omit soaking the beans overnight. They may suggest adding baking soda to the water to help soften the beans. While softening the beans is a benefit of overnight soaking, it is far from the only reason. Soaking your beans may help break down sugars in them so they are easier to digest. It may reduce the gas you might get from consuming beans, too.
As I researched this question, I came across a website that tested soaking black beans in several different ways or not soaking at all, as well as cooking methods using baking soda and salt. While they found no significant difference, except cooking time in soaking vs. non-soaking, the baking soda results were substantial. The beans cooked with baking soda became powdery, changed color, and tasted bad.
INGREDIENTS
- 1 pound dried navy beans
- 1 large smoked ham hock
- 8 cups water
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
Soak
Prepare beans by soaking overnight.
Simmer
Cook beans with ham hock until tender.
Season
Sauté onions and garlic; add back to soup with shredded ham.
Devour!
FAQs & Tips
You can make the soup ahead of time as it will stay fresh in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. I like to store soups in individual containers so that anytime anyone wants some, I don’t have to worry about having too much left over.
Slow cookers are an excellent way to make Senate bean soup, as the beans turn out tender with less splitting. Unlike the stovetop method that requires occasional stirring, this is a “fix and forget” way of preparing bean soups. Cooking time on low depends on whether you presoak the beans. If so, it will only require 6 hours. Unsoaked beans may require up to 8 hours to become tender.
Yes, this is a great way to prepare this soup if you are in a rush. Sauté the onions and garlic in the butter in the Instant Pot on the sauté setting for about 5 minutes. Add the beans, ham hock, and enough water to cover the beans. Set the timer to 30 minutes if using unsoaked beans, releasing for 20 minutes. If using presoaked beans, cook for 15 minutes and then release for 10 minutes. Instant Pot cooking this soup may produce more split beans than stovetop.
Serving Suggestions
There’s not much you need to do when enjoying a delicious bowl of Senate bean soup, but having a crusty roll or slice of bread is always nice. Since the soup is savory, I often like to have a slightly sweet bread alongside it. This Gluten-Free Paleo Pumpkin Bread is packed with nutrients yet low in added sugar – only 1/3 cup of maple syrup (or honey). It goes so well with the soup.
Salad is a dish that naturally goes together with soup, and two that I recommend are Keto Broccoli Salad and Broccoli Apple Salad. They bring the crunch missing in soup for a well-rounded meal.
Ingredients
- 1 pound dried navy beans
- 1 large smoked ham hock
- 8 cups water
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon unsalted butter
- Salt to taste
- Black pepper to taste
Instructions
- Rinse and soak the navy beans overnight in cold water to soften.
- Drain and place the beans in a large pot with the ham hock and water. Bring to a boil, then reduce heat and simmer for about 3 hours, or until beans are tender.
- In a skillet, melt butter over medium heat and sauté onion and garlic until translucent. Add to the soup pot. Remove the ham hock, shred the meat, and return the meat to the pot. Season with salt and pepper to taste.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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