Name: Senate Bean Soup
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4
Ingredients: 1 pound dry navy beans; ¾ pound smoked ham hock; 8 cups cold water; ½ teaspoon baking soda (optional); 1 large yellow onion, diced; 1 tablespoon butter; Kosher salt, to taste (about 2 teaspoons); Fresh black pepper, to taste

Jump to Recipe

This Senate bean soup is a timeless American classic and has been on the Capitol Hill menu for ages. It's simple, nourishing, and deeply satisfying. Made with dried navy beans, a smoky ham hock, and onions, it slow-simmers into a rich, creamy broth that tastes like it has been on the stove all day. There's no cream and no fancy ingredients, just a handful of basics and time. If you're craving a bowl of old-school navy bean soup that warms you from the inside out, this Senate bean soup recipe delivers exactly that.

Why You'll Love This Senate Bean Soup Recipe

This recipe was inspired by the iconic Senate bean soup that has been served in the U.S. Senate cafeteria for decades, and from my own Great Northern beans recipe that I make on repeat in the colder months. With just beans, ham, onion, and patience, you get a soup that is naturally creamy from the beans breaking down, smoky from the ham hock, and full of comforting, honest flavor. There's no need for cream or complicated thickeners; time and gentle simmering do all the work.

It is also the kind of meal that just makes sense in real-life kitchens. Dried beans and a ham hock are both very budget-friendly, and this recipe makes a big pot that can easily feed a family or give you lunches for days. It reheats well and even tastes better the next day as the flavors meld, which makes it perfect for meal prep or a make-ahead dinner.

If you're looking for a Senate bean soup or navy bean soup that feels both traditional and practical, something you'll cook once and then keep in your rotation, this is that recipe.

Ingredients You’ll Need

1 lb dry navy beans
¾ lb smoked ham hock
8 cups cold water
½ tsp baking soda (optional)
1 large yellow onion, diced
1 Tbsp butter
Kosher salt, to taste (about 2 tsp)
Freshly ground black pepper, to taste

How To Make Senate Bean Soup

Step 1: Rinse the Beans

Rinse the navy beans thoroughly under cold water and sort through them, discarding any debris or damaged beans.

Step 2: Start the Soup

Add the beans to a large pot along with the ham hock, cold water, and baking soda if using. The baking soda helps soften the bean skins and speeds up cooking.

Step 3: Bring to a Simmer

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover with the lid slightly ajar to allow steam to escape.

Step 4: Simmer Until Creamy

Simmer the soup for about 3 hours, stirring occasionally, until the beans are very soft and creamy. If the soup thickens too much, add a little more water to keep a rich, stew-like consistency.

Step 5: Remove the Ham Hock

Carefully remove the ham hock and place it on a plate to cool slightly.

Step 6: Sauté the Onion

In a separate skillet, melt the butter over medium heat. Add the diced onion and cook, stirring often, until soft, translucent, and lightly golden.

Step 7: Add Onion & Ham Back to the Soup

Stir the sautéed onions into the pot. Pull the meat from the ham hock, discard the bone and excess fat, shred the meat, and return it to the soup.

Step 8: Season & Serve

Bring the soup back to a gentle boil, then season with kosher salt and freshly ground black pepper to taste. Serve hot on its own or with a crisp green salad.

Expert Tips For The Best Senate Bean Soup

Rinse and sort the beans carefully. Even high-quality dried beans can have small stones or debris mixed in. Rinse the navy beans well under cold water and spread them out briefly on a tray or in a colander so you can quickly check for any damaged beans or foreign bits. Taking a minute to do this prevents unpleasant surprises in your finished soup.
Use baking soda thoughtfully to help soften the beans. A small amount of baking soda can help soften the bean skins and shorten the cooking time, especially if your beans are older or very dry. Only use the amount specified in your recipe and do not overdo it, since too much can affect flavor and texture. If your beans are fresh and you have soft water, you may not need it, but it is a helpful trick if your beans tend to stay firm.
Start with cold water and bring it up slowly. Adding the beans and ham hock to cold water, then bringing the pot to a gentle boil, helps the beans hydrate more evenly. Once it reaches a boil, dropping the heat to a low simmer keeps the beans from splitting and helps the ham hock slowly release its flavor into the broth. A slow, gentle simmer is key for a creamy navy bean soup without broken skins everywhere.
Keep the simmer gentle and stir occasionally. You want the soup to simmer, not boil hard. A strong boil can cause the beans to break apart and the liquid to evaporate too quickly. Keep the lid slightly ajar and check the pot every so often, stirring it to prevent sticking to the bottom. If you notice the beans catching or the liquid level getting low, add a bit more water and lower the heat.
Let the beans cook until they are truly soft and creamy. The magic of Senate bean soup comes when the beans are very tender and starting to break down. Do not stop when they are just barely soft. Simmer them until they are creamy inside, and some have started to dissolve into the broth. This natural breakdown thickens the soup and gives it that classic, velvety texture without any added cream.
Cook the onions separately for better flavor. Sautéing the diced onions in butter before adding them to the soup builds sweetness and depth. You want them softened and lightly golden, not just barely translucent. Cooking them separately prevents the soup from having that raw onion edge and lets the onion flavor integrate more smoothly into the beans.
Pull all the good meat from the ham hock. After the beans are tender, take the ham hock out and let it cool just until you can handle it. Remove any skin, large pieces of fat, and the bone, then shred all the meat into bite-sized pieces. A good ham hock has a lot of flavorful meat tucked in around the bone, so take your time pulling it apart. Return the meat to the pot and stir so it is distributed through the soup.
Season at the end, not at the beginning. Ham hocks and some broths can be quite salty, and as the soup simmers and reduces, that saltiness can intensify. Wait until the beans and ham have simmered and the soup is almost finished before adding salt. Taste the soup with a spoon, then add salt and freshly ground black pepper a little at a time until it tastes balanced.
Adjust the consistency to your liking. If the soup is thicker than you prefer, stir in a bit more hot water or broth until it reaches your preferred consistency. If you like an even creamier texture, you can mash some of the beans against the side of the pot with a spoon or use an immersion blender briefly in one corner of the pot. Just be careful not to over-blend; you still want some whole beans and pieces of ham for texture.
Let the soup rest before serving, and it's even better the next day. Once you have added the onions and ham and adjusted the seasoning, let the soup sit off the heat for a few minutes before serving. This allows the flavors to settle and deepen. Like most bean soups, Senate bean soup tastes even better the next day. If you have time, make it ahead and reheat it gently. The beans will continue to thicken the broth, so you may want to add a splash of water when reheating to loosen it back to your favorite consistency.

A blue bowl with senate bean soup garnished with fresh parsley. There is a spoon in the bowl. The bowl is on a white counter with an additional bowl of soup and small bowl of garnishes.

Senate Bean Soup FAQs

Why is it called Senate bean soup?

Senate bean soup gets its name because it has been famously served in the U.S. Senate dining room for more than 100 years. It's a simple navy bean soup traditionally made with beans, ham, and onion, and it became such a staple on the menu that it has been offered almost every day, regardless of the season. This recipe is inspired by that classic Senate bean soup, with the same humble, comforting flavors.

Do I need to soak the beans first?

You do not have to soak the beans for this recipe. The long, gentle 3-hour simmer is enough to soften the navy beans until they're very tender and creamy. That said, if you prefer, you can soak them overnight to slightly reduce the cooking time and help them cook more evenly, especially if your beans are older. Whether you soak or not, make sure to rinse and sort the beans before cooking.

Can I make Senate bean soup in a slow cooker?

Yes, this soup adapts well to a slow cooker. Add the rinsed beans, ham hock, water, and baking soda (if using) to the crockpot. Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beans are very soft and the ham is tender. You can sauté the onions in butter separately and stir them in toward the end for better flavor. As with the stovetop version, adjust the liquid if needed and season with salt and pepper at the end.

Can I freeze Senate bean soup?

Absolutely. This soup freezes very well, which makes it great for meal prep. Let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving a little space at the top for expansion. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much in the freezer.

How do I store leftovers and reheat them?

Store leftover Senate bean soup in an airtight container in the refrigerator for 3–4 days. The soup will thicken as it sits, which is normal. Reheat gently on the stovetop over low to medium-low heat, stirring occasionally, and add a bit of water or broth to loosen it to your preferred consistency. You can also reheat individual portions in the microwave, stirring halfway through.

What should I serve with Senate bean soup?

This soup is hearty enough to be a meal on its own, but it's even better with something on the side. Crusty bread, fried cornbread, biscuits, or a simple green salad are all excellent options. A slice of buttered toast or garlic bread is also great for dipping into the creamy bean broth.

Can I use a different type of bean instead of navy beans?

Yes, you can swap navy beans for other small white beans, like Great Northern or cannellini beans. The texture will be slightly different (Great Northern beans are a bit larger and hold their shape more), but the soup will still be delicious. Just keep the total amount of dried beans the same and cook until they are very tender.

What can I use instead of a ham hock?

If you cannot find a ham hock, you can use ham shank, leftover ham bone, smoked turkey leg, or diced smoked ham. Each will add a slightly different smoky flavor. If you use diced ham instead of a bone-in cut, you may want to add a bit of extra broth or a small splash of liquid smoke for more depth.

Why is my soup bland, and how can I fix it?

If the soup tastes flat, it likely needs more salt, acid, or time. Once the beans are tender and the ham is added back in, taste the broth and add salt and black pepper a little at a time until the flavor pops. A small splash of vinegar (like apple cider or white wine vinegar) or a squeeze of lemon can also brighten the flavors. Letting the soup rest or cool, then reheating it later, often improves the flavor, as the beans continue to absorb the broth.

My Final Thoughts

This Senate bean soup is proof that simple ingredients and patience can create something truly special. Creamy, smoky, and deeply comforting, it’s a classic for a reason. Whether you’re making it for a cozy winter dinner or meal prepping for the week, this soup always delivers. Give it a try and let me know your thoughts by leaving me a comment and review below.

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Yield: 4 servings

Senate Bean Soup

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Ingredients

1 pound dry navy beans
¾ pound smoked ham hock
8 cups cold water
½ teaspoon baking soda (optional)
1 large yellow onion, diced
1 tablespoon butter
Kosher salt, to taste (about 2 teaspoons)
Fresh black pepper, to taste

Instructions

1. Rinse the navy beans thoroughly under cold water and pick out any debris or damaged beans.

2. Place the cleaned beans in a large pot. Add the ham hock, two quarts of cold water, and baking soda if using. (The baking soda helps soften the beans’ skins and speeds up cooking.)

3. Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot, leaving the lid slightly ajar to let steam escape.

4. Simmer the beans for about three hours, stirring occasionally, until they are very soft and creamy. If the soup begins to look too thick or dry, add a bit more water to maintain a rich, stew-like consistency.

5. When the beans are tender, carefully remove the ham hock and set it aside on a plate to cool slightly.

6. In a separate skillet, melt the butter over medium heat. Add the diced onion and cook, stirring frequently, until the onion is soft and translucent with a light golden color.

7. Add the sautéed onions to the pot of beans and stir to combine.

8. Pull the meat from the ham hock, discarding any fat or bone, and shred it into bite-sized pieces. Return the meat to the soup and stir well.

9. Bring the soup back to a gentle boil, then season with salt and freshly ground black pepper to taste.

10. Serve hot on its own or with a crisp green salad to balance the soup’s hearty flavor.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 299Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 26mgSodium: 1015mgCarbohydrates: 38gFiber: 12gSugar: 2gProtein: 25g