Made with navy beans, a smoky ham hock, and onions, this slow-simmered Senate bean soup is rich, creamy, and full of old-school comfort. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This recipe is budget-friendly, feeds a crowd, and tastes even better the next day—exactly the kind of recipe that earns a permanent spot in your rotation.
INGREDIENTS FOR THE SOUP
– Navy beans
– Smoked ham hock
– Cold water
– Baking soda
– Yellow onion
– Butter
– Kosher salt
– Freshly ground black peppe
Rinse the navy beans thoroughly under cold water and sort through them, discarding any debris or damaged beans.
STEP 1: RINSE THE 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.
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. Remove the ham hock.
STEP 5: 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 6: 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 7: SEASON & SERVE
Bring the soup back to a gentle boil, then season with kosher salt and freshly ground black pepper to taste.
PRO TIPS
- Use dried beans for creamy texture and depth of flavor
- Let the soup rest for the flavors to fully meld
- Stir in diced celery and carrots for a boost of veggies
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.