The U.S. Senate Bean Soup is a classic and hearty dish that has become a beloved tradition in the Senate’s restaurant. Packed with flavorful ham, tender beans, and aromatic celery, this soup is a satisfying meal that can be enjoyed throughout the year. It’s even better when prepared with the bone from a holiday ham, offering a rich and smoky flavor. This recipe is perfect for those who appreciate a make-ahead meal, as it freezes well, allowing you to enjoy it as a convenient and delicious supper whenever you desire. Join us as we explore the history, ingredients, and instructions for preparing this iconic U.S. Senate Bean Soup.

The U.S. Senate Bean Soup has a storied history that dates back to the early 1900s. It has been a staple on the menu of the Senate’s restaurant, thanks to the requests of two influential senators—Fred Dubois of Idaho and Knute Nelson of Minnesota. These senators were so fond of the soup that they insisted it be served daily. Over time, the soup became a symbol of tradition and comfort, enjoyed by senators and visitors alike. Today, when visiting the U.S. Capitol, you have the opportunity to witness senators and representatives in action while savoring the same soup they enjoy as part of their daily routine.

PREP: 30 MIN. + STANDING

COOK: 3¾ HOURS + COOLING

MAKES: 8-10 SERVINGS (2½ QUARTS) 1 pound dried great northern beans

INGREDIENTS

• 1 pound dried great northern beans
• 1 meaty ham bone or 2 smoked ham hocks
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 3 celery ribs, chopped
• ¼ cup minced fresh parsley
• 1 cup mashed potatoes or ⅓ cup instant potato flakes
• Salt and pepper to taste
• Minced parsley or chives for garnish

INSTRUCTIONS

1. Prepare the beans: Rinse and sort the dried great northern beans. Place the beans in a Dutch oven or stockpot and add enough water to cover them by 2 inches. Bring the water to a boil and let it boil for 2 minutes. Remove the pot from the heat, cover it, and let the beans stand for 1 to 4 hours until they have softened.
2. Drain and rinse the beans: Drain the beans and rinse them, discarding the liquid. In a large Dutch oven or stockpot, combine the beans, ham bone or ham hocks, and 3 quarts of water. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 2 hours.
3. Add vegetables and seasonings: Skim off any fat if necessary. Add the chopped onions, minced garlic, chopped celery, minced parsley, mashed potatoes or instant potato flakes, salt, and pepper to the pot. Simmer for an additional 1 hour.
4. Remove and shred the meat: Once the ham bone or hocks are cool enough to handle, set them aside. Remove the meat from the bones, discarding the bones. Cut the meat into bite-size pieces and return it to the Dutch oven.
5. Heat and serve: Heat the soup through, allowing the flavors to meld. Before serving, sprinkle each bowl with minced parsley or chives as a garnish.

NOTES

• Now you can enjoy a steaming bowl of the iconic U.S. Senate Bean Soup. The tender beans, savory ham, and aromatic vegetables create a comforting and satisfying combination. Whether you’re indulging in this soup as part of a visit to the U.S. Capitol or simply relishing it in the comfort of your own home, you can appreciate its historical significance and the tradition it represents.