Senate Bean Soup Recipe

Name: Senate Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry navy beans, rinsed and picked over; 10 cups water, divided; 1 (6 ounce) ham hocks; 1 bay leaf; 1 teaspoon pepper (to taste); 1 large onion, chopped; 2 large celery ribs, chopped fine; ¼ cup chopped fresh parsley; 2 cloves garlic, minced; 1 teaspoon salt (to taste); 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon ground nutmeg

Servings: persons

1 lb dry navy beans, rinsed and picked over
10 cups water, divided
1 (6 ounce) ham hocks
1 bay leaf
1 teaspoon pepper (to taste)
1 large onion, chopped
2 large celery ribs, chopped fine
¼ cup chopped fresh parsley
2 cloves garlic, minced
1 teaspoon salt (to taste)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon ground nutmeg

1
In a large pot or Dutch oven, soak beans overnight in 6 cups of water (or bring to a boil, boil 3 minutes, remove from heat, and let stand, covered, for 1 hour).
2
Add remaining 4 cups of water, the ham hock, bay leaf, and pepper; bring to a boil.
3
Reduce heat, cover and simmer for 1 1/4 hours or until beans are almost tender.
4
Stir in remaining ingredients; cover; cook 20-30 minutes more or until beans are tender.
5
Discard bay leaf before serving soup.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb dry navy beans, rinsed and picked over, 10 cups water, divided, 1 (6 ounce) ham hocks, 1 bay leaf, and more.

Yes, Senate Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Senate Bean Soup

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