Senate Navy Bean Soup Recipe

Name: Senate Navy Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried Navy beans or Great Northern beans; 1 ham hock (the meatier, the better); 4 Tbsp unsalted butter (1/2 stick); 2 large onions, peeled and roughly chopped; 4 large celery stalks, chopped; 4 cloves garlic, peeled and chopped; 1/2 cup dry white wine; 3 qt vegetable broth or stock; 2/3 cup instant mashed potato flakes; 1/2 cup chopped parsley; Kosher salt and ground white pepper, to taste

Servings: persons

1 lb dried Navy beans or Great Northern beans
1 ham hock (the meatier, the better)
4 Tbsp unsalted butter (1/2 stick)
2 large onions, peeled and roughly chopped
4 large celery stalks, chopped
4 cloves garlic, peeled and chopped
1/2 cup dry white wine
3 qt vegetable broth or stock
2/3 cup instant mashed potato flakes
1/2 cup chopped parsley
Kosher salt and ground white pepper, to taste

1
Preparation:
2
Soak the beans in water overnight. Make sure the beans are covered with a couple of inches of water as they can expand somewhat.
3
Drain the beans. In a heavy-bottomed soup pot, combine the vegetable stock, the drained beans and the ham hock. Bring to a boil, reduce heat to a simmer.
4
Simmer, covered, for 2 hours, occasionally skimming off any scum that forms on the surface.
5
In a separate saucepan, heat the butter over a low-to-medium heat.
6
Add the onion, celery and garlic to the butter and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
7
Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
8
Add the onion mixture, parsley and the potato flakes to the soup and simmer for another hour or until the beans are tender.
9
Remove the ham hock. Pull the meat off the bone, chop it up and return the chopped meat to the soup. If necessary, add more stock or water to the soup to adjust the thickness.
10
Season to taste with Kosher salt and white pepper and serve right

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 lb dried Navy beans or Great Northern beans, 1 ham hock (the meatier, the better), 4 Tbsp unsalted butter (1/2 stick), 2 large onions, peeled and roughly chopped, and more.

Yes, Senate Navy 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.

That's it — enjoy your meal!

Senate Navy Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions