Senate Bean Soup
A comforting and hearty soup made with navy beans and smoked ham, perfect for sharing with family on cozy afternoons.
Ingredients
Main Ingredients
- 1 pound dried navy beans Great northern beans are a perfect substitute.
- 3/4 pound ham hock
- 2 quarts cold water
- 1/2 teaspoon baking soda Helps the beans soften.
- 1 large yellow onion, diced
- 1 tablespoon butter Use fresh for best flavor.
- 2 teaspoons Kosher salt, to taste About 2 teaspoons recommended.
- to taste fresh black pepper
Instructions
Preparation
- Start by rinsing the dry navy beans thoroughly in cold water. Discard any debris or stones you might find.
- Place the beans in a large stockpot or Dutch oven along with the smoked ham hock and the 2 quarts of cold water.
- Add baking soda to help cook the beans faster.
Cooking
- Bring the pot just to a boil, then lower to a simmer. Cover the pot with the lid barely cracked and cook for approximately three hours, stirring occasionally.
- While the beans are finishing up their simmering, melt the butter in a skillet over medium heat. Add the diced yellow onion and cook until soft and translucent, about 5 to 8 minutes.
- Stir the buttery onions into the bean pot.
- Once the soup is nearing completion, carefully remove the ham hock from the pot. Use your hands or two forks to pull the tender smoked ham meat from the bone and return it to the pot.
Final Touches
- Bring the finished Senate Bean Soup back to a gentle boil. Taste for seasoning, adding your Kosher salt and fresh black pepper as needed.
- Serve hot in warmed bowls, possibly alongside saltine crackers or a fresh green salad.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will deepen overnight, making it even tastier. Reheat gently on the stove and consider adding a splash of water or broth if it's thick.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 18gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 12gSugar: 2g
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