For over a century, the aroma of simmering navy beans and smoky ham has filled the halls of the US Capitol building. This legendary Senate Navy Bean Soup represents one of the few things Republicans and Democrats can agree on, appearing on the Senate dining room menu every single day since 1903. What began as a simple, hearty meal for hardworking legislators has become an enduring symbol of American comfort food, proving that sometimes the best recipes are born from tradition and necessity.
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Senate Navy Bean Soup is one of those recipes with a past that is almost bigger than the recipe itself. Another one in this category is the Neiman Marcus Chocolate Chip Cookie recipe, which is an urban legend. However, this bean soup recipe has an uncertain past.
It is said that Senator Fred Thomas Dubois of Idaho was responsible for a resolution that required this bean soup to appear every day on the Senate menu. Dubois also thought that the soup should always be made with mashed potatoes (he was from Idaho after all!).
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What is the story behind the Senate Navy Bean Soup?
The origins of this iconic soup are steeped in political lore and competing legends. Senator Fred Thomas Dubois of Idaho is often credited with introducing a resolution requiring this bean soup to appear daily on the Senate menu. True to his Idaho roots, Dubois insisted the soup should always include mashed potatoes. Another tale attributes the soup’s popularity to a Minnesota Senator who simply couldn’t get enough of the hearty dish, though no Minnesota ingredients appear in the recipe.
What remains certain is that this soup has been nourishing senators, representatives, and White House staff for generations. The Senate even maintains official recipe versions on their website, offering both potato and non-potato variations to satisfy different regional preferences.
What’s in this Easy Navy Bean Soup?
This recipe for navy bean soup is super simple. If you are looking for an inexpensive soup to make, you should consider this recipe.
Here’s a list of the ingredients you need to make this soup:
- Navy beans – Small white beans that hold their shape while becoming creamy when cooked
- Smoked ham hock – Provides smoky flavor and rich collagen that creates body in the soup
- Carrots – Add natural sweetness and beautiful color to the finished soup
- Celery – Contributes aromatic depth and subtle vegetal notes
- Onion – Forms the flavor foundation with its sweet, savory base
- Butter – Creates richness and helps vegetables develop deeper flavors
- Garlic – Adds aromatic complexity that enhances the overall taste profile
How to Make Navy Bean Soup
- Wash and rinse the beans, discarding any debris or dark-colored beans.
- In a large stockpot, combine the rinsed beans, ham hock, and water.
- Bring to a boil, then simmer until the beans are soft.
- Melt the butter in a medium-sized skillet.
- Add the garlic, onion, carrot, and celery. Sauté until all the vegetables are soft.
- Add the softened vegetables to the beans and stir well.
- Remove the ham hock from the soup and cut the meat into small bite-sized pieces. Add the meat back into the soup.
- Use a potato masher to mash some of the beans slightly.
- Season the soup with salt and pepper before serving.
Storage & Reheating Instructions
- Refrigerator Storage – Store in airtight containers for up to 5 days in the refrigerator
- Reheating Method – Reheat gently on stovetop over low heat, stirring occasionally and adding broth if needed to thin consistency
- Freezing – Freeze in portion-sized containers for up to 3 months, thaw overnight in the refrigerator before reheating
Love soup? Try these recipes!
- Acorn Squash Soup
- Autumn Squash Soup
- Cowboy Soup
- Cream of Celery Soup
- Panera Black Bean Soup
- Panera Cheddar Broccoli Soup
- Southwestern Chicken Soup
- WW White Chicken Chili
- Zuppa Toscana Soup
Favorite Recipes with Beans
Be sure to check out more of my hearty soup recipes and easy gluten-free recipes here on CopyKat.com!
Senate Navy Bean Soup Recipe
Ingredients
- 1 pound dry navy beans
- 1 smoked ham hock
- 3 tablespoons butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves of garlic, chopped
Instructions
- Wash and rinse the beans and discard any debris or dark-colored beans.
- In a large stockpot, combine the rinsed beans, the ham hock, and 4 quarts of water. Over high heat, bring to a boil, then simmer over low-medium heat until the beans are soft (about 2 hours).
- When the beans are almost ready, melt the butter in a medium-sized skillet. Add the garlic, onion, carrot, and celery, and saute until all the vegetables are soft.
- Add the softened vegetables to the beans and stir well. Remove the ham hock from the soup and cut the meat into small bite-sized pieces. Add the meat back into the soup.
- Use a potato masher to slightly mash some of the beans – this will give you a nice velvety texture. Season soup with salt and pepper before serving.
My Dad was in the SD State Legislature back in the late 1950’s and he and my Mom were good friends of George and Eleanor McGovern. Mrs. McGovern had a published cookbook and a similar bean soup recipe always available in the cafeteria at the capitol and once or twice every session my Mom and I (as a child) would accompany my Dad. There were family get-togethers and picnics and potlucks quite often amongst the politicians (everyone seemed to get along, there was no in=fighting, especially not in the cafeteria!! That’s because politicians back then weren’t in it for the $$$. Pierre had some beautiful parks (along the Oahe Reservior) and sometimes the adults had beer or booze and we kids had pop or lemonade. It was fun! I remember when the capitol building changed from dark burgundy velvet seats and curtains to a lovely sunshine gold/yellow color (I have no idea what color is there now, haven’t been there in decades).
You changed your site and I can’t seem to find the recipes under family recipes…..where should I look?
Here you go. https://copykat.com/category/featured/family-recipe/ They are under featured recipes.
My dad used to make this only he added few whole carrots, let them cook with soup till soft then he took them out and smashed them up put back in soup and took an almost empty small bottle of ketchup added water shook it up and added also to soup. Gave it extra goodness to the taste and gives me fond memories of dad making homemade soup.
That sounds exactly what my mom did and I do it too!
Here we go again……………
YOU asked Stephanie for her recipe of Senate Bean Soup–she did just that–she gave you HER recipe !!
I do not know Stephanie–I just think that some folks are never satisfied. How about this…..Create a website and post ALL of your recipes that you have altered by adding to or deleting ingredients…….
Gee, Henriette, is that what you do to people in conversations? People here are sharing their fond experiences, memories which were kindled by the recipe. Stephanie provided the recipe. Her readers enjoyed and shared.
I eat this almost every time I return home to Pensacola, FL and visit McGuires. You might want to look here: http://www.senate.gov/reference/reference_item/bean_soup.htm. Nice to have it posted online from the source.
You have to get a good smoked ham hock from the butcher. A goid hock will make a good soup a great hock will make a great soup.
CUT UP A STRIP OF BACON IN SMALL PIECES AND ADD TO SOUP AS SOON AS YOU START THE HOCKS
McGuire’s in Pensacola & Fort Walton Beach, Florida have a Senate Bean soup on their menu (18¢ if ordered with entree). I’m trying both of these in hopes at least one is as good as McGuire’s. p.s. would love to get their recipe for the brown bread they serve-yum
I have been to that restaurant a couple of times. I loved that restaurant. They have a cookbook, their recipe for their brown bread may be in that book .
Tried both recipes Beth, don’t touch McGuire’s..Something is missing and I can’t put my finger on it
My Mom also added a few bay leaves that she removed before serving.
Try 1 bay leaf, but do not leave in too long, & a pinch of brown sugar.
McGuires is located in Pensacola and Destin. The Senate Bean Soup is deliciously addicting! It is also served with a wonderful little loaf dark brown bread that compliments the soup perfectly!! Their homemade Root Beer is great too and I don’t normally like root beer! My family loves eating there and so do the grandbabies!
The now defunct Bill Knapp’s had the best bean soup. Wish I could get a really good copycat recipe for that. When searching the internet, there are just too many variations that claim to be the “real” one.
When I was a little girl, my grandpa put ketsup in his bean soup. It gives it a really tangy flavor. I still do it to this day.
You know my mom used to put Ketchup in chili.
This is the same as I make my soup. Very good