Senate Bean Soup Recipe
This hearty and delicious Senate Bean Soup recipe has a nice blend of flavors from the meat and navy beans with carrots, celery, and onions.
Servings: 10
Calories: 319kcal
Ingredients
- 2 pound bag dried navy beans
- 4 quarts water
- 2 bay leaves (optional)
- 6 whole cloves (optional)
- 4 cloves garlic, minced
- 1 large ham bone with meat on it
- 1 onion, chopped
- 3 stalks of celery chopped
- 2 large carrots, finely shredded
- 3 teaspoons salt
- 1 teaspoon pepper
Instructions
- Rinse beans and place them in a large bowl. Add water and let the beans soak overnight.
- Drain the beans and place in a large stock pot with the ham bone. Add water, plus an additional 1-2 inches of water making sure the ham bone is completely covered. Bring to a boil.
- While the ham and beans are coming to a boil, make a pouch using cheese cloth containing the bay leaves and cloves.
- When the water begins to boil, add the pouch, garlic, onion, celery, and carrots.
- Reduce the heat and simmer until the beans are tender and the meat is falling off the bone (about 2-3 hours). Once beans are tender, add salt and pepper - adjust the amount to your taste.
- When the beans are tender, remove the pouch and bone. Shred some of the meat and return back to the pot.
- Serve and enjoy.
Notes
Tip: You can purchase a ham bone from most Honey Baked Ham stores.
If you like a thicker soup, mash some of the beans against the side of the pot with a spoon near the end of cooking.
The serving size is 8 to 10, depending on portion size.
Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 319kcal | Carbohydrates: 58g | Protein: 21g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 740mg | Potassium: 1170mg | Fiber: 23g | Sugar: 5g | Vitamin A: 2095IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 5mg