Very similar recipe to the soup served at the U.S. Senate Dining Room in Washington, D.C.

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Recipe Summary

prep:
20 mins
cook:
2 hrs 20 mins
total:
2 hrs 40 mins
Servings:
11
Yield:
10 to 12 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put beans in a large bowl, add water to cover and soak overnight. In a large saucepan over medium heat, combine the ham shank and 4 cups water and simmer for about 45 minutes. When cool enough to handle, remove meat from bone and shred meat. Set bone and meat aside for later. (Note: reserve the stock, if desired, to replace the ham base.)

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  • Drain the beans. In an 8 quart pot over high heat, combine the beans, 12 cups fresh water and ham base. (Note: At this point, if desired, measure reserved stock from step 1, add water to total 12 cups liquid, and use this mixture to eliminate the ham base.) Add the onion, carrot, celery, garlic powder, ham, ham bone and salt and pepper to taste.

  • Bring the mixture to a boil, reduce heat to medium, cover and simmer for 1 1/2 hours, or until beans are tender. Add additional water as needed. (Note: Soup should be thick enough to heavily coat a spoon.)

Nutrition Facts

385 calories; protein 26.3g; carbohydrates 53.8g; fat 8.1g; cholesterol 21mg; sodium 966.3mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/09/2008
I make a similar version of this soup for my family. The major differences between this one and mine are that once it has cooked (and cooled off a bit) I: (1) emulsify approximately 1/3rd of my pot with my immersion blender and (2) add 1/2 cup of milk or half-and-half to give it a creamier texture. Read More
(33)

Most helpful critical review

Rating: 3 stars
05/15/2005
The "true" recipe for Senate Bean Soup seems very elusive! I have 5 different versions and none agree sometimes even as to the type of bean to be used. I long ago decided "Just call it 'Bean Soup' and enjoy!" They are all good. Read More
(17)
29 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
01/08/2008
I make a similar version of this soup for my family. The major differences between this one and mine are that once it has cooked (and cooled off a bit) I: (1) emulsify approximately 1/3rd of my pot with my immersion blender and (2) add 1/2 cup of milk or half-and-half to give it a creamier texture. Read More
(33)
Rating: 5 stars
12/30/2003
I have had the soup in the Senate Dining Room, and this is the very much like it. The best bean soup I have had. Read More
(29)
Rating: 5 stars
10/18/2006
We had a version of Senate Soup at the Mount Washington Hotel in New Hampshire. It was delicious...and, this recipe equals it. Great on a cool evening...and a great use for left over ham bones. Thank you! Read More
(27)
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Rating: 5 stars
03/29/2003
A good hearty soup for cool evenings. Great with hot crusty bread. -I wonder if this soup is where all the senatorial hot air comes from?;) Read More
(21)
Rating: 3 stars
05/14/2005
The "true" recipe for Senate Bean Soup seems very elusive! I have 5 different versions and none agree sometimes even as to the type of bean to be used. I long ago decided "Just call it 'Bean Soup' and enjoy!" They are all good. Read More
(17)
Rating: 4 stars
03/06/2007
I used three leftover fresh ham bones from a recent party to make my stock. I save all of my carrot onion celery potato etc. peels and freeze them just for making stocks. Made the stock yesterday so by today I was able to skim off all of the fat. I used two packages of beans so I needed to add more liquid which I did using canned chicken stock. Delicious and hearty Yvonne and perfect for an extremely cold NJ night. Thanks! Read More
(14)
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Rating: 4 stars
12/29/2008
I scaled this recipe down to roughly 4-5 portions and made the following changes: used 1 QT of vegetable stock canned beans ham bone from Christmas ham w/ remaining meat chopped up into the soup and added 1 can of Italian stewed tomatoes. Since there was plenty of salt in the stock the ham and the tomatoes I did not add more salt and used 3 roughly crushed cloves of garlic instead of the powder. The end result was absolutely delicious. Read More
(13)
Rating: 5 stars
12/24/2009
I have made this several times now and it is a big hit in my household. It's even better the next day. Read More
(8)
Rating: 3 stars
12/30/2003
I truly enjoyed this but my kids wouldn't try. Something about the beans LOL. Makes A LOT so if your going to eat it you'll need to scale it down...I will next time. I ate it three days in a row and still had to throw away 1/2 of it. What a shame too. Read More
(7)
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