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Senate Bean Soup

The plain, long-simmered navy bean and ham hock soup that has been on the United States Senate dining room menu every day for over a century. A little mashed potato thickens it, onion sweetens it, and the smoked hock does everything else.

SnacksMains8g+ fibre
120 min15 prep · 105 cookEasy424 kcalper serving
Senate Bean Soup

Instructions

  1. The night before, put 90 g of dried navy beans in a bowl and cover them generously with cold water, they will roughly double in size. Leave to soak overnight, then drain and rinse well.
  2. Put the drained beans and 150 g of smoked ham hock in a heavy saucepan with 700 ml of water. Bring to the boil over high heat, then skim off the grey foam that rises to the surface.
  3. Turn the heat right down, cover with the lid slightly ajar, and simmer very gently for 1 hour. The liquid should barely tremble; a hard boil breaks the beans up and clouds the soup. Do not salt yet, or the bean skins will toughen.
  4. Meanwhile, melt 1 tsp of butter in a small frying pan over medium-low heat and cook 70 g of finely chopped onion for 6-8 minutes, stirring, until soft and translucent but not coloured.

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Per serving

424kcal
22gprotein
75gcarbs
5gfat
18gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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