Photo: Senate Bean Soup Recipe
Ingredients
- 2 pounds Michigan navy beans
- 4 quarts water
- 1 thick slice leftover spiral ham, cut into small pieces (not country ham, which is too salty)*
- 1/4 cup (1/2 stick) butter
- 1 medium onion, chopped
- Salt and pepper
- 1/4 cup fresh parsley leaves
Directions
Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley.
*Cook's note: This recipe can also be made with ham hock.
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By daycare mom
Asheville, NC
on January 12, 2012
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Oh my goodness, I love it! I changed a bit. My grocery store didn't have the beans so I purchased canned ones. I also used a ham steak I cut up because they were out of the spiral ones. It still was delicious! Thank you so much Paula!
By barbie87
on December 03, 2011
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Simple yet very tasty. My husband loved it!!
By Liz Cav
on September 01, 2011
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Delicious bean soup. Even my picky sister loved it! Very comforting soup. I did make a few additions - added some chopped carrot and celery, a few bay leaves, and some chicken stock for added flavor. Keep an eye on the soup, as I had to add additional water/broth multiple times. Because the saltiness of the soup will vary depending on the amount/type of ham you use, I highly suggest waiting until the end to salt it, and then simply season it to taste.
Read all 42 reviews