Senate Bean Soup

  • Level: Easy
  • Total: 2 hr 55 min
  • Cook: 2 hr 55 min
  • Yield: 8 servings
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Ingredients

1 pound dried navy beans, picked over

1 pound ham (preferably with bone)

1 large russet potato, peeled and quartered

Kosher salt

1/2 cup milk

2 tablespoons unsalted butter

1 large onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1/4 cup chopped fresh parsley

Freshly ground pepper

Directions

  1. Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
  2. Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
  3. Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
  4. Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

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