Senate Bean Soup

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  • Level: Easy
  • Total: 3 hr 25 min
  • Prep: 10 min
  • Cook: 3 hr 15 min
  • Yield: 12 servings
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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


  1. 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.
  2. *Cook's note: This recipe can also be made with ham hock.