Classic American Senate Bean Soup

Classic American Senate Bean Soup

A version of the classic bean soup recipe has been served in the U.S. Senate dining room for over 100 years. Make your work easier with simple tips.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Soak the beans in water overnight. Make sure the beans are covered with a couple of inches of water, as they can expand somewhat.
  3. Step 3

    Drain the beans.
  4. Step 4

    In a heavy-bottomed soup pot, combine the vegetable stock , the drained beans, and the ham hock. Bring to a boil, then reduce heat to a simmer .
  5. Step 5

    Simmer, covered, for 2 hours, occasionally skimming off any scum that forms on the surface.
  6. Step 6

    In a separate saucepan, heat the butter over a low-to-medium heat.
  7. Step 7

    Add the onion, celery, and garlic to the butter and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously.
  8. Step 8

    Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
  9. Step 9

    Add the onion mixture, parsley, and the potato flakes to the soup and simmer for another hour or until the beans are tender.
  10. Step 10

    Remove the ham hock, pull the meat off the bone, and chop it up.
  11. Step 11

    Return the chopped meat to the soup. If necessary, add more stock or water to the soup to adjust the thickness.
  12. Step 12

    Season to taste with kosher salt and white pepper .
  13. Step 13

    Serve right away and enjoy!