Dinner

Senate Bean and Ham Soup Recipe

ByClara Bennett December 31, 2025December 31, 2025

Introduction

Senate Bean and Ham Soup is a comforting, hearty dish with smoky ham and creamy beans. This classic soup is perfect for chilly days and comes together with simple pantry ingredients for a satisfying meal.

A close-up of a wooden spoon holding a mix of white beans, diced orange carrots, and a piece of pinkish cooked meat, all sitting in a clear golden broth. The soup shows visible small bits of green herbs and more carrots underneath the spoon in a white bowl on a white marbled surface. The colors of the vegetables and meat contrast softly with the light yellow broth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
2 stalks celery, chopped
2 carrots, chopped
2 (32 ounce) containers vegetable stock
1 smoked ham bone with meat (see notes)
2 (16 ounce) cans navy beans, rinsed and drained
4 ounce package instant mashed potatoes
Salt and freshly ground black pepper, to taste
Chopped parsley, for garnish (optional)

Instructions

Step 1: Heat olive oil in a Dutch oven over medium-high heat. Add diced onion, chopped celery, and chopped carrots. Cook until they start to soften, about 5 minutes.
Step 2: Pour in the vegetable stock and add the smoked ham bone. Bring the mixture to a boil, then reduce heat and simmer for one hour to develop flavor.
Step 3: Remove the ham bone from the pot. Pick off the meat from the bone and return the meat to the pot. Stir in the rinsed and drained navy beans.
Step 4: Add the package of instant mashed potatoes and stir thoroughly to thicken the soup.
Step 5: Cook for an additional 5 minutes. Taste the soup and season with salt and freshly ground black pepper as needed.
Step 6: Serve hot, garnished with chopped parsley if desired. Adjust seasoning if necessary before serving.

Tips & Variations

Use leftover ham or smoked turkey bone as a substitute for the ham bone for a similar smoky flavor.
For a thicker soup, add more instant mashed potatoes as desired.
To make it vegetarian, omit the ham bone and use vegetable stock with smoked paprika for added flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. For longer storage, freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

A white pot with a thin dark rim holds a thick creamy soup with light beige color as the base layer. Floating within the soup are small cubes of bright orange carrot and tiny bits of light green celery, scattered evenly throughout. Small pieces of pinkish ham are visible, blending softly into the soup. Bright green chopped parsley is sprinkled on top, adding a fresh contrast. A wooden spoon with a natural light wood tone is resting upright inside the pot. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned navy beans?

Yes, you can use dried navy beans, but be sure to soak them overnight and cook them fully before adding to the soup to avoid an overly long simmer time.

Is instant mashed potato necessary?

Instant mashed potatoes thicken the soup and create its characteristic texture, but you can substitute with a flour slurry or pureed beans if preferred.