Print

Senate Bean and Ham Soup Recipe

Print Recipe

★★★★★

4.7 from 523 reviews

Senate Bean and Ham Soup is a hearty, comforting dish featuring tender navy beans simmered with a smoky ham bone, vegetables, and vegetable stock. Thickened with instant mashed potatoes, this classic soup delivers rich flavors and a creamy texture, perfect for a satisfying meal.

Ingredients

Scale

Vegetables

  • 1 yellow onion, diced
  • 2 stalks celery, chopped
  • 2 carrots, chopped

Broth & Beans

  • 2 (32 ounce) containers vegetable stock
  • 2 (16 ounce) cans navy beans, rinsed and drained

Meat

  • 1 smoked ham bone with meat (see notes)

Other Ingredients

  • 2 Tablespoons olive oil
  • 4 ounce package instant mashed potatoes
  • Salt and freshly ground black pepper, to taste
  • Chopped parsley, for garnish (optional)

Instructions

  1. Sauté Vegetables: Heat olive oil in a Dutch oven over medium-high heat. Add the diced onion, chopped celery, and chopped carrots, cooking them until they begin to soften and release their aromas.
  2. Add Stock and Ham Bone: Pour in the vegetable stock and add the smoked ham bone to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for one hour to develop deep flavors.
  3. Remove Ham Bone and Add Beans: Carefully remove the ham bone from the pot. Pick off any remaining ham meat from the bone and return it to the soup. Add the rinsed and drained navy beans into the pot.
  4. Thicken Soup with Instant Potatoes: Stir in the 4-ounce package of instant mashed potatoes thoroughly to help thicken the soup and give it a creamy texture.
  5. Simmer and Season: Cook the soup for an additional 5 minutes to let the flavors meld. Taste the soup and adjust salt and freshly ground black pepper according to your preference.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot and enjoy this warming classic.

Notes

  • Use a smoked ham bone with some meat left on it to enrich the soup with smoky flavor.
  • If you prefer a thicker soup, you can add more instant mashed potatoes, or blend part of the soup for creaminess.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • For added depth, consider sautéing the vegetables a bit longer until caramelized before adding stock.

Keywords: Senate Bean and Ham Soup, navy bean soup, ham bone soup, hearty soup, comfort food, instant mashed potatoes soup

Find it online: https://kitchenbyclara.com/senate-bean-and-ham-soup-recipe/