This robust Senate Bean Soup is a classic comfort food staple, featuring tender navy beans slow-cooked with savory ham hocks. The broth is deeply flavored with aromatic onions, celery, garlic, and a blend of warm spices including nutmeg, oregano, and basil. A touch of mashed potato flakes adds a subtle creaminess without dairy, while fresh parsley provides a bright finish. Perfect for chilly evenings or meal prep, this soup improves in flavor as it sits, making it an ideal candidate for leftovers. Its a simple, rustic dish that delivers rich, home-style satisfaction in every bowl.
Senate Bean Soup #2
Description
This robust Senate Bean Soup is a classic comfort food staple, featuring tender navy beans slow-cooked with savory ham hocks. The broth is deeply flavored with aromatic onions, celery, garlic, and a blend of warm spices including nutmeg, oregano, and basil. A touch of mashed potato flakes adds a subtle creaminess without dairy, while fresh parsley provides a bright finish. Perfect for chilly evenings or meal prep, this soup improves in flavor as it sits, making it an ideal candidate for leftovers. Its a simple, rustic dish that delivers rich, home-style satisfaction in every bowl.Ingredients
Directions
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Sort through the dry navy beans, removing any debris or stones, then rinse thoroughly under cold water.
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Place the rinsed beans in a large pot or kettle and cover with 6 to 8 cups of hot water.
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Bring the water to a rolling boil over high heat.
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Boil vigorously for 2 minutes.
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Remove the pot from heat, cover with a lid, and let the beans stand for 1 hour to soften.
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Add 2 quarts of cold water and the ham hocks to the pot.
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Bring the mixture back to a boil, then reduce heat to low to maintain a gentle simmer.
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Simmer, uncovered, for 1 hour and 30 minutes.
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Stir in the chopped onion, minced garlic, chopped celery, mashed potato flakes, chopped parsley, pepper, nutmeg, oregano, basil, and bay leaf.
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Continue simmering for another 20 to 30 minutes, until the beans are tender and the soup has thickened.
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Remove the ham hocks from the pot. Trim the meat from the bones, chop it into bite-sized pieces, and return it to the soup. Discard the bones and bay leaf.
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Ladle the hot soup into bowls and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 469.5kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 1.3g7%
- Cholesterol 27.2mg10%
- Sodium 786.6mg33%
- Total Carbohydrate 81.4g28%
- Dietary Fiber 23.1g93%
- Sugars 6.5g
- Protein 30.8g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in the refrigerator for up to 4 days. It freezes beautifully for up to 3 months; allow to cool completely before freezing in airtight containers.
Tip: The mashed potato flakes act as a natural thickener and add a creamy texture. Adjust the amount slightly if you prefer a thinner or thicker consistency.
Variation: For a vegetarian version, omit the ham hocks and use vegetable broth instead of water. Add smoked paprika for a hint of smokiness.
Safety: Ensure beans are fully tender before serving to aid digestion. If using canned beans instead of dry, rinse them well and add them in the last 30 minutes of cooking.
