Senate Bean Soup #2

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 469.5

Dietary: Gluten-free

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

1 pound Dry navy beans
1/2 pound Ham hocks
1 cup Chopped onion
2 lg Garlic cloves, minced
1 cup Chopped celery
2/3 cup Mashed potato flakes
1/4 cup Chopped parsley
1 1/2 teaspoon Pepper
1 teaspoon Nutmeg, oregano and basil
1 ea Bay leaf

Directions

1
Sort through the dry navy beans, removing any debris or stones, then rinse thoroughly under cold water.
2
Place the rinsed beans in a large pot or kettle and cover with 6 to 8 cups of hot water.
3
Bring the water to a rolling boil over high heat.
4
Boil vigorously for 2 minutes.
5
Remove the pot from heat, cover with a lid, and let the beans stand for 1 hour to soften.
6
Add 2 quarts of cold water and the ham hocks to the pot.
7
Bring the mixture back to a boil, then reduce heat to low to maintain a gentle simmer.
8
Simmer, uncovered, for 1 hour and 30 minutes.
9
Stir in the chopped onion, minced garlic, chopped celery, mashed potato flakes, chopped parsley, pepper, nutmeg, oregano, basil, and bay leaf.
10
Continue simmering for another 20 to 30 minutes, until the beans are tender and the soup has thickened.
11
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.
12
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.

Keywords: navy beans, ham hocks, bean soup, comfort food, slow cooked, hearty soup, vegetarian friendly base, winter soup, pantry meal, healthy dinner, family style, protein rich, easy cooking, savory broth

Read it online: https://www.chefs-mate.com/recipe/senate-bean-soup-2/