Senate Bean Soup – Always On The Menu
The small town of Kinde, Michigan, was once renowned as the “Bean Capital of the World. “ Michigan white navy bean soup has been a staple for over one hundred years in the U.S. Senate dining room in the form of Senate bean soup. The simple recipe is widely known in the Great Lakes State, and over the years, home cooks have made all kinds of variations.
Here is the famous recipe from 1900.
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Senate Bean Soup
Happy Thanksgiving from Senate Republicans.
The Senate’s famous bean soup:
2 pounds dried navy beans
4 quarts hot water
1.5 pounds ham hocks
1 onion, chopped and sautéed
2 tablespoons butter
Salt and pepper to taste
Parsley for garnish
S&W Bean Recipes - Senate Bean Soup
A deliciously nutritious and hearty soup that is sure to take the chill away. For more delicious bean recipes and to view additional bean recipe demo videos, visit .
Senate Bean Soup - (aka Ham and Bean Soup) Great on a rainy, gray day!
Senate Bean Soup (aka Ham & Bean Soup)
1 pound dried navy beans, “looked” and soaked
1 pound smoked ham hock
8 cups water (or chicken or vegetable broth)
2 bay leaves
2 Tablespoons butter
1 medium onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic (or 1 teaspoon minced)
1 teaspoon salt
1/2 teaspoon pepper
The night before you’re going to make your soup, look your beans for any bad beans, pebbles, twigs, etc. Rinse the beans well. Place them in a large bowl and fill with clean water. Let the beans sit out on your counter overnight.
The next day, drain the beans then place your ham hock, drained beans, 8 cups of liquid, and bay leaves in a large kettle over medium heat. Bring to a boil; then reduce heat to low and allowed to simmer covered for one and a half hours. Stir occasionally.
While the beans are simmering, chop your onion, carrots, and celery into pieces about the same size as the beans. Melt the butter in a skillet or saucepan and sauté the vegetables about 15 minutes.
After the beans have simmered for one and a half hours, remove the ham hock to allow it to slightly cool. Remove the bay leaves and discard. Add the onions, carrots, and celery to the soup pot. Remove any skin, bones, and fat from the ham hock, chop the meat, and add to the soup. Simmer about 45 minutes more.
Taste for seasonings. Add salt 1/2 teaspoon at a time until it’s to your liking. Add pepper.