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Senate Bean Soup

User Rating 3.5 Star Rating (3 Reviews)


Senate Bean Soup
Senate bean soup with ham hocks and navy beans.


  • 1 pound dried navy beans or great northern beans, washed and drained
  • 2 medium smoked ham hocks
  • 3 medium potatoes, cooked and mashed
  • 2 medium onions, chopped
  • 1 cup chopped celery
  • 2 large cloves garlic, minced
  • salt and pepper


Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain bean liquid into a bowl; measure and add enough water or broth to make 5 quarts; pour back into beans. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are very tender. Add ham hocks, potatoes, onions, celery and garlic, and continue to simmer for another hour. Remove ham hocks and cut up meat; return to soup. Season to taste with salt and pepper.
Makes about 2 gallons or 8 quarts.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent NAVY beans...., Member jmagoo999

I made this recipe and used regular ham hocks (no smoke) and added parsley at the end. The navy bean flavor came through very well. Loved it. I emailed the recipe to friends.

13 out of 13 people found this helpful.

See all 3 reviews

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