This soup is a navy bean soup with bacon, ham bone, and seasonings.
- 1 pound navy or pea beans, rinsed and picked over
- 8 cups water
- 2 tablespoons bacon drippings or butter
- 1 large onion, chopped, about 1 cup chopped
- 1 clove garlic
- 1 ham bone, cooked, with some meat, or 1 smoked ham hock
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 cup mashed potatoes
In stockpot or Dutch oven, bring beans and water to boil. Boill 2 minutes. Cover and remove from heat. Let stand 1 hour.
In a skillet in hot bacon drippings or butter, sauté chopped onion, celery, and garlic until tender and lightly browned. Add vegetables to the beans with ham bone or ham hock; bring mixture to a boil. Reduce heat, cover, and simmer for 2 hours, or until beans are tender. Remove ham bone or ham hocks, cut off meat and mince; set aside.
With a potato masher, mash beans slightly; stir in salt and pepper. Add potatoes, stirring until smooth. Add minced ham; heat through. Senate Bean Soup serves 4.
More Bean Soup Recipes
Lima Bean Soup with Ham
Senate Bean Soup II
White Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
Soup and Stew
Crockpot Bean Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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