U.S. Senate Bean Soup

  • 1/2 lb dried Navy Bean or Great Northern Beans
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 meaty ham bone or 2 cups chopped, smoked ham
  • 2 cloves garlic, minced or pressed
  • 2 small potatoes, peeled, cooked and mashed (no butter or milk)
  • 1/2 small onion, coarsely chopped
  • 2 medium stalk celery, thinly sliced or chopped
  • 1/2 cup fresh Italian parsley, coarsely chopped or 1 tablespoon dried parsley


1.  Pick through the beans checking for pebbles and then rinse well. Transfer the beans to a large Dutch oven and cover with 2 quarts of water. Add salt and pepper and then bring to a boil. Reduce heat, cover and simmer for 1 hour. 

2. Add one more quart of water to the pot and then  add the ham bone or chopped ham and garlic. Bring the pot to a boil again, reduce heat and simmer for one more hour. 

3. Add mashed potatoes, onion, celery, and parsley to the pot. Bring the water to a boil again, reduce heat and simmer, uncovered, for one more hour or until the beans reach desired tenderness.

4. If using a ham bone, remove it and slice off any meat, cut it into small pieces and return it to the pot. Adjust seasoning with salt and pepper, to taste

5. Serve hot with some crusty bread or corn bread and enjoy!

Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.