Senate Bean Soup

SERVES: 6

COOK TIME: 50 Min

You don't have to wait for an invitation to enjoy this bean soup! Inspired by the one that's been served at the Senate Dining Room since the early 20th century, our U.S. Senate Bean Soup is a true winner. Between the rich broth, the chunks of smoky ham, and the tender-cooked beans, it's hard to choose what we love best about it!

What You'll Need

1 tablespoon vegetable oil
1 cup chopped onion
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth
4 (15-1/2-ounce) cans Great Northern beans, undrained
1 cup diced cooked ham
1/4 teaspoon black pepper
1 cup instant potato flakes
2 teaspoons chopped fresh parsley

What to Do

In a soup pot over medium-high heat, heat oil until hot; cook onion, celery, and garlic 5 minutes, or until soft. Add broth, beans, ham, and pepper and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally.
Stir in potato flakes and parsley and continue cooking 15 minutes, or until slightly thickened.

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Navy Bean Soup

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 429
Calories from Fat 42
Total Fat 4.7g 7 %
Saturated Fat 0.9g 4 %
Trans Fat 0.0g 0 %
Protein 27g 54 %

Amount Per Serving % Daily Value *
Cholesterol 13mg 4 %
Sodium 1,056mg 44 %
Total Carbohydrates 73g 24 %
Dietary Fiber 16g 62 %
Sugars 3.1g 0 %

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kmcartoonity 62072 74

Oct 22, 2018

I like to use the dried small white beans, or navy beans, for this recipe in order to cut down on the level of sodium a bit. I also like to add a peeled and chopped carrot to the mix with the celery and the onion. Using the instant mashed potato flakes is such a great tip for thickening soups!