📝 About This Recipe
A storied classic served daily in the United States Senate restaurant for over a century, this soul-warming soup is a masterclass in simplicity and depth. It features tender navy beans simmered in a rich, smoky broth infused with meaty ham hocks and aromatic vegetables. The addition of mashed potatoes provides a signature velvety texture that makes every spoonful feel like a warm embrace from American culinary history.
🥗 Ingredients
The Beans & Broth
- 1 pound Dried Navy Beans (picked over and rinsed)
- 2 large pieces Smoked Ham Hocks (high quality, meaty)
- 3 quarts Water (filtered)
- 1 cup Chicken Stock (optional, for added richness)
The Aromatics & Texture
- 2 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely chopped)
- 3 pieces Celery Stalks (finely chopped)
- 4 pieces Garlic Cloves (minced)
- 1 large Russet Potato (peeled and finely diced)
Seasoning & Garnish
- 1 teaspoon Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/4 teaspoon Liquid Smoke (optional for extra depth)
👨🍳 Instructions
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1
Place the dried navy beans in a large bowl and cover with 2 inches of water. Soak overnight for at least 8-12 hours, then drain and rinse thoroughly.
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2
In a large heavy-bottomed Dutch oven or stockpot, combine the ham hocks and 3 quarts of water. Bring to a boil, then reduce heat and simmer for 1 hour to create a flavorful base.
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3
Add the soaked and rinsed navy beans to the pot with the ham hocks. Bring back to a gentle simmer.
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4
Cover the pot partially and cook the beans for about 60-75 minutes, or until the beans are tender but not falling apart.
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5
While the beans simmer, melt the butter in a separate skillet over medium heat. Add the chopped onion and celery.
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6
Sauté the vegetables for 8-10 minutes until they are soft and translucent, but not browned.
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7
Add the minced garlic to the skillet and cook for just 1 minute until fragrant, then remove from heat.
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8
Once the beans are tender, add the sautéed vegetable mixture and the diced potatoes into the main pot.
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9
Simmer the soup for an additional 20-30 minutes until the potatoes are very soft and starting to break down.
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10
Remove the ham hocks from the soup. Set them on a cutting board to cool slightly. Shred the meat from the bones, discarding the fat and bone, and return the meat to the pot.
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11
Using a potato masher or the back of a large wooden spoon, crush some of the beans and potatoes against the side of the pot to thicken the broth naturally.
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12
Season the soup with salt, black pepper, and liquid smoke (if using). Taste and adjust seasoning as needed—the ham hocks are salty, so be careful.
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13
Stir in the fresh parsley and let the soup sit for 5 minutes off the heat to allow the flavors to marry.
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14
Ladle into warm bowls and serve immediately while steaming hot.
💡 Chef's Tips
Do not add salt to the beans until they are fully tender; salt added too early can prevent the beans from softening properly. For an even creamier texture, use an immersion blender to pulse the soup 2 or 3 times, leaving most of the beans whole. If you cannot find ham hocks, a meaty leftover ham bone or 1/2 pound of diced smoked ham works as a suitable substitute. Always sort through your dried beans before soaking to remove any small stones or debris often found in legume bags. This soup is famously better the next day after the starches have fully set and the smoky flavors have deepened in the fridge.
🍽️ Serving Suggestions
Serve with a thick wedge of warm, honey-glazed cornbread to soak up the savory broth. Pair with a crisp, bitter green salad like arugula or radicchio to cut through the richness of the beans. A chilled glass of hard apple cider or a light amber ale complements the smoky ham notes perfectly. Top each bowl with a small dollop of sour cream and a sprinkle of fresh chives for a modern gourmet touch. Offer classic oyster crackers or saltines on the side for a traditional, nostalgic presentation.