📝 About This Recipe
A storied tradition served daily in the United States Senate dining room since the early 20th century, this soup is the epitome of American comfort food. It features creamy Michigan navy beans simmered to perfection with a smoky ham hock and a unique addition of mashed potatoes for a velvety, rich texture. Hearty, soul-warming, and steeped in history, it’s a masterclass in how simple ingredients can create a truly prestigious flavor profile.
🥗 Ingredients
The Legumes
- 1 pound Dry Michigan Navy Beans (rinsed and picked through for stones)
- 4 quarts Water (for soaking and initial simmer)
The Aromatics and Meat
- 1.5 pounds Smoked Ham Hock (high quality, meaty)
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (finely diced with leaves)
- 3 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (for sautéing)
The Secret Texture
- 1 large Russet Potato (peeled, boiled, and thoroughly mashed)
Seasoning and Garnish
- 1 teaspoon Kosher Salt (adjust to taste based on ham saltiness)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1/4 teaspoon Liquid Smoke (optional, for extra depth)
👨🍳 Instructions
-
1
Begin by soaking the navy beans. Place the beans in a large bowl, cover with water by at least 3 inches, and soak overnight. Alternatively, use the 'quick soak' method by boiling them for 2 minutes and letting them sit covered for 1 hour.
-
2
Drain the soaked beans and rinse them under cold water. Place the beans into a large heavy-bottomed stockpot or Dutch oven.
-
3
Add 4 quarts of fresh water and the smoked ham hocks to the pot. Bring the mixture to a rolling boil over high heat.
-
4
Once boiling, reduce the heat to low. Cover the pot partially and simmer gently for about 1.5 to 2 hours, or until the beans are tender but not falling apart.
-
5
While the beans simmer, prepare the mashed potato. Boil the peeled russet potato in a separate small pot until soft, drain, and mash until completely smooth. Set aside.
-
6
In a medium skillet, melt the butter over medium heat. Sauté the diced onion and celery until translucent and fragrant, about 6-8 minutes. Add the garlic and cook for another 60 seconds.
-
7
Once the beans are tender, remove the ham hocks from the pot and set them on a cutting board to cool slightly.
-
8
Stir the sautéed onion, celery, and garlic into the main pot. Whisk in the mashed potato; this acts as the traditional thickening agent that gives the soup its signature cloudy, rich consistency.
-
9
Remove the meat from the ham hock bones, discarding the fat, skin, and bone. Chop the meat into small, bite-sized pieces and return it to the soup.
-
10
Simmer the soup uncovered for an additional 20-30 minutes. This allows the flavors to meld and the liquid to reduce slightly to your desired thickness.
-
11
Season with salt and freshly cracked black pepper. Be cautious with the salt, as the ham hocks provide a significant amount of sodium naturally.
-
12
For a smoother texture, you can use a wooden spoon to mash a few of the whole beans against the side of the pot before serving.
-
13
Ladle the hot soup into warmed bowls and garnish generously with fresh chopped parsley.
💡 Chef's Tips
Don't skip the mashed potato; it's the authentic Senate secret for a creamy texture without using heavy dairy. If your ham hock is very lean, add a ham bone or a bit of diced salt pork to increase the richness of the broth. Always taste the broth before adding salt, as the salinity of ham hocks varies wildly between brands. For the best flavor, make this soup one day in advance; the flavors deepen and the texture becomes even better after a night in the fridge. If you prefer a thicker soup, simmer it uncovered for longer to allow for more evaporation.
🍽️ Serving Suggestions
Serve with a thick slice of warm, buttered cornbread for a classic American pairing. A crisp green salad with a sharp vinaigrette helps cut through the richness of the smoky beans. Pair with a glass of dry hard cider or a light pilsner to complement the smoky ham notes. Offer a bottle of hot sauce on the side for those who enjoy a bit of vinegary heat. Serve as a starter for a traditional holiday meal or as a main course on a cold winter evening.