Senate Bean Soup (With a Shortcut)
This is an old-fashioned Senate bean soup recipe with a shortcut that includes tender beans and smoked turkey in a flavorful broth for the most hearty comfort food dish imaginable.
Have you heard of Senate bean soup before? Made with navy beans, ham hocks, and onion, its name originates from the fact it’s been traditionally served in the dining room of the United States Senate daily since the early 20th century. I love this famous soup because it’s simultaneously flavorful, filling, and the ultimate comfort food dish.
But in my mind, it needed to be made a bit more accessible for folks who don’t have all day to soak their beans as you do for my pinto beans and ham recipe. So, this is my shortcut Senate bean soup recipe. Fortunately, it tastes every bit as good as the old-fashioned version. So, wondering what ingredients you need to get your hands on to make Senate soup? It’s simple: lots of navy beans, onion, garlic, celery, butter, chicken broth, instant mashed potatoes, and a smoked turkey leg is the piece de resistance!
The instructions are just as easy. We first cook the turkey leg in the broth, saute the veggies and seasonings in the butter, then combine all the ingredients together. Then we just have to patiently wait for it to simmer and for all the flavors to mingle together before we can serve it to our hungry family! Sometimes it’s the simple flavors that are the best and the combination of the beans, smoked turkey, and flavorful broth will have you coming back for more.
I don’t think you’ll find a saltier, heartier, or thicker soup recipe, which is why this easy Senate bean soup is a favorite in my household. A little goes a long way and leftovers can be reheated and enjoyed for lunch the next day. I mean, say less!
Recipe Ingredients
- Navy beans
- Minced garlic
- Onion
- Unsalted butter or margarine
- Chicken stock/bullion cubes
- Celery
- Instant mashed potatoes
- Smoked turkey leg
How to Make Senate Bean Soup
Place bullion cubes in a pot with six cups of water (or substitute for chicken broth if you prefer) and add the turkey leg.
Cover, bring to a boil, reduce heat, and simmer for 30 minutes.
The turkey leg does not have to be covered with water/broth.
Place butter in a large skillet over medium heat.
Add onion, celery, and garlic, and saute until lightly brown.
Like this.
Remove turkey leg from broth and dice it up once cool.
Add onion mixture, beans, and diced turkey.
Stir in salt and pepper.
Bring to a boil, stirring constantly, and reduce heat to simmer for 30 minutes before serving.
Oh my goodness, glorious comfort food on a chilly day!
I hope you get to make this Senate bean soup soon.
Storage
- Store leftover soup in an airtight container in the fridge for up to 5 days and reheat in the microwave.
- It also freezes VERY well for up to 3 months. I took my leftovers and put them in a mason jar, leaving plenty of head space, and froze it to eat later. When it was time, I let it thaw overnight in the fridge before reheating in the microwave.
Recipe Notes
- Now, you can substitute the instant mashed potatoes for actual mashed potatoes if you prefer. You’ll need to boil 1 large Russet potato and mash it with about 1/2 cup of milk before adding it to the soup. But this recipe is all about shortcuts, so I’ll stick to the instant option!
- Another option is to substitute the turkey leg for smoked ham hocks or a meaty ham bone. You may need to simmer for another 30 minutes to ensure the meat is tender.
- Have a leftover ham bone from Easter? Turn it into Senate bean soup!
- You can really use any type of white beans in Senate bean soup, like cannellini beans or Great Northern beans.
Recipe FAQs
How do you thicken Senate bean soup?
With a thickening agent. In this case, I’m using instant mashed potatoes because they’re the most brilliant soup thickener. Another option is to make a slurry by stirring one teaspoon of cornstarch or all-purpose flour into cold water and adding that to the soup. You can continue to use this method a teaspoon at a time until it’s to your desired consistency.
How do you serve Senate bean soup?
Here are some soup serving suggestions:
- Garnish with chopped fresh parsley or chives.
- Serve with homemade biscuits, cornbread, or crusty bread.
Can I make navy bean soup in the Instant Pot?
Yes, Instant Pot Senate bean soup is just as simple. Follow Instant Pot directions for cooking the turkey leg and sauteing the vegetables if you like. Then add all the ingredients to the Instant Pot and cook on the manual setting for 45 minutes before releasing naturally.
Check out these other comforting soup recipes:
Creamy Vegetable Soup (Low-Carb Version)
How To Make Chicken Noodle Soup
Taco Soup (The World’s Easiest Supper)
Ingredients
- 4 15-ounce cans navy beans, undrained
- 3 stalks celery, chopped
- 1 teaspoon minced garlic
- 1 onion, chopped
- 4 chicken bullion cubes (6 cups of chicken broth)
- 1 smoked turkey leg
- 1 cup instant mashed potato flakes
- 1 stick margarine or butter (1/2 cup)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Place bullion cubes in a pot with six cups of water (or sub for straight chicken broth instead) and add the turkey leg. Cover, bring to a boil, reduce heat, and simmer for 30 minutes. The turkey leg does not have to be covered with broth.4 chicken bullion cubes, 1 smoked turkey leg
- Place butter in a large skillet over medium heat. Add onion, celery, and garlic, and saute until lightly brown.3 stalks celery, chopped, 1 teaspoon minced garlic, 1 onion, chopped, 1 stick margarine or butter
- Remove the turkey leg from the broth and dice it up when cool. Add instant potatoes to broth and stir. Then add onion mixture, beans, and diced turkey. Stir in salt and pepper. Bring to a boil, stirring constantly, and reduce heat to simmer for 30 minutes before serving.4 15-ounce cans navy beans, undrained, 1 cup instant mashed potato flakes, 1 teaspoon salt, 1 teaspoon black pepper
Nutrition
Gentle reminder: We don’t talk politics on any of my platforms. This post was originally published in 2010 and I updated the photos and the post in 2020.
This recipe was featured in Meal Plan Monday and Weekend Potluck!
It sounds delicious. I had it with my mom in the basement of the Senate when she took me and my sister to Washington D.C. I do have to say that “Ham Hocks” ingredient scares me.
Girrrrl, you gotta try beans with ham hocks cooked in ’em!
The best best best best beans always have a hambone cooked in the water with them for flavor. ham hocks are an inexpensive way to get that smoky flavor in the broth and then have the bits of ham you can pull off of them.
yummmmm!
P.S. If you come to my house to eat this, I’ll just hide the ham hock bones before you get here and we’ll pretend I didn’t use them 🙂
LOVE THIS POST! And (heehee)I can’t wait to try this bean soup!The Jordan Rolls ingredients are on my grocery list…..get ready YEAST..i’ma comin’for ya!I ain’t skeered no more!
I thought I was the only one who ate crackers and butter. They gave me the girlish figure I have today…..lol.
You are a funny and amazing woman….Thank you for all you do!
Christy,I love this soup and your story as well! Think I’ll have to go borrow the Mary Poppins movie from the library…have not watched it in ages!
Have to say..love me some butter!
Bountiful Blessings!
I am so happy for you about your book. I can’t wait until I can get my own copy. Get off cloud 1 and go up where you belong.
I love my butter too but I have it all the time. In 1980 I had to have stomach surgery and for 3 VERY LONG years I lived almost only on soup. The first year was only broth. Then my stomach could handle easy to digest things like noodles, bread, and crackers. And then I found I could handle butter. Couldn’t handle veggies yet but I could enjoy noodle soup. So I would put butter on bread and saltines. I decided that if I could have so few things I would get the most flavorful. That’s when butter entered the picture. I don’t always cook with it unless you can really taste the difference. But, (and yes, I agree it is ok to start a sentence with) I love it on toast, rolls, and saltines. Still can’t eat many things but I can enjoy a lot more than in those first years.
By the way, I do still love soup even though I thought I would hate it forever.
CHRISTY
I MAKE A BEAN SOUP LIKE THIS ONE AND I PUT CARROTS IN MY SOUP AND I USE DRIED LIMA BEAN THE LITTLE ONES. WE CALL THEM DRIED BUTTERBEANS THOUGH. I USE BAKED LEFTOVER HAM AND IT IS SOO GOOD ON A COLD MISSISSIPPI NIGHT. I WILL TRY THIS. I HAVE THE TIME TO SOAK MY BEANS OVERNIGHT WHEN I REMEMBER LOL.
THERESA
I literally grew up on beans of all kinds. They were a daily item on our family table because they were cheap, filling, and a good source of protein. I use the ham base if I don’t have any ham. I always freeze my ham bone when I reach the end of the good cutting off meat. I would crumble my cornbread right into the soup bowl and pour the soup over it. I like it almost like a porridge with a nice lump of butter and I top it with diced raw onion. A teaspoon or less of horseradish is good too. I buy butter and margarine and try to be discreet about which one I use and where. It has to be butter worthy. I did find butter on sale for 88 cents a pound as a loss leader during the holiday season. I bought ten packages as it freezes well. Just give it an overwrap to stop it from absorbing any odors.
Okay, I’m not usually one to leave comments, but I just have to tell you that you are just positively precious! I grew up in the “UCLA” of Florida (Upper Corner of Lower Alabama), yes it’s in Florida but just minutes from the Alabama border. My husband is a youth pastor, and God plopped us in the middle of central Florida. On a map, it’s the south (lowercase s), but it is NOT the South. It’s so refreshing to get a bit of “home” in my inbox every week. God bless you & your sweet family!