State Senate Bean Soup
A hearty and savory bean soup with ham, onions, garlic, and herbs, perfect for warming up on cold days and suitable for family gatherings or comfort meals.
Ingredients
Instructions
- Wash and soak the beans overnight.
- Add the soaked beans, onions, garlic, parsley, thyme, bay leaf, and ham bone with meat to a pot.
- Cover and cook slowly until the beans are tender.
- Remove the ham bone, meat, and bay leaf from the pot.
- Remove 2 cups of beans with a little liquid and puree them.
- Return the pureed beans to the pot with 1 cup of water.
- Cut the ham into small pieces and return to the soup pot.
- Serve hot with cornbread.
Tips & Substitutions
For a richer flavor, consider adding diced carrots or celery alongside the onions. If you don't have Great Northern beans, Navy beans are a great substitute. Keep an eye on the soup during cooking to prevent overcooking the beans. You can also add a splash of vinegar at the end for brightness, pairing well with Ernie'S Stove Top Meatloaf for a hearty meal.
Serving Suggestions
Serve the soup hot, ideally with a slice of cornbread for a comforting meal. A fresh green salad or roasted vegetables make excellent side dishes that complement the richness of the soup. For an added twist, try pairing it with Macaroni-Ham-Cheese Salad for a delightful combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over medium heat, adding a little water if the soup thickens too much. It can also be frozen for up to 3 months; just make sure to leave some space in the container for expansion.
Nutrition & Diet Analysis (per serving)
Each serving of State Senate Bean Soup contains roughly 236 calories, with 14g protein, 45g carbohydrates, and 3g fat. It is an excellent source of vitamin C (74% of the Daily Value), iron (48% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1858mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned Great Northern beans if you're short on time. Use about 3 cans, rinsed and drained, and reduce the cooking time accordingly since they are already cooked. Add them toward the end of the cooking process to heat through.
What can I do if the soup is too thick?
If your soup turns out too thick, simply add more water or broth to reach your desired consistency. Stir it well and let it simmer for a few minutes to blend the flavors. Adjust the seasoning as needed after adding liquid.
Can I make this soup vegetarian?
Absolutely! To make a vegetarian version, omit the ham bone and use vegetable broth instead of water. You can add smoked paprika to give it a smoky flavor, and consider using mushrooms for added umami. This will still yield a deliciously hearty soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).