U.S. Senate Soup: A Humble Bowl With History

In our house, the holidays usually mean prime rib—the kind of meal that announces this is special and promises excellent leftovers. This year, we shook things up and went with ham instead. Festive? Absolutely. But the real gift came later, tucked into January, when my husband came down with the sniffles and that leftover ham bone was quietly waiting for its moment.

Cue: soup season.

While hunting for a simple ham and bean soup (his all-time favorite), I flipped through my Joy of Cooking soup book and landed—once again—on something I’ve skipped more times than I can count: U.S. Senate Soup. The name doesn’t exactly scream comfort food, and honestly, I’d never stopped long enough to find out what was inside.

This time, I paused.

And I’m really glad I did.

What’s So Great About This Soup?

For one thing, it’s wonderfully unfussy. About ten ingredients. No fancy steps. And if you use canned beans—as I happily did—it comes together quickly. The original recipe calls for dried beans, but two cans of navy beans worked beautifully and saved a good chunk of time.

It’s also pure comfort. Savory, hearty, and exactly what you want on a cold January day, whether you planned ahead or didn’t.

And then there’s the story. Which I didn’t expect to care about. But did.

Why Is It Called U.S. Senate Soup?

This humble bean soup has been served in the U.S. Senate dining room nearly every single day since the early 1900s. Legend has it that a senator (depending on who you ask—and from which state) insisted bean soup should always be on the menu. Over time, it stuck.

The best part? The origin stories span both sides of the aisle, making this a rare, genuinely bipartisan dish. The soup endured not because of politics, but because it was affordable, filling, and—most importantly—good.

Honestly, it’s hard not to love that.

Why Navy Beans?

Navy beans are small, creamy, and sturdy—perfect for long simmers and repeated reheating, which matters in institutional kitchens. They also have deep roots in American cooking, especially in hearty soups meant to stretch ingredients and feed a lot of people.

Add a ham hock, and you end up with a bowl that’s rich without being heavy. Humble food doing exactly what it’s meant to do.

More Than Just Soup

There’s something comforting about the fact that while so much changes, a simple bean soup has just… stayed put. Reliable, familiar, and quietly satisfying.

It’s a reminder that food traditions don’t need to be flashy to matter. Sometimes, they just need to be good—especially when the result is unexpectedly comforting and delicious.

U.S. Senate Soup

Courtesy of the Joy of Cooking

Ingredients

• 2 cans white beans (15.5 oz each), drained and rinsed

• 7 cups water

• 1 ham hock

• 1 tablespoon olive oil

• 1 large onion, finely chopped

• 3 medium celery stalks (leaves included!), chopped

• 1 large potato, peeled and cubed

• 2 cloves garlic, minced

• Fresh thyme (or ½ teaspoon dried)

• 1 teaspoon salt (the original calls for 1½)

• ½ teaspoon black pepper

Optional:

• Finely diced carrot

• Chopped parsley, for serving

Instructions

Heat olive oil in a large pot. Add the onion, celery, and carrot (if using). Cook until softened.

Add the garlic and thyme; cook just until fragrant.

Add the water and ham hock. Bring to a gentle simmer, then add the potato.

Simmer for about 15 minutes, then add the beans. Continue cooking for another 15–20 minutes.

Taste and adjust seasoning as needed.

Notes & Options

• Pull the meat from the ham hock and stir it back into the soup.

• Add a pinch more salt if needed.

• Finish with chopped parsley and serve with warm, crusty bread.

A simple bowl. A long history. And proof that sometimes the best recipes are hiding in plain sight.

Have you ever made Senate Soup—or rediscovered a recipe you’d overlooked for years? I’d love to hear about it. 🍲