Senate Bean Soup (With a Shortcut)
As an Amazon Associate I earn from qualifying purchases.
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!
I could not find the save recipe button. How do I save it to my recipe box?
My printer is on the blink right now.
Thanks
It sounds delicious!
Christy, Can you put the little save recipe box on this one? Thanks
Christy, I cannot believe no one mentioned serving their bean soup with corn bread. My family has always served bean and ham hock soup over a chunk of corn bread in the bowl (preferably buttered). A friend from Memphis served the same thing to me on a plate with a side of fried onions and sliced potatoes. Talk about a carb feast!! Well, just a bit of ham hock could be counted as a protein, right? And it all freezes so well! Thanks, Christy. Always a twist on an old favorite.
“bouillon” 🙂
Christy – at this moment in time – July 5, 2012 – butter at Sam’s in Huntsville – at least at the location off South Parkway, is $6.99 for 4 pounds, making it $1.75 a pound. Our membership to Sam’s is just $35.00 a year and even though there are just 2 of us, we feel that the membership is the best bargain around. I have friends who say they can’t shop there because the quantities are too large but if it can be frozen, like butter, or is canned, like soup or tomatoes, that is no problem!
The year your book came out, I bought 15 of them and you signed them all and I have never forgotten how gracious and friendly you were and the wonderful treats you provided for everyone in the long, long line for the book signing. The books were gifts to family and friends and each was accompanied by the ingredients for one of your Christmas gift items. My copy is dog eared from constant use. I have made almost every recipe in it and we have loved them all, without exception.
You are truly a treasure and we are so proud to say that you are from Huntsville/Madison, Alabama. Thanks for all you do!
Oh my goodness, what a deal! thanks so much for letting me know. I really enjoy my Sam’s membership and save a lot of money by going there. They have wonderful fruit and meat, too!
You are so sweet, it’s good to “hear” your voice again and I hope to see you again soon! Stay tuned because we’re having a Southern plate event in Huntsville at the end of this month and part of all of the proceeds will go to Manna House, too! I’d love to see you there. You are truly a treasure to me!
Gratefully,
Christy
Sitting here reading your post on my phone and came to the part about the saltines and butter. People sitting around me must think I am nuts. Smiling with tears trying not to fall. My great grandpa used to make that all the time for a snack for me, sometimes with still warm hard boiled eggs. He has been gone thirty years and I was just a child but every time I cave in to my craving, it feels like just yesterday. Thank you so much for sharing your stories. I grew up in a very different place (in a city up north), but your stories stir up so many heartwarming memories for me. Hugs to you.
~HUGS~ Mary, I can just see him smiling down on you every time you fix yourself that special treat.
Oh my goodness this soup is so yummy! My husband, who normally doesn’t care for bean soup, ate two big bowls for dinner 🙂 I had an idea that he would love Christy’s recipe. The soup is so easy to make but it tastes like it was made with scratch made beans and simmered all day. We rounded out the meal with crusty bread for dipping and a simple green salad. This soup is on our list of favorites!