Some soups never go out of style. Creamy navy beans, tender pieces of ham, and a few everyday vegetables simmer together into a comforting meal, with mashed potatoes stirred in for extra body. It’s the kind of practical, satisfying cooking that generations of home cooks have relied on to feed a family well.
This soup has a bit of history, too. An older version of the famous Senate bean soup included mashed potatoes, along with ham, celery, onions, garlic, and parsley. That humble combination deserves a place in any home kitchen, especially when there’s a ham bone to put to good use. Serve with warm cornbread or a slice of crusty bread for a hearty supper.
INGREDIENTS:
1 pound dried navy beans, picked over and rinsed
Water, for soaking
8 cups fresh water, plus more as needed
1 meaty ham bone or 1–1½ pounds smoked ham hocks
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
1 bay leaf
1 cup plain mashed potatoes, prepared from approximately ½ pound peeled potatoes*
1–2 cups diced cooked ham, as needed
2 tablespoons chopped fresh flat-leaf parsley
½ teaspoon freshly ground black pepper, plus more to taste
Salt, to taste
*For this recipe, mash cooked potatoes with a little of their cooking water rather than milk or butter.
METHOD:
Place the rinsed beans in a large bowl and cover with water by at least 3 inches. Refrigerate for 8–12 hours. Drain and rinse.
Place the beans in a large Dutch oven or soup pot. Add the 8 cups fresh water, ham bone or ham hocks, onion, celery, garlic, and bay leaf.
Bring to a boil, then reduce the heat and simmer gently with the lid slightly ajar. Cook for 1½–2½ hours, stirring occasionally, until the beans are completely tender and the meat loosens easily from the bone. Older beans or larger ham hocks may take longer.
Add hot water as needed to keep the beans submerged. The finished beans should have creamy centers with no firmness or chalkiness.
While the soup simmers, cut the peeled potatoes into chunks and place in a small saucepan. Cover with water, bring to a boil, and simmer until tender, about 15–20 minutes.
Drain, reserving a little cooking water. Mash until smooth, adding just enough reserved water to make them easy to stir. Measure 1 cup.
Lift the ham bone or hocks from the soup and let cool just enough to handle. Remove the meat, cut into bite-size pieces, and return it to the pot. Discard the bones, skin, and excess fat. Remove the bay leaf.
If the bone supplied little meat, add enough diced cooked ham to give the soup a generous scattering throughout.
Whisk a ladleful of hot soup broth into the mashed potatoes to loosen them. Stir the mixture into the soup, along with the parsley and black pepper.
Simmer gently, uncovered, for 15–20 minutes, stirring frequently as the soup thickens. Mash a few beans against the side of the pot if you prefer a creamier texture.
Add hot water if the soup is thicker than you like. Taste before adding salt—the ham may provide all that is needed.
Ladle into warm bowls and serve with cornbread or crusty bread.
YIELD: Approximately 10 cups; serves 6 as a main dish.
COOK’S NOTES:
- A useful home for a ham bone: A leftover baked-ham bone works beautifully. The amount of additional ham needed depends on how much meat remains on it.
- Using smoked ham hocks: Choose meaty hocks when possible. Some provide plenty of smoky flavor but relatively little meat, so additional cooked ham may be welcome.
- Leftover mashed potatoes: Plain leftover mashed potatoes can replace the freshly prepared potatoes. If already seasoned or enriched with dairy, adjust the soup’s salt and thickness accordingly.
- For a creamy soup: Mash some of the beans rather than blending the whole pot. This preserves the contrast between creamy broth, whole beans, and tender ham.
- Make ahead: The soup thickens as it stands. Add water when reheating and adjust the seasoning before serving.
STORAGE AND FREEZING:
Divide leftovers into shallow containers and refrigerate within 2 hours. Refrigerate for up to 3–4 days.
Freeze in meal-size portions for up to 3 months for best quality. Thaw overnight in the refrigerator, then bring to a boil, stirring frequently and adding water as needed.
SOURCE: Inspired by the historical Senate bean soup recipe with mashed potatoes, published by the U.S. Senate Historical Office; adapted for a home kitchen.
