Senate Ham & Bean Soup Recipe

Rinse and quick-soak beans

Pick through the dried navy beans to remove any debris. Rinse thoroughly under cold water. Place beans in a large bowl and cover with cold water by 2 inches (about 6 cups). For a quick soak: bring to a boil for 2 minutes, remove from heat, cover and let soak 1 hour. Drain and rinse after soaking. (If you prefer an overnight soak, cover and refrigerate 8–12 hours, then drain.)

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant, taking care not to brown the garlic.

Add the drained beans to the pot with the softened aromatics. Nestle the smoked ham hock into the beans. Pour in the chicken or vegetable broth and 4 cups of water so the ingredients are covered (adjust liquid as needed to keep beans submerged). Add the bay leaves and thyme sprigs. Increase heat and bring to a gentle boil, then reduce heat to maintain a simmer.

Partially cover the pot and simmer gently until the beans are tender and beginning to fall apart and the ham hock meat is easily pullable, about 1 to 1¼ hours (depending on bean age). Stir occasionally and add additional water if the soup becomes too thick. Skim any foam that rises to the surface during the first 20–30 minutes.

Once the beans are tender, remove the ham hock to a cutting board and discard the bay leaves and thyme sprigs. Let the ham hock cool slightly, then pull the meat from the bone, discarding fat and skin as desired. Roughly chop or shred the meat and return it to the pot.

Use a potato masher or the back of a large spoon to lightly mash about one-quarter to one-third of the beans in the pot to thicken the broth while leaving plenty of whole beans for texture. Stir to combine.

Season the soup with kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed. Stir in the apple cider vinegar to brighten the flavors. If you like heat, add the optional crushed red pepper flakes.

Simmer gently for another 5 minutes to meld flavors. Remove from heat and stir in chopped fresh parsley just before serving.