Here in Rehoboth Beach, nicknamed the nation’s summer capital, we see a steady stream of folks from both sides of the political spectrum. And in a time when conversations can so quickly turn divisive, it’s comforting to find something – however small – that brings us back to familiar ground. One such thing, surprisingly, comes straight from Capitol Hill: Senate White Bean Soup.
This soup has been a daily staple in the U.S. Senate dining room for over a century. It has remained a quiet, creamy constant through countless administrations, party shifts, and cultural changes. Republicans like it. Democrats like it. And if you’re apolitical, I think you’ll love it too.
I recently made a pot for a dear friend who once worked in Washington – her career deeply rooted in preserving our nation’s history. She has an eye for the small details that carry significant meaning, and this soup struck a chord. It’s modest, satisfying, and filled with the kind of substance that comes from simplicity done right.
I like to make it with a smoked ham hock for deep flavor, but it’s equally excellent with diced smoked ham. If you’re cooking for vegetarians, you can substitute smoked shiitake mushrooms and a good vegetable broth – it’s still rich, hearty, and worth sharing.
Once the beans are soft and creamy, I finish the pot with brightness: a splash of lemon juice or a dash of hot sauce for piquancy. When I’m plating it, I’ll tuck in a few fresh yellow celery leaves from the center of the stalk. They’re delicate, flavorful, and quietly beautiful – just like the soup.
This recipe makes about 2 quarts and comes together in about an hour with a pressure cooker. It’s great all year round – whether served as a light lunch or as dinner with salad and crusty bread. It’s history you can taste, and somehow, our country still seems to agree on one thing.
RECIPE
Senate White Bean Soup
Makes about 2 quarts | Ready in about 1 hour
INGREDIENTS:
- 12 oz dried white navy beans (about 1¾ cups), rinsed
- 1 smoked ham hock or 1½ cups diced smoked ham
- 1 small onion, finely chopped
- 2 celery ribs, finely chopped
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp kosher salt (plus more to taste)
- ½ tsp freshly ground black pepper
- 6 cups water or low-sodium chicken broth
- Optional: 1 tsp lemon juice or a dash of hot sauce
- Garnish: pale yellow celery leaves from the heart of the stalk
For a vegetarian version:
- Substitute ham with ½ cup smoked shiitake mushrooms
- Use rich vegetable broth in place of water or chicken stock
INSTRUCTIONS (Pressure Cooker Method):
Sauté Aromatics: Set the cooker to Sauté mode. Add a bit of oil (or ham fat, if using). Sauté the onion, celery, and carrot until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more.
Add the Goods: Add the beans, ham hock or mushrooms, bay leaf, salt, pepper, and broth.
Pressure Cook: Seal and cook on high pressure for 35 minutes, followed by 20 minutes of natural release.
Finish: Remove the ham hock, shred the meat, and return it to the pot. Discard the bay leaf. For added creaminess, mash or blend a portion of the beans. Add lemon juice or hot sauce to taste.
Serve: Ladle into bowls, garnish with celery leaves, and enjoy with bread or salad.
