I like to make this soup soon after I have made a ham dinner on Easter or any other time of the year. In the past I have used Honey Baked Ham bones, but this time I used a regular ham bone from the market. It was very salty even though I was careful about adding any additional salt.
Feb. 16, 2013 – I made this soup again using 2 ham hocks. It was very good but a little greasy from the hocks. I did add (at the end of the cooking time) 1/2 tsp. seasoned salt and it was perfect. Great lunch on a snowy Michigan day!
March 31, 2013 – Using a honey baked ham is still the best choice when I make my navy bean soup! I will freeze this to make soup another time since I just made it last month.
Originally called Senate Navy Bean Soup, it’s origins are mixed. But the soup has been on the U.S. Capitol’s menu for more than a century. Some accounts attribute it to a resolution pushed by Senator Fred Dubois and the other by Senator Knute Nelson who got the Rules committee to adopt a resolution in 1907. So, basically, both accounts are true. Anyways, this is my version of this century old soup. Some add potatoes to help thicken the soup but I find the beans do that enough. This is a soup you can make your own…
Michigan Navy Bean Soup
- 1 lb. dried navy beans
- 2 quarts low-sodium chicken broth
- leftover ham bone or you can use 2 ham hocks
- 1 large onion, chopped
- 1-1/2 cups celery, chopped
- 3 leeks (white and light green part only)
- 3 carrots, chopped
- 1 bay leaf
- 1 garlic clove, minced
- 1 tbsp. parsley
- 1/4 tsp. pepper
- 1 tsp. sugar
- 1/4 tsp. paprika
- 1/2 tsp. cumin
- 1/4 tsp. savory
- seasoned salt and or salt to taste after the ham has cooked
- diced ham from the bone (optional)
Wash beans and remove any bad ones. Soak the beans in 2 quarts of water overnight. For a quick soak, boil 2 minutes, remove from heat; cover and let stand 1 hour. Pour off water; rinse beans and add to a large stockpot. Add the ham bone and the chicken broth.
In a separate skillet saute onions, leeks, carrots and celery in 2 to 3 tbsp. butter over medium heat until the vegetables are tender, about 10 to 15 minutes. Add garlic and cook for an additional minute or two. Stir in bay leaf and parsley ; add to the large stockpot and cook covered, for about 2 hours.
Add remaining seasonings (be careful with the salt and seasoned salt – do this to taste); cover and cook for 1 more hour. Remove any meat or bones from the stockpot. Cut up the meat and add back to the soup if desired.
Recipe by cookingwithauntjuju.com