Equipment
Ingredients
Bean and Protein Base
- 450 g navy beans, dried
- 1 smoked ham hock
Aromatics and Thickeners
- 250 g russet potato, peeled and diced
- 150 g yellow onion, diced
- 15 g garlic, minced
Liquid and Seasoning
- 1500 ml water, cold
- 2 g black pepper, freshly ground
- kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 391 kcal
- Protein
- 27 g
- Carbohydrates
- 57 g
- Fat
- 8 g
- Fiber
- 13 g
- Sugar
- 4 g
- Sodium
- 402 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1224 mg
- Calcium
- 136 mg
- Iron
- 5.0 mg
- Magnesium
- 147 mg
- Phosphorus
- 340 mg
- Zinc
- 4.1 mg
- Vitamin A
- 4 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.64 mg
- Riboflavin
- 0.14 mg
- Niacin
- 2.1 mg
- Folate
- 284 mcg
- Water
- 316 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the dried navy beans in the mixing bowl and cover with plenty of cold water. Soak for at least 8 hours or overnight. Drain and rinse the beans thoroughly before proceeding.
Place the soaked navy beans, smoked ham hock, diced russet potato, chopped yellow onion, minced garlic, and water into the slow cooker insert.
Cover and cook on the low setting for 8 hours. The ambient liquid should reach a gentle simmer around 100°C/212°F, and the beans and potatoes must become completely tender and soft to the bite.
Carefully remove the ham hock from the slow cooker and transfer it to the cutting board. Allow it to cool for 10 minutes. Once safe to handle, discard the tough skin, excess fat, and bones. Shred the remaining meat using the chef's knife or two forks.
Using the wooden spoon, mash the softened russet potato pieces against the side of the slow cooker. Stir vigorously to release the potato starches, which will naturally thicken the soup base.
Return the shredded ham meat to the slow cooker. Taste the soup and season with freshly ground black pepper and salt if needed. Ensure the final temperature is at least 74°C/165°F for food safety. Ladle into bowls and serve hot.
Chef's Notes
- Do not add any salt at the beginning of the cooking process. The smoked ham hock releases a significant amount of sodium as it simmers, and early salting can toughen the bean skins.
- The russet potato acts as a traditional, natural thickener. As it cooks down over the 8 hours, its high starch content releases into the broth, creating a creamy texture without the need for flour, dairy, or a blender.
- If you forget to soak the beans overnight, you can perform a quick-soak: boil the dried beans in water for 2 minutes, remove from heat, cover, and let them sit for 1 hour before draining and adding to the slow cooker.
- For a richer flavor profile, you can sear the ham hock in a pan for 5 minutes before adding it to the slow cooker, though this step is optional if you want to keep prep strictly hands-off.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup will thicken considerably in the fridge; add a splash of water when reheating.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove over medium-low heat or in the microwave until it reaches 74°C/165°F.
Troubleshooting
Beans are still tough after 8 hours of cooking
Cause: The dried beans were too old, or your tap water is highly acidic/hard
Fix: Continue cooking on high for an additional 1 to 2 hours. Adding a tiny pinch of baking soda can also help soften stubborn beans.
Prevention: Purchase beans from a store with high turnover and use filtered water if your tap water is hard. Never add salt or acidic ingredients until the beans are fully tender.
Soup is entirely too salty
Cause: Salt was added at the beginning, or the ham hock released more sodium than expected
Fix: Add a splash of water and a squeeze of lemon juice to balance the flavors, or add an extra diced potato and cook until soft to absorb some salt.
Prevention: Hold all salt until the very end of the cooking process after tasting
Cultural Context
This recipe is heavily inspired by the famous United States Senate Bean Soup, which has been featured on the menu of the Senate restaurant every single day since the early 20th century. The original historical preparation relied purely on dried navy beans, a smoked ham hock, water, and onions. The Idaho potato was introduced to the recipe slightly later to add natural body and thickness, solidifying its place as a classic staple of American culinary heritage.
