Senate Bean Soup

Bean soup is part of the daily menu at the Senate's restaurant. There are many accounts about the origination of that mandate, but none has been affirmed.

According to one account, the Senate’s bean soup custom commenced early in the 20th-century at the request of Senator Fred Dubois of Idaho. A different account attributes the request to Senator Knute Nelson of Minnesota, who conveyed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and creates a 5-gallon batch. The recipe served in the Senate today doesn't include mashed potatoes, but does include a braised onion. Both Senate recipes are below.

The Famous Senate Restaurant Bean Soup Recipe: Enjoy.


2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Bean Soup Recipe (for five gallons)

3 pounds dried navy beans
2 pounds of ham and a ham bone
1 quart mashed potatoes
5 onions, chopped
2 stalks of celery, chopped
four cloves garlic, chopped
half a bunch of parsley, chopped

Clean the beans, then cook them dry. Add ham, bone and water and bring to a boil. Add potatoes and mix thoroughly. Add chopped vegetables and bring to a boil. Simmer for one hour before serving.