History

Senate bean soup has been on the menu of the United States Senate restaurant in the Capitol every day, almost without exception, since 1903. The origin story credits Senator Fred Dubois of Idaho, who in 1903 mandated the soup; an alternative credit goes to Senator Knute Nelson of Minnesota, who is said to have requested it personally. Either way the recipe became written into Senate cafeteria policy. The version is austere: navy beans simmered with smoked ham hocks, mashed potato to thicken, onion and seasoning, nothing else. The Senate kitchen will give the recipe out to any caller; it is among the most-published recipes in DC history. Outside the Capitol, the soup turns up at Bullfeathers on Capitol Hill, Old Ebbitt Grill and across the city's diner-and-classic-American repertoire.

Make it at home

Yield Serves 6Hands-on 20 minTotal 3 hrDifficulty Easy

Ingredients

  • 500g dried navy beans, soaked overnight, drained
  • 2 smoked ham hocks (about 1kg total)
  • 1 large white onion, finely chopped
  • 1 large floury potato, peeled and finely chopped
  • 1 teaspoon fine salt, plus more to taste
  • 1 teaspoon coarse black pepper
  • 3 litres water
  • Chopped parsley, to serve

Method

  1. Drain the soaked beans. Put them in a large heavy pot with the ham hocks and water. Bring to a simmer.
  2. Skim any foam from the surface. Reduce heat, partially cover and simmer 90 minutes, until the beans are starting to soften.
  3. Add the chopped onion and potato. Continue simmering, partly covered, 60 to 75 minutes more, until the beans are soft and the potato has dissolved into the broth.
  4. Remove the ham hocks. Pull the meat from the bones, dice it, and return the meat to the pot. Discard skin, fat and bones.
  5. Season with salt and pepper to taste. The soup should be slightly thick from the dissolved potato. Serve in deep bowls with chopped parsley.

Tip from the editors. Do not season with salt until the very end; the ham hocks give the soup most of its salt and adding more early can make the finished broth oversalted.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat senate bean soup

Senate bean soup in Washington DC

Old Ebbitt Grill ★ 4.0

Classic American saloon$$$downtown

Old Ebbitt Grill in Washington DC is the city's oldest saloon, founded 1856 and now serving 1.5 million guests a year across four bars at its 15th Street home near the White House.

Signature: Crab cakes, Oyster Happy Hour

Order: The crab cake plate; the kitchen runs through 1000 cakes a week and the binder is invisibly thin.

Tip: The 15:00 to 18:00 oyster Happy Hour is the city's best seafood deal at $1.95 each; sit at the Old Bar.

675 15th St NW, Washington, DC 20005 Book →

Florida Avenue Grill ★ 4.2

Florida Avenue Grill in Washington DC is the LeDroit Park 1944 diner with breakfast all day, the city's cheapest soul food sit-down with eggs-grits-biscuit plates under $15.

Try: Breakfast plate with eggs, grits, biscuit ($13)

Tip: Breakfast runs all day; the half-smoke breakfast plate at $13 is the editorial value meal of the menu.

1100 Florida Ave NW, Washington, DC 20009

More cities are in research. Want senate bean soup covered somewhere specific? Tell us where you want to eat.

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