Why has a simple bean soup been served in the U.S. Capitol every single day for over 120 years? Today, we’re dusting off the archives of the Forgotten Cookbooks to uncover the incredible origins of Navy Bean Soup!

Long before it was a comfort food staple, Navy Bean Soup was a survival ration on the high seas. In the video, we trace the recipe back to the 1904 General Mess Manual and Cookbook and explore how it fueled the United States Navy since the 19th century.

We also dive into the halls of power to explore the legendary “Senate Bean Soup.” Is it true that a Senator once passed a resolution forcing the kitchen to serve it daily? From the kitchens of the 19th-century Navy to the modern-day Senate Dining Room, discover why this humble bean remains one of America’s most important culinary treasures.

Share your story: Were you in the military? Do you have a family secret for the perfect bean soup? Let us know in the comments!

Below are the recipes and products we featured in the video

Bean Soup with Salt Pork (Navy Version)

Soak 5 gallons of beans in fresh water and 80 pounds of salt pork in fresh or salt water overnight. Put the beans in a pot and let them come to a boil, then add 15 pounds of the pork. Continue boiling until the pork is tender, then remove. In a separate copper pot, boil and cook the rest of the pork until tender. When the bean soup is done, season with pepper. Cut up 6 pounds of stale bread, brown it in a pan in the oven, and add it to the soup, stirring it in.

(NOTE: One gallon of the stock from the copper pot in which pork is boiled may be added to the soup.)

Not cooking for 100?

• 1 pound Navy beans, soak overnight
• ½ -pound ham or ham bone with meat
• 3 quarts water
• 1 cup potatoes, prepared, mashed
• 3 medium onions, chopped
• 2 cloves garlic, chopped
• 1 bunch celery, chopped
• 1 ¼ cup parsley, chopped

Soak beans overnight and rinse. Place in a large stock pot with ham/ham bone or bacon ends. Add 3 quarts of water. Bring to a boil, then simmer for 2 hours. Stir in mashed potatoes, onions, celery, garlic, and parsley. Simmer another 1 to 2 hours. Remove meat and bone. Dice the meat and return the meat to the soup. Stir and serve. Serves around 12.

The Famous Senate Restaurant Bean Soup Recipe

• 2 pounds dried navy beans
• 4 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 the 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 the meat and return it to the soup. Lightly brown the onion in butter. Add to the soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Bean Soup Recipe (for 5 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
• 4 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.

Traditional Navy Bean Soup

This recipe follows the traditional way of cooking ham with beans. Since ham is a traditional Easter dinner, Navy Bean Soup became a staple in the following days, using leftover bone and ham.

• 1-pound dried Navy beans
• 4 cups hot water
• 1 medium yellow onion
• 1 large carrot
• 1 stalk celery
• 2 cloves garlic
• 8 ounces thick-cut cooked ham
• 2 tablespoons olive oil
• 2 bay leaves
• 2 teaspoons freshly ground black pepper
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 smoked ham hock (optional)
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter

1. Rinse 1-pound dried Navy beans and remove and discard split, broken, or discolored beans.
2. Place the beans and 4 cups of hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from the heat. Cover and let soak for 1 hour.
3. Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup). Finely chop 2 garlic cloves. Dice 8 ounces of thick-cut cooked ham (1 cup).
4. When the beans are done soaking, pour them through a colander to drain. Wipe the pot clean.
5. Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and begin to soften, about 3 minutes. Add the ham, garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until fragrant, about 1 minute.
6. Add the beans and stir to combine. If desired, nestle 1 smoked ham hock into the bean mixture. Add 6 cups of low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, 1 hour 30 minutes to 1 hour 45 minutes.
7. Remove the ham hock. Add 2 tablespoons of unsalted butter and stir until melted. Taste and season with more kosher salt as needed.

References and Disclosures

All recipes are from the Content Creator’s kitchen.

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