Can bean soup be frozen?

Bean soup can be frozen for up to three months. Thaw in the refrigerator overnight and warm on the stovetop, or microwave small portions from the freezer, until hot throughout before serving.

Can you overcook bean soup?

Yes—if the beans begin to become mushy and fall apart, the soup may be overcooked. Don't worry though, it will still be delicious.

What else can you add to bean soup?

For additional flavor and color, add carrots, mushrooms, bell pepper, peas, or diced jalapeños, as well as cayenne pepper or bay leaves to the soup while simmering.

Capitol Hill Bean Soup Recipe

Active Time:

20 mins

Soak Time:

8 hrs

Total Time:

10 hrs 25 mins

Servings:

12

Hearty bean soup has been on the menu in the Senate's restaurant every day since at least 1903. You could say it's a rare unanimous mandate. According to one story, the tradition was started by a Congressman from Idaho who contended the soup should always include mashed potatoes, presumably Idaho potatoes. Another story attributes the soup request to a Senator from Minnesota who simply loved the stuff, despite no obvious ingredient connection to his home state.

Senate Bean Soup (the more common name for this dish) is so iconic that it has its own recipe page on the Senate website, one version with spuds and one without. It's easy to see why it's so popular. The soup is inexpensive, easy to prepare, and although it needs to simmer for a couple hours, requires little attention beyond an occasional stir.

Capitol Hill Bean Soup - Southern Living — Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Ingredients for Capital Hill Bean Soup

A few pantry staples, a potato, and a ham hock are all that's needed to create this comforting, hearty soup. To make it, you'll need:

Dried white navy beans: Soaked for at least 8 hours before simmering for a tender consistency. See below for a quick-soak option.
Ham bone or uncured ham hock: Adds a meaty flavor and richness to the soup, with shredded meat added back in after cooking.
Water: The base of the broth—becomes richly flavored with the ham and beans.
Russet potato: Thickens the soup—can be left out if preferred.
Celery, yellow onion, and garlic: Builds flavor in the broth.
Kosher salt and black pepper: Seasons the soup.
Fresh flat-leaf parsley: Adds a pop of color and freshness.

How To Make Capital Hill Bean Soup

If you have the forethought to soak the beans ahead, this soup comes together with just 20 minutes of active time, and about two hours of simmering. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cover beans with water in a Dutch oven; soak 8 hours or overnight. Drain.
Step 2. Add ham bone and water, then cover and bring to a boil. Reduce heat and simmer 1 hour.
Step 3. Rinse, pierce, and wrap potato in a paper towel. Microwave until tender, then peel and mash.
Step 4. Stir potato, celery, onion, garlic, salt, and pepper into pot; simmer until beans are tender, about 1 hour.
Step 5. Remove ham bone; cool and dice meat. Add meat into pot. Top with parsley before serving.

A Quick-Soak Method for Dried Beans

If you don't have time to soak the dried beans for at least 8 hours (or overnight), try this quick-soak method:

Place the beans in a large pot. Fill with water about 2 inches above the beans, and bring to a boil. Cover, remove from heat, and let stand 1 hour. Drain the beans before proceeding with the soup recipe as directed.

Variations for Capital Hill Bean Soup

A soup this simple is just made for variations. Here are a few ideas to get you started:

The type of beans: Navy beans can be substituted with Great Northern beans, cannellini beans, or a bean soup mix.
Skip the potatoes: This recipe can be made with or without potatoes. Mash a few of the beans or add a cornstarch slurry for a thicker texture if desired.
Add other veggies: Mushrooms, carrots, bell peppers, and more can be added for additional color and flavor.
Swap the ham: If you don't have a meaty enough ham bone on hand, ask your butcher or augment with a ham hock or diced leftover ham. If you prefer to use something other than ham, a smoked turkey leg can be used in its place.
Serve with a side: For a hearty meal, serve with a side of cornbread, biscuits, or a light salad.

How To Store and Reheat Leftover Capital Hill Bean Soup

Refrigerate leftover soup in an airtight container for up to four days, or freeze for up to three months. Consider freezing in individual portions for quick thawing. Reheat in the microwave or on the stovetop until hot throughout before serving.

More Hearty Bean Soup Recipes You'll Love

Whether flavored with ham, Italian sausage, or tomatoes, these bean soup recipes will fill you up and warm you through on the coldest of nights:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 lb. dried white navy beans, sorted of debris and rinsed
1 (about 1-lb.) ham bone or uncured ham hock
2 1/2 qts. water
1 large russet potato (about 8 oz.)
3 cups chopped celery (about 6 stalks)
3 cups chopped yellow onion (about 3 medium onions)
1 garlic clove, minced
3 tsp. kosher salt
3/4 tsp. black pepper
1/4 cup chopped fresh flat-leaf parsley

Directions

Soak beans:

Place beans in a Dutch oven; add water to cover, and soak 8 hours or overnight. Drain beans. Return to Dutch oven.
Boil ham bone and beans:

Add ham bone and water. Cover and bring to a boil over high; reduce heat to medium-low, and simmer 1 hour.
Cook potato:

Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato.
Add vegetables and seasoning:

Stir potato, celery, onion, garlic, salt, and pepper into bean mixture; simmer over medium-low until beans are tender, about 1 hour.
Remove meat from bone:

Remove ham bone from Dutch oven, and let stand until cool enough to handle, about 20 minutes. Remove and discard bone and fat; dice meat, and stir into bean mixture. Top each serving with chopped parsley.

Frequently Asked Questions

Can bean soup be frozen?

Bean soup can be frozen for up to three months. Thaw in the refrigerator overnight and warm on the stovetop, or microwave small portions from the freezer, until hot throughout before serving.
Can you overcook bean soup?

Yes—if the beans begin to become mushy and fall apart, the soup may be overcooked. Don't worry though, it will still be delicious.
What else can you add to bean soup?

For additional flavor and color, add carrots, mushrooms, bell pepper, peas, or diced jalapeños, as well as cayenne pepper or bay leaves to the soup while simmering.