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Senate Bean Soup

By Paula Deen


Difficulty: Medium

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1/4 cup (1/2 stick) butter
  • 1 thick slice of leftover spiral not country ham,which is too salty cut into small pieces ham
  • 4 quarts water
  • 2 lbs navy beans
  • 1 medium chopped onion
  • 1/4 cup fresh parsley


Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.