Recipe: Senate Bean Soup

This hearty soup is full of Michigan navy beans, onions, and celery.

Red and white cranberry beans


  • 1 pound or 2 cups dry Michigan Navy beans
  • 1-1/2 pound ham hocks or 1 meaty ham bone
  • 1 cup chopped onion
  • 2 minced garlic cloves
  • 1 cup chopped celery
  • 2/3 cup mashed potato flakes or 1-1/2 cups mashed potatoes
  • 1/4 cup chopped fresh parsley
  • 1-1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon each: nutmeg
  • oregano
  • basil
  • 1 bay leaf


Wash and sort beans. In a large kettle, cover beans with 6-8 cups hot hater. Bring to a boil; boil 2 minutes.

Remove from heat, cover, and let stand 1 hour.

Add another 2 quarts of cold water and ham bone. Bring to a boil; simmer 1-1/2 hours.

Stir in remaining ingredients. Simmer 20-30 minutes or until beans are tender.

Remove ham bone, trim off meat, return to soup.

Makes about 3 quarts.

(Slow cooker version: simmer all ingredients in the slow cooker for about 6 hours.)

Recipe provided courtesy of the Michigan Bean Commission