Crock Pot Senate Bean Soup

This Crock Pot Senate Bean Soup is a hearty and smoky recipe, which uses dried navy beans and ham hocks. It’s the ultimate comfort food recipe, ready in about 6 hours and 15 minutes.

Crock Pot Senate Bean Soup Ingredients

• 1 pound dried navy beans or small white beans, rinsed
• 5 garlic cloves, smashed and chopped
• 3 medium carrots, peeled and sliced
• 2 medium ham hocks (about 1½ pounds total)
• 1 small red or yellow onion, finely chopped
• 1 medium russet potato, peeled and quartered
• 1 tablespoon butter
• 1 tablespoon kosher salt (such as Diamond Crystal)
• 1½ teaspoons smoked paprika
• 1 teaspoon dried thyme
• Black pepper, to taste
• 1 tablespoon cider vinegar

How To Make Crock Pot Senate Bean Soup

1. Add ingredients to slow cooker: In a 6- to 8-quart slow cooker, combine the beans, garlic, carrots, ham hocks, onion, potato, butter, salt, smoked paprika, and thyme.
2. Add water and season: Pour in 8 cups of water and add several generous grinds of black pepper.
3. Cook until tender: Cover and cook on high for about 6 hours, or until beans are very tender and creamy. Older beans may take slightly longer.
4. Mash and stir: Remove the ham hocks and set aside to cool. Use a fork to mash the potatoes against the side of the slow cooker, then stir to help thicken the soup by breaking down some of the beans.
5. Add meat and finish: Stir in the cider vinegar. Shred the ham hock meat, discard the bones, and return the meat to the soup. Adjust seasoning with more salt or pepper as needed.

Recipe Tips

• Do I need to soak the beans first?
  No soaking is necessary when cooking on high in the crock pot for 6+ hours.
• How to make it vegetarian:
  Skip the ham hocks and use vegetable stock, then add smoked paprika or liquid smoke for depth.
• How to thicken the soup naturally:
  Mashing the potatoes and a portion of the beans creates a creamy, thick texture without any cream.
• Can I use a ham bone or leftover ham?
  Yes, substitute with a meaty ham bone or cubed ham, adjusting salt as needed.
• What if my beans aren’t soft enough?
  Continue cooking on high and ensure the mixture reaches a full simmer to soften fully.

What To Serve With Senate Bean Soup

This filling soup goes great with simple, homey sides such as:

• Buttermilk cornbread
• Warm dinner rolls or crusty bread
• A side of sautéed greens
• Classic coleslaw
• A sharp cheddar cheese plate

How To Store Senate Bean Soup

Refrigerate:
Store in an airtight container in the fridge for up to 4 days.

Freeze:
Freeze in individual portions for up to 3 months. Thaw overnight and reheat gently.

Senate Bean Soup Nutrition Facts

• Calories: 895 kcal
• Fat: 27g
• Saturated Fat: 9g
• Carbohydrates: 90g
• Fiber: 21g
• Sugars: 9g
• Protein: 77g
• Sodium: 1892mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use canned beans instead of dried?
Dried beans are recommended for texture, but if using canned, reduce cook time and water accordingly.

Why use cider vinegar at the end?
It brightens the flavor and balances the richness of the ham.

Can I cook this on low instead of high?
Yes, cook on low for 8-10 hours, but make sure the beans simmer at some point to be safe to eat.

What kind of ham hocks should I buy?
Look for meaty, smoked ham hocks in the refrigerated or frozen meat section.

Try More Recipes:

• Crock Pot Seafood Chowder
• Crock Pot Santa Fe Soup
• Crock Pot Ravioli Soup

Crock Pot Senate Bean Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

895

kcal

A rich and smoky slow cooker soup made with navy beans, ham hocks, and vegetables—classic comfort in every bowl.

Ingredients

• 1 pound dried navy beans or small white beans, rinsed
  

• 5 garlic cloves, smashed and chopped
  

• 3 medium carrots, peeled and sliced
  

• 2 medium ham hocks (about 1½ pounds total)
  

• 1 small red or yellow onion, finely chopped
  

• 1 medium russet potato, peeled and quartered
  

• 1 tablespoon butter
  

• 1 tablespoon kosher salt (such as Diamond Crystal)
  

• 1½ teaspoons smoked paprika
  

• 1 teaspoon dried thyme
  

• Black pepper, to taste
  

• 1 tablespoon cider vinegar

Directions

• Combine beans, garlic, carrots, ham hocks, onion, potato, butter, salt, paprika, and thyme in a slow cooker.
  
• Add 8 cups water and generous black pepper. Cook on high for about 6 hours until beans are soft.
  
• Remove ham hocks. Mash potatoes and stir the soup to thicken.
  
• Add vinegar. Shred ham hock meat, discard bones, and return meat to soup. Adjust seasoning and serve.