Cozy up to hearty navy bean soup. Paige painted the bowl a “few” years ago.

As winter struts its stuff across the land, thoughts—and appetites—turn to a hearty soup simmering on the stove. Maybe that’s why January is designated National Soup Month.

This navy bean soup is so good it’s been on the menu at the Capitol Hill Senate Restaurant in Washington D.C. since 1903.

How it got there is a matter of dispute. One legend has it that Senator Fred Thomas Dubois, who was in office from 1901-07 and supervised the restaurant, passed a resolution that this soup be served there every day. The senator from Idaho’s recipe included potatoes.  Hmmm…

Cartoon by T.J. Kozak

Another tale attributes the menu mandate to Minnesota Senator Knute Nelson.

Then there’s the story that Joseph G. Cannon of Illinois, U.S. Speaker of the House from 1903-11, had a hankering for it and simply demanded the daily kettle.

Whatever the history, it’s known that Michigan’s own President Gerald R. Ford loved the soup. Older versions of the recipe specify Michigan navy beans because the state was (and still is) such a big supplier of dry beans. The climate and soil—especially in Michigan’s Thumb and Saginaw Valley—are well suited for cultivating dry beans, and growers produce a range of red, white and black beans that are shipped around the world.

Michigan is second in the nation in overall dry bean production, and second in navy beans. Learn more at the Michigan Bean Commission website.

Here are two soup variations to try, depending on your mood and ingredients on hand.

Whichever you choose, you’ll be warmed and fortified by slurping this satisfying soup. TIP: Make it a day ahead; tastes better the second day.

The Famous Senate Restaurant Bean Soup
This recipe comes form the official U.S. Senate website (click above).

2 lb. dried Michigan navy beans (okay, I added the specification they be Michigan beans)
4 quarts hot water
1-1/2 lb. smoked ham hocks
1 onion, chopped
3-4 celery stalks, chopped
2 tbs. butter
salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into 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 meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Senate Bean Soup ala Great Lakes Gazette
There are a number of interpretations of Senate Bean Soup, and multiple recipes on the www.

My adaptation includes mashed potatoes (good use of leftovers) and carrots. I like to have a package of ham cubes on hand in case the bone/hock doesn’t yield enough meat.

1 lb. (2 cups) dry Michigan navy beans
1 meaty ham bone or 1-1/2 lb. ham hocks
1 cup chopped onion
3 garlic cloves, minced
1 cup celery, sliced or chopped
1 cup carrots, sliced or chopped
1-1/2 cups mashed potatoes or 2/3 cup mashed potato flakes
1/4 cup chopped fresh parsley or dried parsley equivalent
1-1/2 teaspoon salt
1 teaspoon pepper
1 bay leaf
3 quarts water

Wash and sort beans. In a large kettle, place beans and add enough water to cover plus 2 inches. Soak overnight or (quick method) bring to a rolling boil; boil 2 minutes. Remove from heat, cover, and let stand until softened, 1-4 hours. Drain.

Add 3 quarts of cold water, ham bone and bay leaf. Bring to a boil; then simmer 1-1/2 to 2 hours.

Stir in the onion, celery, carrots and potatoes. Simmer 20-30 minutes or until beans are tender. Bruise some of the beans.

Remove bay leaf. Remove ham bone, trim off meat and return to soup.

Add salt and pepper to taste.