Slow Cooker Senate Bean Soup

February 06,2012
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

Before I was a mom, my career was rooted on top of a hill.  Capitol Hill was the destination of my daily work commute (and what a commute it was--I do *not* miss the DC traffic!).  Never a political animal, instead I loved being in the middle of so much history and history-in-the-making.

One of the most famous recipes from my old office place is Senate Bean Soup.  No one really knows for certain how the recipe developed, but it is served daily on Capitol Hill.  It is the Soup du Jour, every day.

My version can be made with or without bacon, but I do prefer the smokiness of a little bacon, smoked turkey, smoked sausage or ham hock in this soup.  If I close my eyes while eating it, I can almost sense the Capitol Rotunda in the midst.

Slow Cooker Senate Bean Soup

3 - 15 ounce cans Navy beans, drained -OR- 5 cups cooked Navy beans
2 celery ribs, diced
1 medium onion, diced
1 medium russet potato, diced
2 cloves garlic, minced
6 cups water
1 ½ teaspoon kosher salt
½ teaspoon ground pepper
1 teaspoon dried parsley
3 slices bacon, crumbled -OR- ½ cup diced smoked turkey or sausage (optional)
cooked greens (optional)

Place all ingredients in the slow cooker.  Close the lid.

Cook on LOW for 10-12 hours, HIGH 5-6 hours.

Serve with bread and enjoy the hearty goodness!



Serves 6-8.

Life is sweet,
SPC