Cheap Eats – Navy Bean Soup

For over a century, the U.S. Senate restaurant has served navy bean soup daily. This tradition reportedly began in the early 1900s when Senator Fred Dubois of Idaho requested it become a permanent menu item. The humble soup uses just white navy beans, ham, and simple vegetables. Yet it became such a beloved staple that it earned its place in congressional lore. The recipe has stayed largely the same through decades of political changes, economic ups and downs, and shifting food trends. It’s a testament to both its satisfying taste and remarkable affordability.

Navy beans are one of the cheapest protein sources you can buy. At roughly a dollar per pound dried, these small white beans can make multiple hearty meals for a family. Fresh produce spoils in days. Meat needs immediate use or freezing. However, dried beans offer incredible value because they last for a long time and pack a significant amount of nutrition. One cup of cooked navy beans provides a considerable amount of protein, fiber, and essential minerals. The cost per serving? Just pennies. Add some inexpensive vegetables, such as onions, carrots, and celery, along with a small ham bone for added flavor. You’ve got maximum nutrition and satisfaction for minimal cost.

The storage power of dried beans makes them perfect for thoughtful meal planning and emergency prep. Store them properly in airtight containers away from light and moisture, and navy beans stay good for years. Some sources say they can last a decade or more. This makes them ideal for budget-conscious families who want to stock up during sales without worrying about spoilage. Canned beans cost much more per serving. Dried beans need only water, time, and basic seasonings to become filling, nutritious meals. When money gets tight or grocery prices spike, having dried beans on hand means you always have access to affordable, high-quality protein.

Navy Bean Soup

Hearty, Filling, Stasty, and with quite the history

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Soak Time 12 hours hrs

Servings: 8 people

Course: Dinner, Lunch, Soup

Cuisine: American

Calories: 331

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb Navy Beans Dried, picked
• 1 lb Ham With Bone
• 2 ea Russet Potatoes Peeled, Diced
• 1 ea Onion Large, Peeled, Diced
• 1 ea Celery Washed, Diced
• 1 ea Carrot Peeled, Diced
• 3 cloves Garlic peeled, minced
• 8 cups Chicken Stock Low Sodium
• 2 tbsp Butter Unsalted
• Salt, Pepper To taste
• 2 ea Bay leaves

Method

 

Soaking

1. Place beans in large bowl and add water to cover by 3"
2. Cover, soak overnight in cool area.
3. After soaking and the beans have softened and began to split, drain well.

Soup

1. In a large dutch oven, over medium heat, melt and foam out the butter
2. Add the mirepoix, and cook until the onions have softened, and turned translucent.
3. Add the rest and bring to a boil, reduce heat to med-low and simmer until beans begin to break down ~90 mints to 2 hours, add water as needed to adjust thickness
4. Taste, season, taste, balance flavor, serve with a vinegar drizzle

Nutrition

Calories: 331kcalCarbohydrates: 24gProtein: 23gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 50mgSodium: 1043mgPotassium: 655mgFiber: 6gSugar: 4gVitamin A: 140IUVitamin C: 2mgCalcium: 55mgIron: 2mg

Notes

One can use leftover ham from, say, a holiday feast; it is good if one uses the bone, and even better if one adds smoked ham hocks.

This has long been a winter’s standby for the lair, usually served with thick slices of fresh bread, slathered in butter.  A slight drizzle of good-quality vinegar will accent the tastes.

Beans are a commodity, and keep very well for extended periods in a pantry under air-tight storage.

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