U.S. Senate Navy Bean Soup

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Serves 6

Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: This simple ham and bean soup is a long-standing tradition on the U.S. Senate lunch menu, but it doesn’t always live up to its reputation. Often the beans are tough or overcooked, the ham flavor is weak, and the broth is thin. We wondered if we could add more heft to this humble soup. To give the soup more robust ham flavor, we found that a combination of ham hock and ham steak was ideal for both a nice smoky flavor and lots of meaty bites of ham. To keep the soup’s saltiness under control, we rinsed the ham hock before cooking and replaced some of the chicken broth with water. We added dried navy beans straight to the slow cooker, where the gentle simmering heat helped them cook through evenly. By the time the ham hock was tender, the beans were perfectly cooked. Carrots made our soup even heartier, and onions and garlic deepened its flavor. A splash of red wine vinegar added just before serving helped to balance the rich, meaty soup with a little acidity. See the sidebar that follows the recipe.

2	cups chopped onions
2	tablespoons minced garlic
1	tablespoon vegetable oil
½	teaspoon dried thyme
1	pound (2½ cups) dried navy beans, picked over and rinsed
7	cups chicken broth
2	cups water
8	ounces ham steak, chopped
3	carrots, peeled and sliced ½ inch thick
1	smoked ham hock, rinsed
1	teaspoon red wine vinegar
	Salt and pepper

1. Microwave onions, garlic, oil, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in beans, broth, water, ham steak, carrots, and ham hock. Cover and cook until beans are tender, 9 to 10 hours on low or 6 to 7 hours on high.

2. Transfer ham hock to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. Stir shredded meat into soup and let sit until heated through, about 5 minutes. Stir in vinegar and season with salt, pepper, and extra vinegar to taste. Serve.