Slow-Cooker U.S. Senate Navy Bean Soup

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 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.