I first posted my recipes for a vegan version of Senate Bean Soup back in 2012. Well today I am giving the recipe a bit of an update by simplifying a few ingredients and a few new photos as well.
This is one of my all time favorite bean soups! It is ultra creamy and cozy with mashed potato, smoky flavor, simple rustic ingredients and black pepper and parsley on top. I first learned about this soup back in DC when I bought some from Whole Foods. It was rich and creamy and vegan! I knew I had to learn how to make it and also learn the history behind this American-made recipe.
Recipe + video ahead!..
Simple healthy ingredients..
So creamy and velvety..
This was same day serving..
This was next day 'leftovers' serving... (It gets even better the next day because it reduces, thickens and intensifies in flavor.)
Senate Bean Soup Tradition. The tradition dates back to the early 20th century. There are two stories about the origins of the daily bean soup request. The tradition is thanks to either Senator Fred Dubois of Idaho who is famous for his “mashed potato” bean soup version — or another story according to the US Senate website “attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.”
The US Senate website still says that Senate Bean Soup is on the menu at the Senate every day! Wow, that is commitment. I wish they would experiment with my vegan version, seriously it is really tasty!!
Whatever the origins, the first time I tasted a vegan version of this soup, I was hooked!
But wait, what does it taste like??? Smoky, creamy, cozy. Kinda like the best mashed potatoes and gravy combined with the best Tuscan white beans, with beans + toast vibes, all in a soup.
Veganizing it. The original recipe calls for “ham hock” and “butter” but I can easily make this soup a bit healthier by using vegan buttery spread and vegan liquid smoke which successfully imitates a smoky 'ham' flavor. You could also add in some tempeh bacon, which will also have a smoky flavor and add some bonus texture and protein. Or smoky paprika is a great spice for adding smokiness. The main focus of the flavor and texture is on those creamy navy beans and baked potato.
Dive in and eat like a (vegan) Senator!
..OR like Joey from Friends... "Mmmmmmmmmm Bean Souppppp..." (Changed noodle to bean and totally applies.)
via GIPHY
Watch me make it..
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Nutrition. I often crave beans. Maybe it is the healthy dose of iron, B vitamins, protein, fiber or just that cozy, rustic soothing flavor. One way to insert a nice serving of beans in your diet is via bean soup. Each warm bite of this Senate bean soup is accented with velvety potato, parsley, pepper - and a smoky flavor.
This recipe is a favorite for lunch at home because if I microwave the potato I can whip this up in about twenty minutes! And it is so satisfying. Then of course, leftovers at dinnertime. Yesterday I paired the leftovers with a avocado and veggie sandwich and it was a lovely meal.
*this post was updated in Oct 2017
Vegan Senate Bean Soup
Ingredients
Saute:
- 1 tablespoon vegan butter
- 1 ½ cups onion, white or brown
- 2 cloves garlic, chopped (optional)
Add in:
- 2 15oz. cans Navy beans (or another white bean), drained/rinsed
- 1 bay leaf
- 1 large Russet potato, baked + roughly chopped (microwave or oven2 cups vegetable broth)
- 2 cups vegetable broth
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ - ½ teaspoon liquid smoke (depending on how smoky you want it) -- or sub with ¼ teaspoon smoked paprika (paprika will tint the soup color though)
Fold in:
- ½ cup flat-leaf parsley, finely chopped
- Also: Additional water or broth as needed (usually 1-2 cups are needed)
Instructions
- Warm a large soup pot over medium-high heat. Add in the vegan butter, onion and optional garlic. Stir and saute for one to two minutes to brown onions.
- Add in the beans, bay leaf, a handful of the potato, broth, water, liquid smoke or paprika, salt and pepper.
- Bring this mixture to a low boil and simmer for about two minutes.
- Scoop about 3 cups of the soup into a blender container - especially the beans and potato parts. Blend until thick and creamy. Add a splash of water or broth if needed to blend. Pour the blended mixture back into the pot and continue simmering over medium heat.
- If you want a chunkier soup, you can leave things as they are. If you want a more mashed and creamy soup, you can use a fork or potato masher to mash the remaining beans and potato in the pot. Or for a really creamy texture, process even more of the soup in the blender to make creamy and smooth. This is up to you.
- Fold in the chopped parsley and allow the soup to cook down to a thick and creamy texture. Usually simmering a few more minutes on low-medium.
- When desired consistency is reached, serve soup. Garnish with chopped parsley and black pepper.
Eric L says
I have been making this recipe for over a year and just realized I never said *thank you* for such a wonderful soup!
With so few ingredients it seems like it will be too simple to be tasty but it is so full of yummy flavor. My kids are like "oh please" because every time I make it I tell them the history of it 🙂 I copied your notes right into my recipe LOL
For those who have not yet made it . . .it looks just as yummy as the pictures . . .believe the hype!
dfwenigma says
I can't speak for others. But about six years ago I visited Washington DC. I went in the morning and we stayed for lunch. We were on the House side so we went to the cafeteria and they had a house version of this soup. OMG it was so good. I thought I had gone to heaven. Honestly they were a bit on the cheap side as far as the size of the serving but my tummy was happy for the rest of the afternoon. This version is a wonderful vegan version of the senate one. And BOY is it good. I was so bad. I threw in some celery and carrot. I know that makes it other than bean soup but I couldn't help it. The Senate version really is "bare bones". And yes the mashed potatoes are vital.
Kathy Patalsky says
That's awesome! I love that story. I remember I actually wrote the House years ago telling them to try serving my vegan version of the soup for a day. Haha. Maybe someday. And celery and carrot is always welcome to soups - in my opinion. Improv welcome! Thanks for sharing!
Allergylicious says
Kathy your new photos are beautiful! I love this soup....it's so good.
bella says
This is one of the best recipes of all time!!
Shanna says
What is that spread on the toast? i don't see it mentioned
Kathy Patalsky says
Roasted pepper hummus! I actually have a recipe for it although this one was store bought. http://kblog.lunchboxbunch.com/2015/06/roasted-pepper-hummus-sandwich.html
Island Chica says
I can't tell you how many times I've made this recipe since your first post! My family and I love it! Whenever I don't know what to make or don't feel like cooking, this is what I whip out because it's quick, easy and delicious!
Kathy Patalsky says
Yay! That makes me so happy to hear. It is one of my all time faves too. Such simple flavors and always a winner at first taste. 🙂
Heather McClees says
This is such a great recipe! I love how creamy potatoes make soup and this looks perfect for those cooler days coming up soon! 😊 I love the fun little history tid-bit too, so thanks for sharing! 💗
Kathy Patalsky says
Thank you Heather! Hope you can try it bc it is so cozy and easy and delish! 🤗
John Hartil says
So Super! Just what I need as there is a cold chill now in the evenings here.
Kathy Patalsky says
John don’t you mean SOUPer? Haha. Hope you can try this recipe!!
Giulia Lombardo says
soups are my comftort food during cold months and this one I'm going to make soon:P
Kathy Patalsky says
Thanks for the feedback Liz, the updated recipe actually omits the hot sauce in place of smoky paprika, black pepper and garlic. Works well!!!
Julie Cummings says
A thunderstorm warning on TV was enough to convince me I didn't have to wait for Fall to try this recipe. I cut way back on the hot sauce for my little eaters and just added more to my bowl! I'll be making this again when the weather turns cold. Thanks!
Kathy Patalsky says
Perfect! And thank you for the hot sauce feedback. I actually omitted it for the revamped recipe version for 2017! Spicy enough from black pepper and paprika.
Sarah Koszyk says
My mouth is watering! Looks delicious and your photos are incredible, too! I can almost taste the soup. Now I just need to go to the store to buy the goods 🙂 Can't wait!
Kathy Patalsky says
Thank you Sarah! Sorry I missed your comment first time around posting! 💗
Lisa Walker- Holmquist says
I love these recipes! I just wish there was a "print' button to print out all the yummy recipes I see! Unless...I'm missing it somewhere??
Liz Hickam Ardell says
Whoa - I love spice but this was waaay too spicy. I used 1T of Tabasco and 1T of Frank's for the 2T of cayenne pepper hot sauce. I will definitely make again, as after adding soy milk and another can of beans, it lowered the heat to an edible level. Next time I'll just add 1 T of hot sauce. Thanks for the great recipes!
Mike Zim says
Tried this last night and this was delicious! Thanks so much for your great ideas:)
Mpricaa says
I like that the nutrition info is available, but how big is one serving?
Anna says
I made this last night and it was delicious! Except I used 1/2 tb of cayenne powder and it was way too spicy!
Kathy Patalsky says
Hi, it is actually not the powder .. as it says "hot sauce" .. using 2T powder would be insanely hot. I used a basic cayenne pepper hot sauce. Hope that help you for next time!
Heather Poire says
I love the way the photos potray the soup, it looks so comforting and I love the cracked pepper on top!
Claire says
This sounds delicious. Senate Bean Soup is famous... I'll want to try it this way, as I've never had it the other way!
Kristie Killen says
I need it to cool down so I can make this soup! Potatoes + beans together=LOVE
VeggieGrettie says
This looks like such a great "chowder" kind of soup...yum!
Kay Wilson says
This looks yummy but I never use Canned anything, so guess i need to just cook regular navy beans. Then use your info
Ebdclark says
OMG! This is delicious and hearty and delicious. Did I already say that? Well, it bears repeating. Thank you for this delicious (again?) recipe! Another home run from you.
GlutenFreeHappyTummy says
that looks so delicious -- rich and hearty! thanks for sharing~
Angel (Angelic Monkey) says
This looks great. I really like navy beans too! Recently I also saw something called 'pink beans' in the grocery store. Have you ever made anything with pink beans?