Home » McGuire’s Irish Pub Senate Bean Soup Recipe (Copycat)

McGuire’s Irish Pub Senate Bean Soup Recipe (Copycat)

Name: McGuire's Irish Pub Senate Bean Soup Recipe - Copycat
Prep time: 15 min
Cook time: 3 h
Total time: 11 h 15 min
Yield: 6
Ingredients: 1 pound dry navy beans; 4 pints water; 1 bay leaf; 3 whole cloves; Large ham bone with bits of meat on it; 2 stalks of celery with leaves – chopped; 2 large carrots – peeled and chopped; 1 small white onion – chopped (approximately 1/2 cup); 2 cloves of garlic – minced (2 teaspoons); 1 teaspoon salt; 16 turns of freshly ground black pepper; Fresh chopped parsley (optional)

Laura

October 14, 2025

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Small white round bowl with bean soup in it. Bowl is on a white round plate. There is a silver spoon resting on the plate. There is a large white round bowl with bean soup in it in the background. Bowls are on a light gray surface.

Jump to Recipe

If you’re looking for an inexpensive super simple soup to make, this McGuire’s Irish Pub Senate Bean Soup (copycat) is the recipe!

Dry Bean Soak Time: 8 hours or overnight
Prep Time: 15 minutes
Cooking Time: 3 hours
Total Time: 11 hours and 15 minutes
Servings: 6 to 8
Prep Level: Beginner +

Why We Love Senate Bean Soup

Rich flavor – The combination of tender beans, smoked ham, and fresh vegetables in a flavorful broth warms the soul with every spoonful.
Hearty and filling – Senate Bean Soup is the ultimate comfort food that is a complete meal.
Simple – This hearty bean soup is easy to prepare for all skill levels.

A college friend had relatives living in Pensacola that we would visit on weekends and during our spring breaks. We would go to McGuire’s Irish Pub every time we were there. It’s such an awesome fun place and the food is fantastic!

I’ve had their Senate soup many times. It’s delicious and so inexpensive! I hope you enjoy this copycat recipe as much as I do! It’s filled with tender beans, celery, carrots, and ham that makes it very flavorful! Senate bean soup makes a wonderful meal any time of year.

Veggies and Spices For Senate Bean Soup

There are two stalks of celery, one white onion, 2 cloves of garlic, 2 peeled carrots, a small stainless steel ramekin with salt in it, a rectangular piece of white cheese cloth with a bay leaf and 3 cloves on it, and a wooden pepper grinder. All items are on a light gray surface.

Ingredient Notes

Dry beans: Navy beans and great northern beans are the most popular used for this famous soup. You can use canned beans instead of dried beans. Four cans (15 ounces per) is equivalent to 1 pound of dry beans. Drain and rinse canned beans before adding to the soup.
Hambone: Corned beef, Kosher-like smoked ham (salt cured goose or duck breasts), sausage, cooked chopped ham, ham hocks, or even a large smoked turkey leg can be used. A ham hock adds incredible flavor to ham soup, but you can use a meaty ham bone or small pieces of leftover ham.

Fun Fact

McGuire’s serves the same hearty soup recipe today that was served in the senate cafeteria for 18¢ in 1977 and still sells this wonderful homemade soup at this price since 1977.

There is over one million signed dollar bills hanging from the ceilings and walls of McGuire’s Irish Pub.

Small white round bowl with bean soup in it. Bowl is on a white plate.

The Story of Senate Bean Soup

The origins of Senate Bean Soup trace back to the early 20th century, with its roots firmly planted in the tradition of hearty bean soups enjoyed by many cultures.

One legend is that the soup’s inception was sparked by the request of Senator Fred Dubois of Idaho, who upon discovering that his favorite dish wasn’t on the menu, created a resolution that it be available every day in the Senate dining room. And thus, Senate Navy Bean Soup was born.

Senate Bean Soup is so iconic that it has a recipe page on the United States Senate website.

Step-by-Step Instructions

Beige strainer with white beans in it. The strainer is on a white and black terrazzo surface.

Rinse the navy beans, discard any dark-colored beans, and place them in a big pot. Add enough water to cover the beans and let the beans soak covered for at least 8 hours.
For best results, an overnight soak will ensure the beans will cook up tender.

Large pot with white beans and a ham bone in it. The lid to the pot is leaning on the side of the pot. There is a cheesecloth pouch in front of the pan. Items are on a light gray surface.

The next day or 8 hours later, drain the beans and place in a large stockpot with the ham bone.
Add cold water and bring to a boil over high heat.

Large rectangular wooden cutting board with a pile of chopped celery, a pile of chopped white onion, a pile of chopped carrots, a small pile of chopped garlic, a small stainless steel ramekin with salt in it, a cheesecloth pouch, and a wooden pepper grinder on it. Cutting board is on a light gray surface.

Peel and chop the carrots, onion, and celery. Mince the garlic cloves.
Make a cheesecloth pouch containing the bay leaf and cloves. Add the pouch, onion, garlic, celery, carrots, salt, and fresh ground pepper.
Cover the pot and lower the heat to a simmer. Cook until the beans are tender and the meat is falling off the bone, approximately 3 hours.

Large pot with navy bean soup in it. There is a stainless steel immersion blender standing in the soup. The pot is on a light gray surface.

Remove the cheesecloth pouch and the ham bone.
If you like a creamier soup, use an immersion blender or potato masher and blend to your desired consistency (See Pro Tip).

Large pot with chopped carrots, chopped celery, chopped onions, white beans, pieces of ham in a creamy sauce. Pot is on a light gray surface.

Cut the meat into smaller pieces and add it back to the soup.
Add chopped fresh parsley to the top of each single serving (optional).

Laura Belle’s Tips

If using an immersion blender – lower it down into the soup and gently squeeze the trigger. Pulse or hold to get the desired consistency. Move it around in the bowl or pot to ensure you hit everything but not hitting the bottom of the pot. Just be sure to keep the head of the blender immersed in the hot soup when blending.
To cover or not to cover – Beans simmered in a pot with the lid on but slightly ajar will end up much creamier, tender, and some beans tend to fall apart. This technique is what I do for soup recipes.
If you simmer beans in an uncovered pot, they will end up firmer and more intact which is great for salads or pasta dishes.

Storage

Store any leftover bean soup in an airtight container in the fridge for up to 5 days. To freeze: Allow the soup to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating in the microwave or stovetop.

What to Serve with Bean Soup

Pair this hearty soup with:

Main course – Beef Pinwheels Stuffed With Provolone And Spinach or Smothered Pork Chops from South Your Mouth
McGuire’s onion-rye bread
Caesar salad – A fresh, light side
Roasted Sweet Potato Salad

Small white bowl with bean soup in it. There is chopped parsley on the soup with a spoon in it. There is a white round plate with a wedge of corn bread in the background. Dishes are on a white cloth with green shamrocks on it. The cloth is on a white marble surface.

More Copycat Must Try Dishes!

Yield: 6 to 8