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
Cuisine: American
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 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)

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.

It’s filled with beans, celery, carrots, and ham that makes it very flavorful!

Senate bean soup makes a wonderful meal any time of year.

Large white bowl of navy bean soup. There is a small white bowl sitting on a white round plate in the background. Items are on a light gray surface.

A college friend had relatives living in Pensacola and we would visit them on weekends sometimes and during our spring breaks. We used to go to McGuire’s Irish Pub every time we were in Pensacola. Talk about 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.

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.

Ingredients For McGuire’s Senate Bean Soup

Dry navy beans
Cold water
Bay leaf
Whole cloves
Ham bone
Stalks of celery
Carrots
Onion
Garlic
Salt
Fresh ground black pepper
Fresh chopped parsley (optional)

Helpful Tools For Making This Hearty Soup

Large pot
Large bowl
Strainer
Cutting board
Large kitchen knife
Cheese cloth
Kitchen twine
Immersion blender or potato masher

Fun Facts

McGuire’s serves the same 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.

Senate Bean Soup is so iconic that it has its own recipe page on the Senate website.

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

How To Make Senate Bean Soup

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

Rinse the navy beans, discarding any dark-colored beans and place in a large bowl.

Add enough water to cover the beans and let the beans soak overnight, covered or at least 8 hours.

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.

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).

Pro Tip

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.

Substitutions

Ham bone: corned beef, Kosher smoked ham, sausage or ham hocks.

White onion: chopped red onions.

Frequently Asked Questions

What Can I Serve With This Great Soup?

Fresh bread is always great. McGuire’s onion-rye bread is wonderful with a caesar salad If you serve the us senate soup as an appetizer. A couple of delicious main dishes are a filet mignon cut steak or pork chops.

What Is The Story Behind The Senate Navy Bean Soup?

Bean soup has been a required and beloved menu tradition in U.S. Senate restaurants for more than a century. One story is that Senator Fred Thomas Dubois of Idaho was responsible for the resolution that required the soup to be on the menu every day.

Should You Cover Bean Soup When Cooking?

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.

How Do You Store Bean Soup?

Store any leftover bean soup in an airtight container in the fridge for up to 5 days.

Can You Freeze Bean Soup?

Bean soup freezes very well! Store in an airtight container and freeze for up to 3 months. When ready to serve, thaw in the refrigerator over night and reheat in the microwave or stovetop.

McGuire’s Irish Pub Senate Bean Soup (Copycat)

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.

Check out other great recipes from Join Me In The Kitchen ~

Yield: 6-8 servings

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

If you're looking for an inexpensive super simple soup to make, this is the recipe!

It's chock filled with beans, celery, carrots, and ham. It makes a wonderful meal any time of year.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 8 hours

Total Time 11 hours 15 minutes

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 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)

Instructions

Rinse the navy beans, discarding any dark-colored beans and place in a large bowl. Add approximately 2 quarts of water, to cover the beans and let the them soak overnight, covered or at least 8 hours.
When ready to make the soup, peel and chop the carrots, onion, and celery.
Mince the garlic cloves.
Drain the beans and place in a large stockpot with the ham bone.
Add the 2 pints of cold water, plus an additional two inches. Bring to a boil.
While you're waiting for the water to come to a boil, make a cheesecloth pouch containing the bay leaf and cloves. To make the pouch, place the bay leaf and cloves in the center of a small square piece of cheesecloth. Bring the four corners together and wrap the kitchen twine around the corners to create a pouch.
When the water is boiling add the pouch, onion, garlic, celery, carrots, salt, and fresh ground pepper.
Cover the pot leaving the lid ajar and lower the heat to a simmer.
Stir occasionally. Cook soup until the beans are tender and the meat is falling off the bone, about 3 hours.
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)
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).

Notes

Helpful Tools

Large pot
Large bowl
Strainer
Cutting board
Large kitchen knife
Cheese cloth
Kitchen twine
Immersion blender or potato masher

Pro Tip

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.

Substitutions

Ham bone: corned beef, Kosher smoked ham, sausage, boneless cooked ham, or ham hocks

White onion: chopped red onions

Eliza

Tuesday 11th of April 2023

Crockpot? I’m assuming no soak method needed ? Cook on low 6-8 hours? Instead of cold water I do veg. Or chicken broth

Laura @ Join me in the Kitchen

Hi Eliza! If you use a crockpot there is no need to soak the beans. Yes, 6-8 hours on low. Either Vegetable broth or chicken broth will can be used instead of cold water. Chicken broth with give the soup a more hearty taste. Thanks for visiting us and I hope you enjoy the soup! Best, Laura

Colleen

Friday 31st of March 2023

Can this be done in a pressure cooker? Would you still need to soak the beans?

Monday 3rd of April 2023

Hi Colleen! Yes, you can make this recipe in a pressure cooker as well as an insta pot. You will not have to soak the beans prior. Just rinse and drain the beans. Have a fabulous day!