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 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)

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

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 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.

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.

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 beans – Navy beans and great northern beans are the most popular used for this famous soup.

Cold water

Bay leaves

Whole cloves

Hambone – Corned beef, Kosher smoked ham, sausage, cooked chopped ham, ham hocks, or even a large smoked turkey leg can be used.

Stalks of celery

Carrots

Onion – White or red onions

Fresh garlic cloves

Salt

Fresh ground black pepper

Fresh chopped parsley (optional)

Helpful Tools and Equipment

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

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.

How To Make

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).

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.

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.

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’re serving the US Senate soup as a main dish. A couple of delicious main dishes are a filet mignon cut steak or pork chops.

Can you use canned beans to make the soup?

Yes, 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.

Can I make Senate Bean Soup in a slow cooker?

Yes, you can! Simply follow the same instructions, but instead of simmering on the stovetop, transfer the ingredients to a slow cooker and cook on low for 6-8 hours or until the beans are tender.

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.

What if I don’t have a ham hock?

While a ham hock adds incredible flavor to ham soup, you can use a meaty ham bone or small pieces of leftover ham.

How do you store bean soup?

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

Can I freeze leftover Senate Bean Soup?

Absolutely! 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.

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.

Love this recipe?

Then you have to try these delicious recipes!

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 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)

Instructions

Rinse the navy beans, discarding any dark-colored beans and place in a large bowl.
Add approximately 8 cups 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.

Yazmine

Wednesday 28th of August 2024

Can you used canned navy beans instead?

Rae

Wednesday 9th of October 2024

@Laura @ Join me in the Kitchen, how many cans and do you drain and rinse the beans

Laura @ Join me in the Kitchen

Hi Yazmine! Yes, you can use canned navy beans although the soup might not be as flavorful and the texture will be a little different. If you can let all the ingredients simmer overnight or 8 hours, you'll have a wonderful soup! I would love to know if you do make it using canned beans. Cheers, Laura

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

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!

​Why We Love Senate Bean Soup