Ingredients
1 pound dried Great Northern beans or other white beans, rinsed and picked over
8 cups water or use chicken or vegetable broth for more flavor
2 cups cooked ham diced
1 ham bone optional, but adds great flavor if you have it
1 large onion diced
2 carrots peeled and diced
2 celery stalks diced
2 cloves garlic minced
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
Fresh parsley chopped for garnish
Instructions
Soak the Beans:
The night before, place the beans in a large bowl and cover with several inches of cold water to soak overnight. If you’re short on time, use the quick soak method: bring the beans and water to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour.
Prepare the Soup Base:
Drain and rinse the beans after soaking.
In a large pot, add the soaked beans, 8 cups of water or broth, ham bone (if using), and bring to a boil. Reduce heat to a simmer.
Add Vegetables and Seasonings:
Add the diced ham, onion, carrots, celery, garlic, thyme, and bay leaf to the pot.
Season with a little salt and plenty of black pepper. Keep in mind that the ham may already be quite salty, so adjust your seasoning accordingly.
Simmer the Soup:
Cover and simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally, and add more water or broth if the soup becomes too thick for your liking.
Final Adjustments:
Once the beans are tender, remove the ham bone (if used). If there is any meat left on the bone, shred it and add it back to the soup.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve:
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve hot, ideally with crusty bread for dipping.
