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:
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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:
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Drain and rinse the beans after soaking.
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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:
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Add the diced ham, onion, carrots, celery, garlic, thyme, and bay leaf to the pot.
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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:
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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:
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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.
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Taste and adjust the seasoning with more salt and pepper if needed.
Serve:
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Ladle the soup into bowls and garnish with chopped fresh parsley.
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Serve hot, ideally with crusty bread for dipping.
