INGREDIENTS
SCALE
- 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.