While going through this global pandemic, most people are looking for simple meals that they can use a small number of ingredients out of their pantry and throw it together quickly. However, it needs to be flavorful and filling. This soup meets both those needs. 

 

Yield 8 servings

 

2 cups dry white beans, Flageolet, Great Northern, or Cannellini 

1 hambone or 4 cups of ham in small cubes or a combination of both

9 cups chicken stock

2 tsp olive oil 

1 onion, chopped

1 cup celery, chopped

2 cups carrots, chopped

3 cloves garlic, finely chopped

1 Tbsp fresh thyme, or 1 tsp dry thyme

¼ cup parsley, chopped

Salt and pepper 

 

Rinse beans in a colander and transfer them to a stockpot. Fill the pot with water so that it is at least two inches over the top of the beans. Cover the pot and let it sit overnight.

 

The next day pour the water out of the stockpot and refill it with more water. Simmer the beans on low for one hour. Pour the water out of the pot and remove the beans and set them aside. 

 

In the stockpot, heat the olive oil on medium-high heat. Add the onions and sauté until they start to turn light brown on the edges. Add the carrots and celery, sautéing for three more minutes, and then add the garlic, thyme, and parsley. Continue cooking for one minute. 

 

Next, add the broth and the hambone or ham to the vegetables. Simmer for 2½-3 hours. The meat from the hambone should be falling off the bone, and the ham pieces very tender. Add the beans. Season the soup with salt and pepper to taste. If the soup is too thick, you can add some additional broth or water.  

 

Ladle the soup into bowls and serve with cornbread or other bread of your choice. Dipping warm bread into the soup is the best part!

 

Just Salt it, and enjoy!