1 onion, chopped
a couple of stalks of celery, cleaned & cut into large pieces
1 meaty ham bone
salt & pepper
about 2 T. dried parsley
Pick through the beans to remove any small stones & rinse the beans well. Cover with about 8 cups of water in a large stockpot or dutch oven. Bring to a boil & boil for 2 minutes. Remove from heat & cover the pot with a lid. Let sit for 1 hour.
Drain the water from the beans. Add fresh water to cover the beans by several inches. Add the onion, celery & ham bone. Bring to a boil & then cover & reduce heat to a simmer. Simmer the ham & beans for 5-6 hours. Remove the ham bone from the pot to cool for a bit & then chop the ham. Remove the large pieces of celery.
Meanwhile, smash some of the beans with the back of a spoon to make the soup thick & creamy. Add more water, if necessary, depending on how thick or thin you like your soup. Add the chopped ham back to the pot. Add freshly ground pepper , taste for salt & add if needed. Add the dried parsley & heat through.
This makes a lot of soup!! You may want to cut the recipe in half.
I am sharing with:
Full Plate Thursday