White Bean Soup

This is a simple soup that I adapted from a few recipes. I make the ham broth by covering a leftover ham bone with 12 cups of water and simmering it for a few hours. I chill it overnight and remove the fat. Feel free to add some of the leftover ham to the soup. I add the salt after the soup is done because the ham broth might be salty enough. Great with some nice crusty bread.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  lb  dried  small white beans, soaked overnight and drained
• 12  cups  ham stock
• 1  cup  chopped onion
• 1  cup  chopped celery
• 2  cups  sliced carrots
• 3  garlic cloves, minced
• 1  large bay leaf
• 1⁄2 teaspoon pepper

Directions

1. Saute the onion, celery and carrots in a small amount of oil for 5 to 10 minutes in a large soup pot.
2. Add garlic and saute for 2 or 3 minutes.
3. Add the soaked, drained beans, ham broth, bay leaf and the pepper.
4. Bring to a boil, reduce to a simmer and cover pot.
5. Simmer gently for 1 to 1 1/2 hours.
6. Add salt to taste.