Ham and Bean Soup

My friend Lydia (who is an amazing cook) gave me this recipe which includes soaking the beans overnight. I will give you her original recipe, but honestly, I usually shorten the whole process by using canned and rinsed beans. That way, it’s usually ready in about 30 minutes or so. And P.S. half a recipe is enough for most families.

1 lb. dry Great Northern Beans 

1 1/2 lb. cubed ham

2 teaspoon salt

1 teaspoon thyme

4 peppercorns

6 cups water

4 medium potatoes, cubed

3 sliced carrots

1 medium onion, chopped

3 cloves garlic

Sort and wash beans. Cover with water 2″ above beans. Soak overnight and then drain. Combine beans with 6 cups of water and seasonings. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours. Add 2 cups of water and vegetables. (If using canned beans, add them here). Cover and simmer 30 minutes until vegetables are tender. Makes 1 gallon of soup.