Soak dried beans overnight or use canned beans for a quicker version. Don’t skip sautéing the onions, garlic, and celery—it adds depth to the flavor. Taste and season as you go, especially toward the end of cooking. If using a ham bone, let it simmer in the soup to release its full flavor before removing and shredding the meat.
Ingredients
1 pound dried great northern beans or 3 cans (15 oz) white beans, drained and rinsed
1 tablespoon olive oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 ham bone or 2 cups chopped cooked ham
6 cups chicken broth or water
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Directions
If using dried beans, rinse and soak them overnight in water. Drain before using. In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute. Stir in beans, ham bone or chopped ham, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours, or until beans are tender. If using canned beans, reduce simmering time to 30–40 minutes. Remove bay leaf and ham bone, shred any meat from the bone and return it to the pot. Season with salt and pepper to taste before serving.
Add greens like spinach or kale near the end of cooking for added nutrition. A splash of hot sauce or apple cider vinegar gives the dish a little kick. You can also mash some beans with a spoon to thicken the broth naturally.