Ingredients

The following ingredients have 6 Servings
  • 1 cup dried navy beans ( sorted, rinsed, and drained)
  • 3 quarts water
  • 1 (1/4 to 1/2-pound) thick slice of ham (or ham bone with meat)
  • 2 tablespoon butter
  • 3 medium onions, (finely chopped)
  • 4 stalks celery ((including tops), finely chopped)
  • 3 cloves garlic, (finely chopped)
  • 1 cup mashed potatoes, (prepared)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/4 cup parsley (leaves, fresh, finely chopped)

Instruction

  • Place beans in a large soup pot, cover with cold water, and let sit overnight.  Drain and rinse beans.
  • A quick-soak method: cover dried beans with cold water; bring just to a boil.  Remove from heat; cover and let stand 1 to 2 hours.  Drain and rinse beans.
  • In the same soup pot over medium-high heat, bring the 3 quarts of water to a boil.  Reduce heat to low; add beans and ham bone or ham.  Cover pot and let simmer 1 hour.
  • In a large frying pan over medium-high heat, melt butter.  Add onions, celery, and garlic; saute until vegetables are soft.  Add vegetables and mashed potatoes to the cooked soup and let simmer an additional 1 hour or until beans are thoroughly cooked.
  • Remove ham bone or ham piece.  Cut ham into small pieces, removing bone and fat; return to soup pot.  Add salt and white pepper.
  • Serve in soup bowls and garnish with chopped parsley.
  • Makes 6 servings.