An old classic, this white bean soup is savory, comforting and so satisfying. It takes only minutes to throw everything in a stock pot or slow cooker to serve later. I keep all ham bones from Holiday dinners just for this sort of dish, but I also love, love, love the extra smoky, fatty ham hocks as well.
I serve a big pot of this for happy hour or just casual gatherings and there is rarely any left. This one is definitely a keeper.
1 lb bag dried white navy beans
Ham bone, smoked hocks or ham
1 medium onion, chopped
2 cups celery, sliced
3 carrots, sliced
2-3 garlic cloves, chopped
1 bay leaf
2 tsp salt
1 Tbs black pepper
Rinse beans and remove any bad ones and dirt. Add beans and all other ingredients to a medium-large stock pot and add enough water to cover by an inch or two. Bring to a boil, then cover and reduce heat, simmering for an hour or two until beans are tender. Stir occasionally and add more water if needed.
Remove any ham bones and chop ham into bite size pieces. Salt and pepper to taste, then serve with warm cornbread. Amazing!