BONNIE'S OLD-FASHIONED THICK WHITE BEAN SOUP

BONNIE'S OLD-FASHIONED THICK WHITE BEAN SOUP image

Provided by BonniE !

Time 4h20m

Number Of Ingredients 14

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1 hambone and 2 cups of chopped ham
1 pound of great northern white beans, picked over and rinsed
2 quarts of water
2 large russet potatoes, peeled and diced
2 large onions chopped
2 cups chopped celery
1 cup sliced carrots
1/4 cup chopped bell pepper
1 teaspoon thyme
1 tablespoon minced garlic
3 tablespoons chicken granules
1 cup diced canned or fresh tomatoes
2 tablespoons olive oil to saute vegetables
black pepper to taste

Steps:

1. Cook the beans with water, covered, in a large soup pot until tender. Use any method you wish. I just rinse the beans, place them in a large heavy pot with the ham bone, bring to a boil and simmer on the lowest setting until tender. (Low heat keeps the beans from falling apart) It takes about 4 hours. Do not add any salt until the beans are tender. Salt can make the beans tough.
2. About two hours before the soup is ready, saute the vegetables in the olive oil until tender, adding the garlic the last two minutes. Add the tomatoes, and the sauteed vegetables to the soup. Add the thyme, black pepper, and chicken granules and the chopped ham.
3. Peel the 2 large russet potatoes, diced small, and place in a small sauce pan. Ladle enough liquid from the beans to just cover the potatoes. Bring to a boil and simmer on low until they are done enough to mash. Mash the potatoes by hand until almost smooth, and then dump the mixture in the soup to thicken it. Stir, continue to simmer the soup, covered on very low heat. Adjust seasoning to your taste and serve. Enjoy!