Ingredients
Scale
- 1 tablespoon butter
- 1 cup ham, diced
- 1/4 cup onion, chopped
- 1/2 stalk celery, chopped
- 1 clove garlic, minced
- 1 medium potato, peeled
- 1/3 cup milk
- 1 1/4 cups Randall Great Northern Beans, drained and rinsed
- 1 quart ham broth (can also sub ham broth base or chicken broth)
- 1/2 teaspoon parsley
- Salt and pepper to taste
Instructions
- In a medium stockpot on medium heat, add the butter, ham, onion, celery, and garlic. Saute until onions are translucent, stirring occasionally.
- Meanwhile, bring a small pot of water to boil. Boil the potato until cooked through, strain from water, and mash with the 1/3 cup milk. Set aside. The mashed potato will bring more texture and thickness to the finished soup.
- Add the mashed potato mixture, Randall Great Northern Beans, ham broth, and parsley to the stockpot. Bring to a simmer over low heat and cook for 20-30 minutes to allow the flavors to develop. Season with salt and pepper to taste. Serve immediately.