1 (16 ounces) package dry great northern beans, sorted & washed
4 quarts water
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup chopped green bell pepper
2 medium potatoes, peeled, chopped
1 to 2 cups cut-up cooked ham*
4 beef bouillon cubes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper

Place sorted and washed beans in a large pot; cover with the water. Stir in the remaining ingredients. Bring to a full rolling boil over medium-high heat; reduce heat to medium-low, cover and simmer until the beans are tender and liquid has been reduced and slightly thickened, stirring occasionally about 2-2-1/2 hours.

* Left over ham is great in this bean soup, but you could substitute 3 to 4 slices of bacon, if you prefer.

Note: Some cooks say to pre-soak the beans and that’s fine if you want to but I have always cooked my bean soup this way with great results every time.

Delicious cornbread muffins are the perfect companion for this flavorful bean soup.

Emily