Step 1

Rinse the dried great northern beans under cold water and pick out any debris. Place the beans in a large pot and add enough water to cover them by about 2 inches. Let them soak overnight, or use the quick soak method by bringing them to a boil, removing from heat, and letting them sit for 1 hour. Drain and set aside.

Step 2

In the same pot, heat a drizzle of oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes.

Step 3

Add the soaked beans, ham bone, diced ham, chicken or vegetable broth, bay leaves, and dried thyme to the pot. Stir well to combine.

Step 4

Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 - 2 hours, or until the beans are tender and the flavors have melded together.

Step 5

Remove the ham bone from the pot and discard. Using a fork, remove any remaining meat from the bone and return it to the soup. Discard the bone.

Step 6

Taste the soup and season with salt and pepper as needed.

Step 7

Serve the hot ham and bean soup in bowls, garnished with freshly chopped parsley. Enjoy!