Bean Soup with Ham & Veggies

Directions

Rinse beans; drain.

In a large saucepan combine the beans and 4 cups water.

Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.

Remove from heat.

Cover and let stand for 1 hour. (Or skip boiling the water and soak the beans overnight in a covered pan.)

Drain and rinse beans.

In the same pan stir together the beans, 4 cups fresh water, celery, carrots, onion, ham, bouillon granules, thyme, bay leaves, and pepper.

Bring to boiling; reduce heat.

Cover and simmer for 1¼ hours or until the beans are teneder.

Discard bay leaves. Using a fork, slightly mash the beans against the side of the saucepan to slightly thicken the soup.