|1 pound(s) dry great northern beans|
|1 cup(s) carrot(s), chopped|
|1/2 cup(s) onion(s), chopped|
|2 leaf/leaves bay leaf|
|2 tsp thyme, fresh, 2-3 sprigs|
|1 tsp dry mustard|
|1/2 serving(s) Chipotle Chili Powder, tsp|
|2 clove(s) garlic clove(s), pressed (medium)|
|1/2 cup(s) celery, chopped|
|1/4 serving(s) smoked paprika, tsp|
|1/2 pound(s) uncanned chopped ham|
|2 tsp table salt|
Rinse, sort then soak beans in cold water overnight or according to package directions. Drain.
In a large pot, combine all ingredients, then add water to cover by 2 inches. Simmer over med-low heat for 1.5-2 hours or until beans reach desired texture.
DEVOUR. Victoria told me this was the only soup she has ever liked!
I didn't have any celery on hand, so since I was serving it with roasted broccoli, I trimmed the stems and cut them into half-circle discs and tossed them in instead.