1-First, soak the dried beans. Take 2 cups dry Great Northern or Navy beans and place them in cold water for 8-10 hours or overnight. Drain and rinse them, discarding any broken or discolored ones. While the beans soak, chop your vegetables: 2 cups chopped celery, 2 cups chopped carrots, 1 large finely chopped onion, and 3 cloves finely minced garlic.

2-Heat and Sauté the Vegetables: Next, heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the chopped celery, carrots, onion, and garlic. Sauté until they turn tender, which takes about 5-7 minutes. This builds a flavorful base for your ham and bean soup.

3-Then, add the liquids and meats. Pour in 8-9 cups chicken stock or broth, along with 1 ham bone and 4 cups cubed leftover ham. Stir in the soaked beans, 1/4 cup fresh parsley (or 1 tablespoon dried parsley), 4 sprigs fresh thyme (or 2 teaspoons dried thyme), and 1/2 teaspoon freshly ground black pepper.

4-Simmer and Finish: Bring the mixture to a boil, then lower the heat and cover. Simmer for 2-3 hours until the beans are tender. Before serving, chop any large pieces of ham. For a thicker soup, remove about 1 cup of the mixture, puree it, and stir it back in.