White Bean & Ham Soup

• 4 cups Dry White Navy/northern Beans (these Should Be Soaked At Least 6 Hours To Overnight In Enough Water To Cover Them Completely)
• 10 cups Chicken Stock
• 4 sprigs Fresh Thyme
• 2 leaves Bay
• 2 cups 1/4" Diced Carrots
• 2 cups 1/4" Diced Celery
• 1 whole Large Yellow Onion, Diced
• 3 cups Diced Ham - If Using Ham With A Rind/skin Around It, Trim It Off For Use In The Initial Cooking Stage Of The Beans
• 1 pinch Smoked Paprika - About 1/4 Teaspoon
• 1 pinch Red Chili Flakes - About 1/4 Teaspoon
• 2 dashes Salt and Fresh Ground Black Pepper, To Taste

1. - Rinse and drain thoroughly the beans that you soaked prior to making this soup. Remember, the beans need to soak at least 6 hours - overnight is preferable. Put beans, chicken stock, thyme and bay leaves in a large stockpot with a lid. Simmer for 30 - 45 minutes until beans start to get a bit tender.
2. - At this point, add your diced aromatics (celery, onion, carrots) and the rind of your ham, if you are using any. Simmer the soup for another 30-45 minutes until the beans are tender. Pull out thyme stems (the small leaves should have fallen off by now), bay leaves, and ham rind. Stir in paprika, red chili flakes, salt and pepper - tasting as you go.
3. - Simmer soup on low for another 45-minutes to an hour, stirring periodically and checking for doneness. You can stop the soup at any time when it reaches desired consistency - some folks like their soup a little thinner than others. You can serve this immediately or allow it to cool, store it and eat later.

white navynorthern beans, chicken, thyme, carrots, celery, yellow onion, ham if using ham, paprika, red chili flakes, salt

Taken from tastykitchen.com/recipes/soups/white-bean-ham-soup/ (may not work)