Butteryum’S Ham And Bean Soup

• FOR THE HAM STOCK:
• 1 Leftover Ham Bone With Some Meat Still On It
• 12 cups Cold Water
• 1 Medium Onion, Roughly Chopped
• 4 cloves Garlic, Smashed
• 1 Tablespoon Dried Parsley
• 2 leaves Bay Leaves
• FOR THE SOUP:
• 1 pound Dried Beans (Quick-Soaked As Directed Below)
• 1 Tablespoon Olive Oil
• 1 Large Onion, Diced
• 4 Carrots, Peeled And Diced
• 8 cups Ham Stock
• 1 leaf Bay Leaf
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Ground Black Pepper
• 2 Tablespoons Dried Parsley, Divided
• 3 cups Leftover Cooked Ham, Diced
• Salt And Pepper, to taste

1. For the ham stock:
2. Start by placing ham bone in a large stock pot and cover with 12 cups of cold water. Add the onions, garlic, parsley and bay leaves. Bring to a boil; reduce heat and simmer for 60-90 minutes until the quick-soaking process for the beans is complete.
3. To quick soak the beans:
4. Rinse 1 pound of beans in cold water and remove any foreign particles such as icky beans, stems, small stones, etc. Place the beans in a pot that's large enough to cover them with about 2 inches of cold water. Bring to a boil, turn off heat, cover the pot, let beans soak for 1 hour. Then drain them and set them aside. The beans should swell and soften a bit, but shouldn't be soft enough to eat yet.
5. For the soup:
6. In a 6-quart or larger soup pot over medium heat, saute the onions and carrots in a tablespoon of olive oil until softened and edges start to caramelize. Add the soaked and drained beans, 8 cups of the ham stock, bay leaf, thyme, pepper, and 1 tablespoon of dried parsley. Bring to a boil, reduce heat to a gentle roll and cook for 1-2 hours, or until the beans are soft and creamy; stirring occasionally.
7. Add ham and remaining dried parsley (1 tablespoon). Cook for a few minutes more until the ham is heated through. Season with salt and pepper. Serve with a big hunk of chewy bread. Heaven!!

ham stock, ham, water, onion, garlic, parsley, bay leaves, beans, olive oil, onion, carrots, ham stock, thyme, ground black pepper, parsley, ham, salt

Taken from tastykitchen.com/recipes/soups/butteryume28099s-ham-and-bean-soup/ (may not work)