1 pound dried great northern beans
4 cups water
two 14 and 1/2 ounce cans chicken broth
two 14 and 1/2 ounce cans beef broth
2 sweet onions chopped
1 and 3/4 pounds, russet potatoes, peeled and diced
3 cups chopped carrots
3 bay leaves
2 and 1/2 cups diced ham (about 13 oz.)
When soup is finished place on low heat and in a small pan melt 1/2 cup butter and 2 tablespoons flour and bring to slow boil, add milk and bring to another slow boil. Add to soup and stir till it comes to a slow boil and thickens a bit. Serve with cornbread or french rolls and you'll end up throwing away your spoon and just drink it. It's wonderful!!
It's your choice if you want to soak beans over night or boil for 1/2 hour and let sit covered for 1 hour and go with the recipe. That is my choice. After boiling your beans for an hour, add veggies and simmer for about 2 hours, then add your thickening and continue to slowly simmer untill veggies are tender, then season to taste.
This recipe is the best white soup you have tasted, guaranteed to give you no gas (HONEST!)
Tips from Sharon McDonnell:
Tips for seasonings, I add some tarregon and Mrs. Dash with garlic. When I serve, I sprinkle fresh chopped parsley on top. You can alter to your own taste and pleasure, that's what I love about this soup. I do find that it's better with a thicker texture. I have also gotten the same feedback from a couple of other people who have made this soup.