2 medium yellow onions, minced
6 ribs celery, finely chopped
3 tbs. butter
6 cups (chicken) stock
3 medium baking potatoes, cubed
2 cups ham, cubed
2 15-ounce cans navy beans, rinsed
1/3 cup fresh parsley, chopped
salt and pepper, to taste
Cook onions and celery in butter until onions are translucent. Add stock, potatoes and ham. Cover and cook until potatoes are tender, about 25 minutes. Add navy beans and parsley, salt and pepper. Cook for another 5-10 minutes.
Note: I cooked this soup up quickly on the stove. But you can also prepare it in the morning, put it into your crockpot or solar cooker and cook for about 4 hours. However, if you’re going to be away longer, this soup just gets better as it cooks. Enjoy!