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1
Put the beans in a large bowl and cover with about 3 times their volume of cold water.
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2
Soak overnight in a cool place.
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3
Drain the beans and transfer to a large pot or Dutch oven.
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4
Add 10 cups water and the ham.
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5
Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes.
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6
Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat.
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7
Return the meat to the pot.
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8
Meanwhile, cover the potato with water in a saucepan and season with salt.
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9
Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes.
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10
Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth.
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11
Add the mashed potato to the bean soup and stir until combined.
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12
Melt the butter in a large skillet over medium heat.
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13
Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes.
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14
Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick.
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15
Season with salt and pepper.
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16
Photograph by Yunhee Kim
