White Bean & Ham Soup

1. 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. 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. 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.

No additional tips available.