I altered this recipe that I found to fit with the way that I cook. (I didn't want to use dry beans and ham with the bone in.) The recipe below is listed the way I made it and turned out really yummy!
Ingredients
4 small/medium russet potatoes, peeled and diced
1 tsp. kosher salt
2 cans great northern beans
1/2 pound ham (diced)
1/2 cup milk
2 tablespoons unsalted butter
1 large onion, diced
2 stalk celery, diced
2 cloves garlic, diced
1/4 cup chopped fresh parsley
Freshly ground pepper
Directions
Bring water (maybe 10 cups? I just guessed here) salt, and potatoes to a boil in a large pan over medium-high heat, then add beans, ham and milk and reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes.
Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.
