It’s so simple, so easy to make and yet so incredibly satisfying.
Soak a bag of great northern beans overnight–they seem to hold up better in the soup. The beans and a ham hock are the traditional recipe, but everyone likes to tinker a little. In the bottom of the soup pan, I brown a diced onion, and throw a little thyme in. Add the beans and the smoked ham hock. Add enough to cover, and simmer. You’ll be adding water 4-5 times during the cooking. When the beans are tender (1-2 hours) you’re ready to go. You can smash some of the beans against the side of the pan for a thicker consistency. It’s that simple, and a perfect soup for a change in the season!