This ham and bean soup recipe is the perfect hearty and healthy winter meal. Serve with homemade bread like my dinner rolls or bacon cheddar biscuits to complete the dish.
Add beans to a large pot and cover with water. Leave out at room temperature overnight Melt butter in a large pot over medium high heat. Add in onions, carrots and celery and saute until tender, 4-5 minutes.
Remove half of the vegetables from the pot and add them to a blender. Puree until smooth and lump free.
Add rinsed beans, water, garlic powder, ham bone, bay leaves, fresh thyme and pureed vegetables to the pot. Bring to a boil then reduce to simmer for 1 hour covered or until the beans are tender.
Add the potatoes and cook for an additional 15-20 minutes or until the potatoes are tender.
Season with salt and pepper to taste and garnish with fresh parsley, if desired.