4 chicken-flavored bouillon cubes

2 1/2 C. finely diced or shredded ham (or meat from smoked turkey leg)

1/2 cup (1 stick) butter

3 ribs celery, chopped

1 medium-size onion, chopped

1 tsp. minced garlic

4 cans (15 ounces each) navy beans, with their liquid

1 tsp. salt

1 tsp. ground black pepper

1 cup instant mashed potato flakes

 

Place the bouillon cubes and ham in a medium-size stockpot, add 6 C. water, and set over medium heat. Bring to a boil, then reduce the heat and simmer, uncovered, to produce a flavorful stock, 30 minutes. Melt the butter in a small skillet over medium heat. Add the celery, onion, and garlic and sauté until lightly browned, 4 to 5 minutes. Scrape the sauteed vegetables into the broth in the stockpot, add the beans, salt, and pepper, and return the soup to a boil. Reduce the heat to low and simmer the soup, uncovered until thick, 20 to 30 minutes. Stir in the potato flakes and let simmer 5 minutes more. Serve hot.