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4 chicken-flavored bouillon cubes<\/p>\n
2 1\/2 C. finely diced or shredded ham (or meat from smoked turkey leg)<\/p>\n
1\/2 cup (1 stick) butter<\/p>\n
3 ribs celery, chopped<\/p>\n
1 medium-size onion, chopped<\/p>\n
1 tsp. minced garlic<\/p>\n
4 cans (15 ounces each) navy beans, with their liquid<\/p>\n
1 tsp. salt<\/p>\n
1 tsp. ground black pepper<\/p>\n
1 cup instant mashed potato flakes<\/p>\n
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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 saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n