(adapted from a recipe in Ladies Home Journal 100 Soup, Stew, and Chili Recipes). Took 4-5 hours to prepare, including quick soak of beans. 1 lb. Great Northern beans (you could probably use any white beans, especially Navy beans) 2 cans chicken broth (I use low salt, low fat) 3 small onions, diced 4 garlic cloves, sliced 2 T. olive oil 4 ribs celery (including leaves), sliced 1/2 - 3/4 lb. Ham, diced 2 T. Pickapeppa sauce (a mildly hot sauce) 1 T. Herbal Unsalt [recipe is here] You can soak beans overnight. If not, then do a quick soak: Cover beans with 2 inches water in saucepan. Bring to boil and boil 2 minutes. Cover and let stand 1 hour. Drain beans in a colander. (Actually, I don't usually drain the beans). Combine beans, 2 can broth, and water to make approximately 2 quarts liquid. Bring to a boil (covered pan). Reduce heat to a simmer. While soup is simmering, cook onions and garlic in oil (until tender). Usually I add the garlic in the last minute. Add celery, ham, seasoning, pickapeppa sauce to beans. Add cooked onion and garlic mixture to beans. Continue to cook beans, a total of 2 - 2.5 hours or until soft.
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