Directions

1. Drain soaked beans.
2. In a soup pot, melt butter over medium heat.
3. Cook onion, carrot, and celery until softened, about 6 minutes.
4. Add beans, ham bone, water or broth, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce to a simmer.
6. Cook until beans are tender and creamy, 1 1/2 to 2 hours.
7. Remove ham bone and bay leaf.
8. Chop any ham from the bone and return it to the pot.
9. Mash a cup of beans and stir them back in for a thicker soup.
10. Taste and adjust seasoning before serving.