White Bean Soup

• 2 cups uncooked white beans
• 2 diced carrots
• 1½ cups diced ham
• ¼ tsp salt
• 1 bay leaf
• 3 to 4 cups vegetable stock
• 1 diced potato
• 1 diced onion
• 1 tsp chopped celery
• ¼ tsp pepper
• ½ tsp ground coriander

1. Cook vegetables in oil for 4 to 5 minutes.
2. Add pepper and stir.
3. Add cooked beans, stock, ham and parsley and bring to a boil.
4. Add salt, coriander and bay leaf.
5. Simmer mixture for 40 to 50 minutes.
6. Remove bay leaf and refrigerate overnight.
7. Before adding beans puree about ¼ of the beans to make a creamier soup.

1. Pour boiling water over beans and let stand for about 2 hours.
2. Drain and add 5 cups of water and bring to a boil,
   then simmer for about 2 hours with lid off.
3. Drain.

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