1 lb. white beans, soaked and drained
2 tbsp. vegetable oil
2 onions, finely chopped
1/4 lb. Virginia ham (1 thick slice), finely chopped
3 cans low-sodium chicken stock
1 qt. water
1 tsp. thyme
Pinch of red pepper

Bring white beans to a boil in water for 2 minutes. Let soak 1 hour. Drain and set aside. Heat oil in large pot. Add onions and chopped ham. Cook over medium heat about 10 minutes, stirring occasionally.

Add beans and remaining ingredients. Bring soup to a boil. Lower the heat and cover the pot with a lid. Simmer 1 1/2 hours.