1 1/2 cups dried Great Northern beans
2 cups cooked ham, cubed
1 cup ham broth
1/2 cup boned chicken
2 cups chicken broth
1 cup celery stalks with leaves
1 finely chopped carrot
1 medium onion, chopped
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
2 bay leaves
1 1/2 tsp. ham base or Knorr chicken or ham cube
black pepper, to taste

Wash and pick over beans; discard imperfect ones. Soak overnight in 1 quart or more of water. The following day, rinse the beans and combine remaining ingredients in a large Dutch oven or in a slow cooker or Instant Pot.

Add water to cover beans by 2 inches. Bring to a boil. Reduce heat to a simmer and continue cooking on low temperature for 2 hours in a slow cooker or stovetop, or 30 minutes in Instant Pot.

To adjust consistency of soup to your liking, add broth as desired. If you prefer a thicker consistency, puree about a cup of the beans and add them back to the pot.

Refrigerate leftovers. Soup is even better the next day!