- Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water and drain.
- In soup pot, sauté onion in olive oil and butter for 3 minutes, add thyme and cook 1 more minute. Add carrots and celery and cook 2 more minutes. Add drained beans, chicken broth and enough fresh water to cover beans by 1½ inch and bring to boil. Reduce heat to a simmer and cook for 45 minutes to one hour, or until beans are tender. Add ham cubes, salt and pepper and continue cooking until ham is warm.
- 1 cup dried Paris Bistro soup blend
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 small onion, chopped
- ½ tsp. dried thyme
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cups chicken broth
- ¼ lb. smoked ham, cut in cubes
- salt and pepper to taste