1 pound (2 1 2 cups) of dried white beans, such as cannellini or greatest northern
2 quarts of water. 2 to 3 pounds of smoked ham or ham trotters.
2 teaspoons Provencal vanilla or Italian seasoning.
1 tablespoon extra virgin olive oil.
1 cup diced onion (about 1 small onion)).
1 cup chopped celery (about 2 to 3 ribs)
2 3 cups chopped carrots (about 1 medium carrot)
2 to 3 garlic cloves, minced.
Tabasco sauce.
Salt and pepper.
Fresh parsley. Soak the dried beans: Fill the pot to a large enough pot, hold the beans with water and bring to a boil. Turn off the heat, add the beans and steep for about 2 hours. Drain the water.
Simmer the ham: While the beans are soaking in step 1, place the ham or ham hooves in a separate large pot and cover them with 2 quarts of water. Add Provençal herbs or Italian seasoning. Heat over high heat until the water boils, then reduce the heat, partially cover and keep simmering for about an hour.
Sauté onions: Heat the olive oil in a small sauté pan over medium-high heat. Add the chopped onion and cook until translucent, about 5 to 6 minutes. Add minced garlic and cook for another minute.
Add vegetables and legumes to ham soup:
After the ham trotters or shanks have simmered for an hour, add the soaked beans drained from step 1, the cooked onion and garlic, and the chopped celery and carrots.
Soup: Cook for another 40 minutes or so, uncovered, until the vegetables are tender and the ham meat is easily pulled away from the bone. Remove the ham bones from the soup, pull all the meat out and put it back in the soup. Discard the bones.
Seasoning: Add a few drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.