What is a simple northern bean soup recipe?

I don't want to add the ham hock and all that. I just want a simple tasty soup. I am going to use the jar of soft beans. Thanks for any help!What is a simple northern bean soup recipe?
1 carrot chopped


1 stalk of celery chopped


1/2 onion chopped


1 bay leaf


2C chicken stock or veggie stalk


1C chopped ham or italian sausage


1T oil





Sate the carrots, celery and onion and then add the stalk, beans and bay leaf. Let simmer for at least a half an hour. Salt and pepper as needed.What is a simple northern bean soup recipe?
'Sorry, but this is the best in the world:





Senate Bean Soup





Image of a Senate bean soup can


Senate Bean Soup





Bean soup is on the menu in the Senate's restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated.





According to one story, the Senate鈥檚 bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho. Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.





The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch. The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion. Both Senate recipes are below.





The Famous Senate Restaurant Bean Soup Recipe





2 pounds dried navy beans





four quarts hot water





1 1/2 pounds smoked ham hocks





1 onion, chopped





2 tablespoons butter





salt and pepper to taste





Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.





Bean Soup Recipe (for five gallons)





3 pounds dried navy beans





2 pounds of ham and a ham bone





1 quart mashed potatoes





5 onions, chopped





2 stalks of celery, chopped





four cloves garlic, chopped





half a bunch of parsley, chopped





Clean the beans, then cook them dry. Add ham, bone and water and bring to a boil. Add potatoes and mix thoroughly. Add chopped vegetables and bring to a boil. Simmer for one hour before serving.









you can do these with dried or canned beans








White Bean 'N' Barley Soup





1 1/2 cups dried Great Northern beans


1 large onion, chopped


2 garlic cloves, minced


1 tablespoon olive or canola oil


4 cups vegetable or chicken broth


4 cups water


3 medium carrots, sliced


2 medium red bell peppers, diced


2 celery ribs, chopped


1/2 cup medium pearl barley


1/2 cup minced fresh parsley, divided


2 bay leaves


1 teaspoon salt


1/2 teaspoon dried thyme


1/2 teaspoon pepper


1 (28 ounce) can diced tomatoes, undrained





Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.


Drain and rinse beans, discarding liquid. In a Dutch oven, saute onion and garlic in oil. Add the broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Add the tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley.





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Vegetable Bean Barley Soup





1 medium onion, chopped


1 garlic clove, minced


1/2 teaspoon dried basil


1/2 teaspoon dill weed


2 tablespoons canola oil


2 (14.5 ounce) cans reduced sodium chicken broth


1 3/4 cups water


1 cup chopped carrots


1/2 cup medium pearl barley


1 (16 ounce) can beans (your choice)


2 small zucchini, sliced


1/2 teaspoon salt


1/4 teaspoon pepper


1 (14.5 ounce) can diced tomatoes, undrained


1 teaspoon cider vinegar





In a large saucepan or Dutch oven, saute the onion, garlic, basil and dill in oil until onion is tender. Add the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.


Add the beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.





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NORTHERN BEAN SOUP





8 c. water


1 lb. dried Great Northern or lima beans, about 2 c.


1 (8 oz.) can tomato sauce


2 1/2 lbs. smoked pork hocks or 2 1/2 lbs. cut up ham


1 c. chopped onion


1 beef bouillon cube


1 tsp. salt


1/2 tsp. pepper


1 clove garlic, crushed


2 c. mashed potatoes


2 med. carrots, cut in pieces


1 c. diced celery





Heat water and beans to boiling in large pot. Add all ingredients. Cook over low heat until tender. Remove pork hock, trim fat and bone from pork. Cut in 1/2 inch pieces; stir back into soup. Simmer until ready to eat. Serve with hot, buttered cornbread.





OR





GREAT NORTHERN BEAN SOUP





1 (1 lb.) Great Northern beans


2 ham hocks


1 whole onion


1 stalk celery, chopped


6 potatoes, cubed


4 carrots, sliced


2 tbsp. oil


1 chopped onion


1 green pepper, chopped


1 (14 1/2 oz.) canned tomatoes, chopped





Cook beans and ham hocks until tender. Salt and pepper to taste (I add a little red pepper). Add whole onion, celery and carrots. Cook about 15 minutes. Saute chopped onion and pepper. Add chopped tomatoes to onion and green pepper. Cook about 5 minutes. Put all together in beans and cook 30 minutes. Take ham off bone and add to the bean soup.





OR





GREAT NORTHERN BEAN SOUP





1 lb. Great Northern beans


1 lg. onion, chopped


1/2 green pepper, chopped


1 1/2 lb. ham chunks


Seasoned salt to taste





Put beans in water. Bring to a boil for about 15 minutes. Add seasoned salt, chopped onions and green peppers to beans. Add ham chunks to above mixture. Cook for 2 hours until done.





JM
heat up the beans, add some salt, pepper, garlic and a bay leaf and a tablespoon of butter.


enjoy.