Cover the beans with 1 inch of water and soak them overnight, or bring them to a rapid boil, cover and set aside for 1 hour.
Drain the beans, place them in a large saucepan, and add the chicken stock, water, ham, carrots, onions, and seasonings to the pan. Bring the mixture to a simmer over low heat and allow the soup to cook for 90 minutes to 2 hours, until the beans are tender. Add the mashed potatoes and simmer the soup for an additional 5 minutes. Serve hot.
This herbed white bean soup makes 8 to 10 servings.
Go to full version of