Letz Ham and Beans Soup from Scratch (1 serving= 577g)

1.5 pounds Dried Beans, Great Northern: Dakotas Pride
3 Carrots, raw, 326 grams
4 (32 oz) Stock, Chicken, Unsalted: Kitchen Basics
2 Celery, raw, 139 grams
2 Medium Onions, raw, 350 grams
4 Large Potato, Raw, 905 grams
1.25 pounds Ham: Cooks Super Trim, 616 gram
4 Tbsp Distilled White Vinegar.

Soak 1.5 pounds Great Northern Beans for 24 hours.
Drain and rinse the beans and place it in a large soup pan.
Add 4 (32oz) Unsalted Chicken Stock.
While it heats on medium:
Dice and add onions.
Peels and cut into 1/4 thick slices (cut thick carrots in half length wise) and add to the soup.
Cut the celery in to small pieces and add to the soup.
Peel the potatoes and cut into 1/2 inch piece and add to the soup.
Cut 1.25 pounds trim ham into small chunks and add to the soup.
Add 4 Tbsp Distilled White Vinegar.
Cook for 5 hours on Medium
after 3 hours use a potato masher to mash a small portion of the soup while it is the pan to make it thicker.

Serving Size: 10 (577g) servings