I’m a big beaner and this white bean soup is a winner in my book. Makes about 10 servings

• 3 tablespoons vegetable oil
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/2 pound salt meat or ham pieces, chopped
• 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
• 4 slices bacon, chopped (optional)
• 3 cans white beans (try Blue Runner’s Creole White Navy Beans)
• 3 cans water or chicken broth
• 1 can Ro-tel tomatoes
• Salt, black pepper, and cayenne to taste.

Heat the oil in a large, heavy pot over medium heat. Add the onions, celery, salt meat or ham, sausage and bacon, if using, and cook, stirring, for about five minutes, or until the onions are soft and golden. Add the beans, water or chicken broth, and the tomatoes. Stir to blend. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 1 hour, stirring occasionally. Season to taste with salt, black pepper and cayenne, but be aware that the salt meat, sausage, and bacon and the tomatoes are salty and peppery. Skim off any oil that has risen to the surface then serve hot.