Navy Bean Soup (Bílá fazolová polévka)​--2009 Soup TastingOriginal recipe from Czech Cuisine by Joza Brizova and Maryna Klimentova, Avicenum, 1987

8 ounces navy beans 
Leftover ham with bone (reserve about 1 pound baked ham to add at end)
5 cups water, or chicken broth plus water 
2 carrots, diced 
1 small onion, diced 
10 ounces potatoes 
1 ounce fat (oil) 
3 tablespoons flour 
1 cup milk 
Pinch of pepper, thyme, sugar 
1 tablespoon vinegar 
1 clove garlic

  1. Soak beans for several hours in cold water.
  2. Then add water/broth, ham bone, carrots, onion and potatoes, and cook slowly.
  3. Prepare roux from fat/oil and flour. Slowly add milk and cook for a few minutes, then add to soup.
  4. Add reserved diced ham. Simmer for about 20 minutes and finally flavor with sugar, pepper, thyme, vinegar and crushed garlic.

Serves 4 to 6.