The Best We'Ve Ever Had!

0.4 tablespoon oil (olive oil, vegetable oil, canola oil, etc.)

0.6 cups onions (diced, about 1 medium onion)

1.6 large garlic cloves (chopped)

0.8 cups celery (diced, about 5 ribs of celery)

1 cups carrots (diced, about 6 medium carrots)

2 15 oz. cans assorted beans (such as cannellini, red kidney, pink beans, pinto beans, or black-eyed peas, drained-no need to be super thorough about draining)

3.6 cups water (a 15-ounce/425g bean can, filled 5x; can use low-sodium chicken stock if you don't have the chicken bouillon paste the recipe calls for)

0.8 large bay leaves

0.8 teaspoons dried thyme

0.8 teaspoons garlic powder

0.8 teaspoons onion powder

0.2 teaspoon white pepper

0.2 teaspoon black pepper

0.1 teaspoon paprika

0.8 tablespoons chicken bouillon paste (adjust to avoid over-salting if using powdered bouillon)

5.6 ounces ham (roughly shredded or diced; or 2 large smoked ham hocks)

0.2 cup fresh parsley (chopped)

0.1 to 0.2 teaspoon liquid smoke (optional, to taste: not needed if using smoked ham hocks)

Directions at thewoksoflife.com

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