Currently soaking overnight are 32 oz. (via a 16 oz. bag) of great northern beans in place of navy beans, as per what was available to me in my pantry. The recipe above does not indicate the exact quantity of beans used, but to my memory most dried beans are sold in 1 lb. packages (why on that fateful day I purchased a 32 oz. bag of great northern is a mystery). Am I safe to assume 2 lbs. of beans is 1 lb. too many? I don’t want to crowd our bowls with beans; the bean/vegetable to broth ratio featured in your photo is my goal!

Also, is lacking a navy bean “flavoring packet” a major loss for taste, or would seasoning the soup with salt (whatever the ham doesn’t provide), ground black pepper, garlic powder and a splash of liquid smoke do the trick? A navy bean “soup mix” is new to me.

I know you’re a busy lady and I would entirely understand if Life prevents you from dealing with such little matters as beans, thus: no pressure to respond. I appreciate the time you already spend on behalf of your readers.

Thank you.

Erin