Does anyone have a great recipe for ham and bean soup?

I tried to make it with pinto beans and it came out really mushy. What are those white beans called that you see in the ham and bean soup at restaurants?Does anyone have a great recipe for ham and bean soup?
I have used navy beans or great northern beans in different ham and bean soups that I have soaked over night and cooked them all day in the crock and for a few hours on the stove. My beans turn out mushy too. The soups were great, but like you I'm not a big mushy bean person.





I thought about using a recipe with canned beans that way it wouldn't take too long to cook and the beans shouldn't come out mushy. I have tried several recipes and found a really good one. Here it is...





BEST HAM %26amp; BEAN SOUP





3/4 pound fully cooked ham cubed


1 cup peeled diced potatoes


1 medium onion chopped


3/4 cup diced carrots


2 cloves garlic minced


3/4 cup diced celery


2 Tablespoons Butter


1/4 teaspoon pepper


2 cans (16 ounces) great northern beans, rinsed and; drained


1/2 cup frozen peas (I left this out, because my son doesn't like peas)


3 cups chicken broth


2 Tablespoons minced fresh parsley


2 cups water








In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.





Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.





Add peas and cook for 5 minutes. Add parsley and serve.





Yields 8 servings.Does anyone have a great recipe for ham and bean soup?
1 cup navy beans, soaked overnight


2 tsp. + 2 tsp. olive oil


1 onion, chopped small


1 1 /2 cups diced ham


1 can (14 oz.) petite dice tomatoes


5 cups chicken stock (I used my homemade chicken stock)


1 packet Goya Ham flavored concentrate (optional, this can be hard to find but it's often sold near Mexican foods. If you have ham rinds you can cook them with the soup and remove instead of using this.)


1 T dried cilantro (optional but recommended, or can use more fresh cilantro)


2 tsp. ground cumin


1 can diced green chiles (Anaheim chiles, not jalapenos)


1/2 cup chopped fresh cilantro (or more to taste)


Thinly sliced green onions, for garnish








~Soak 1 cup navy beans overnight, then cook on stovetop in a generous amount of water for about 30 minutes, or until beans are tender. Can also use 2 cans navy beans, rinsed well before adding to soup.


~Saute onion, spices, and green chiles in soup pot. Add all other ingredients except cilantro. Simmer soup at low heat for about an 30 minutes (I let it go for an hour), until flavors seem well blended. Turn off heat and stir in chopped cilantro.
those are navy beans...brb with the recipe I prefer





edit


Ingredients


1 pound dried navy or great northern beans


1 ham bone, with some meat on it


2 teaspoons dried sage or savory, crumbled


2 celery stalks


1 carrot


1 potato, preferably baking type


2 onions





2 cloves garlic


2 tablespoons chopped parsley (optional)


salt and pepper


Directions





* Sort through the beans and remove any debris. Rinse, add 6 cups water and soak overnight (or use the quick-soak method: boil, uncovered, 2 minutes, cover and let stand 1 hour).


* Drain soaking water, add 2 quarts fresh water, the ham bone (after cutting most of the edible bits from the bone, leaving some to flavor the soup), sage or savory, and a generous quantity of freashly ground pepper. Bring to a boil, reduce heat and simmer, partially covered, for 60 - 90 minutes or until beans are soft.


* Remove bone from the soup. If there is any edible meat on it, trim off and add back into the soup. Dice onion, carrot, and potato. Slice celery and mince or press garlic. Add vegetables to the soup, along with 2 teaspoons of salt. Simmer until vegetables are tender, about 20 minutes. For a thicker soup, pur茅e some of the vegetables and stir back in. Add reserved ham, taste for seasoning, and sprinkle with chopped parsley, if using