1 pound dried Great Northern Beans
1 tablespoon extra virgin olive oil
1/2 cup yellow onion, chopped
2 garlic cloves, peeled and minced
7 cups homemade or quality low-sodium chicken or turkey stock
1 smoked beef
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
Rinse and sort beans to remove any debris. Soak beans in a large pot of cold water overnight. You can also do a quick soak instead of the overnight soak. To quick soak beans, Place rinsed and sorted beans in a large pot or dutch oven. Cover with 2 inches of water. Bring to a boil over high heat; once boiling turn off heat and cover. Let sit for 1 hour.
In a large pot or dutch oven, heat oil over medium-low heat. Add onion, garlic, and a pinch of salt; saute until the onions are soft and translucent, about 5 minutes.Strain the water from the soaked beans.
To the onions add stock, beef, salt, and pepper and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cover. Simmer for 30 minutes then add beans and continue to simmer for 1 1/2 to 2 hours uncovered until the beans are tender. 5 minutes before the beans are finished, add the oregano and parsley and stir. Remove the beef , chop, and return to the soup, if desired. Taste and add any additional salt and pepper if needed. Serve warm.