Heck we're expecting a really bad storm. So today I did up a 4 pound corned beef, ala BigMike's Baking Bag Corned Beef Dinner. https://www.backyardchickens.com/t/173521/bigs-baking-bag-corned-beef-dinner Many times I've used the juice/broth in the baking bag as a soup base for extra flavor. SO I did too today. Enjoy Mis en place 1 bag Great Northern Beans, soaked overnight in 4 quarts cold water 2 large yellow onions, small dice 6 long carrots diced 4 stalks celery, diced 2 Tsp Herbs de Provence 1 Tsp Dry Thyme 1 32 Oz can chicken stock 32 Oz cold tap water half a bunch of fresh parsley chopped fine 3 bay leaves 4 peppercorns 14 oz small diced tomatoes 4 oz. dry pasta, like small elbow pasta the used rind of some parmesan or romano cheese Preparation Drain soaked beans, add first group of ingredients to a huge roasting pan and bring to a boil, reduce to a simmer. Skim any scum. Cook 2 1/2 hours, add diced tomatoes. Simmer another hour. Taste soup for flavor and how cooked beans are. If ready add dry pasta, simmer another 12 minutes. Turn off heat. If you have made the Baking Bag Corned Beef and the pan juices to the soup, if you do not add 1 Tsp Salt and the rind from an old hunk of Parmesan or Romano. Let soup sit for an hour before serving. My old adopted Grandma Furiosi taught me the chesse rind trick long before I worked in restaurants. If you do add the juices from the corned beef bag do not add salt or the cheese rind. It will be jamming with flavor.