Ingredients
2 cups dried great northern beans5 cups chicken broth3 cups water1 meaty ham bone or 2 smoked ham hocks2 to 3 tablespoons chicken bouillon granules1 teaspoon dried thyme1/2 teaspoon dried marjoram1/2 teaspoon pepper1/4 teaspoon rubbed sage1/4 teaspoon dried savory2 medium onions, chopped3 medium carrots, chopped3 celery ribs, chopped1 tablespoon canola oil
Preparation
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender.
Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.
