Neighborhood Bean Soup

• Meat

  • 1 Meaty ham bone or 2 smoked ham hocks

• Produce

  • 3 Carrots, medium
  • 3 Celery, ribs
  • 2 cups Great northern beans, dried
  • 1/2 tsp Marjoram, dried
  • 2 Onions, medium
  • 1/4 tsp Sage
  • 1/4 tsp Savory, Dried
  • 1 tsp Thyme, dried

• Canned Goods

  • 2 tbsp Chicken bouillon granules
  • 5 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Pepper

• Oils & Vinegars

  • 1 tbsp Canola oil

• Liquids

  • 3 cups Water

Found on tasteofhome.com

Description

Ingredients

• 2 cups dried great northern beans
• 5 cups chicken broth
• 3 cups water
• 1 meaty ham bone or 2 smoked ham hocks
• 2 to 3 tablespoons chicken bouillon granules
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon pepper
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried savory
• 2 medium onions, chopped
• 3 medium carrots, chopped
• 3 celery ribs, chopped
• 1 tablespoon canola oil

Directions

• Directions 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. Remove meat from bone and cut into chunks; return to soup. Discard bone. Skim fat from soup. Yield: 10 servings (2-3/4 quarts). Originally published as Neighborhood Bean Soup in Country Woman January/February 1998, p29 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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