Bean soup recipes

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

• 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.