Ingredients

• 2 cups dried great northern beans
• 5 cups chicken broth (low sodium is best)
• 3 cups water
• 1 large meaty ham bone (I use 2 or 3 smoked ham hocks)
• 2 -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
• 1 medium onion, chopped
• 3 medium carrots, chopped
• 2 celery ribs, chopped (I also put in a handful of the chopped celery leaves)
• 1 large potato, cut into cubes (optional, but very good)
• 1 tablespoon vegetable oil

Instructions

1. Place beans in a Dutch oven or soup kettle; add water to cover by 2”.

2. Bring to a boil; boil for 2 minutes.

3. Remove from heat, cover and let stand for 1 hour. Drain.

4. Add broth, water, ham bone, bouillon and seasonings; bring to a boil.

5. Reduce heat; cover and simmer for 2 hours (I find I usually add at least an hour to this).

6. Sauté’ onions, carrots and celery in oil; add to soup along with cubed potato (if using).

7. Cover and simmer 1 hour longer.

8. Debone ham and cut into chunks; return to soup.

9. Skim fat (I find I don’t have any to skim).

10. I like to mash some of the beans once they get soft. My total cooking time is more like 6 hours than 4 hours.

11. Great served with corn bread.