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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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This is absolutely delicious even though I used pinto beans instead of great northern. I put some ham in mine and used a lot of extra carrot and celery plus threw in some parsley. It has great flavor and is easy to prepare. Ingredients:
2 cups dried great northern beans |
5 cups chicken broth |
3 cups water |
2 smoked ham hocks (or 1 meaty ham bone) |
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 |
2 medium onions, chopped |
3 medium carrots, chopped |
3 celery ribs, chopped |
1 tablespoon canola oil |
Directions:
1. Place beans in a Dutch oven or soup kettle and add water to cover by 2 inches.
2. Bring to a boil and boil for 2 minutes.
3. Remove from heat and cover and let stand 1 hour. Drain.
4. Add broth, water, ham bone, bouillon and seasonings and bring to a boil.
5. Reduce heat and cover and simmer for 2 hours.
6. Meanwhile, in a large skillet, saute the onions, carrots, and celery in oil until tender and add to soup.
7. Cover and simmer 1 hour longer.
8. Remove ham bone and cool slightly.
9. When cool enough to handle, remove meat from bone and cut into chunks and return to soup.
10. Discard bone and skim fat from soup.
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