Bean Soup

• 2 c. dry great northern beans
• 5 c. chicken broth
• 3 c. water
• 1 large meaty ham bone
• 2 to 3 Tbsp. chicken bouillon granules
• 1 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1/2 tsp. pepper
• 1/4 tsp. rubbed sage
• 1/4 tsp. dried savory
• 2 medium onions, chopped
• 3 medium carrots, chopped
• 3 celery ribs, chopped
• 1 Tbsp. vegetable oil

1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
2. Bring to a boil; boil for 2 minutes.
3. Remove from the heat; cover and let stand for 1 hour.
4. Drain.
5. Add broth, water, ham bone, seasonings and bouillon.
6. Bring to a boil; reduce heat.
7. Cover and simmer for 2 hours.
8. Saute onions, carrots and celery in oil; add to soup.
9. Cover and simmer 1 hour longer. Debone ham and cut into chunks; return to soup.
10. Yield: 10 servings.

dry great northern beans, chicken broth, water, ham bone, chicken bouillon granules, thyme, marjoram, pepper, sage, onions, carrots, celery, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5996 (may not work)