Bean & Ham Soup

Name: Bean & Ham Soup
Ingredients: 2 c. dried great northern beans; 5-6 c. chicken stock (Kitchen Basic’s); 3 c. water; 2 Tbls. chicken bouillon (Better Than Bouillon); 1 meaty ham bone; 1 t. dried thyme + a pinch; ½ t. dried marjoram + a pinch; ½ t. course pepper; ¼ t. rubbed sage + a pinch; 2 Tbls. butter; 1 Tbls. canola oil; 2 medium onions, chopped; 3 medium carrots, chopped; 3 celery ribs, chopped; 1-1/2 c. chopped leftover, cooked ham

Source: Taste of Home

Tastes just like the soup my mom always made growing up.
Found this recipe which tastes just like hers did.

Ingredients

2 c. dried great northern beans

5-6 c. chicken stock (Kitchen Basic’s)
3 c. water
2 Tbls. chicken bouillon (Better Than Bouillon)

1 meaty ham bone

1 t. dried thyme + a pinch
½ t. dried marjoram + a pinch
½ t. course pepper
¼ t. rubbed sage + a pinch

2 Tbls. butter
1 Tbls. canola oil
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped

1-1/2 c. chopped leftover, cooked ham

Instructions

Sort beans and rinse with cold water. Place beans in a large Dutch oven; add water to cover by 2-inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let soak for 1 – 2 hours or until beans are softened (mine were done after 1 hr. and 15 min.)

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.

After about 20-25 minutes, use a large skillet to sauté the onions, carrots and celery in butter and oil until tender; set aside. When the 1-1/2 hours of simmer time is up, add vegetables to soup along with extra 1-1/2 c. cooked ham. Cover and simmer for another 45-60 minutes longer or until beans are tender.

Remove ham bone; cool slightly. Remove meat from bone and cut into small chunks; return to soup. Discard bone. Skim fat from soup.

NOTE: Serves 10

Bean & Ham Soup

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