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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Meet the Cook: Even though I'm single, I make multiple servings of everything - as reflected in the name of my soup! Actually, that tendency's helped me get to know my neighbors. The local ladies have adopted me. They always volunteer to be my guinea pigs whenever I try out a new recipe or two. 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:
1. 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.
2. 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.
3. 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.
4. Remove ham bone; cool slightly. Remove meat from bone and cut into chunks; return to soup. Discard bone. Skim fat from soup. Yield: 10 servings (2-3/4 quarts).
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