- 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
- 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.
- 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.
- 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.
- 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).
Reviews forNeighborhood Bean Soup
"This is a wonderful bean soup. I followed the directions as presented. I used low sodium, low fat chicken broth and only 2 Tablespoons of the chicken granules. I did feel it was a bit salty, however. Next time I will omit the granules. It is always good to remember that celery also is high in sodium, so that, with the ham and broth, adds up. Certainly will make this again and again. May just have to serve ham more often just for the leftovers. Can't wait for the leftovers of soup tonight."
"This is a great recipe. I made it today. I did not use ham hocks, I had some leftover ham that i cut up and added to the soup. It is delicious!!"
"Absolutely the best soup I`ve ever made."
"Amazing flavor. I did not saute veggies first, everything was perfect."
"This is the best ham and bean soup I've come across. I look forward to having the ham bone and a little leftover ham from the spiral cut ham I serve on holidays!"
"This is a great recipe. I add one peeled GRATED apple during last twenty minutes of cooking and one Tbls of white vinegar. Don't be afraid to try this because it makes a good recipe great."
"This was so salty it was almost uneatabled!"
"I would say I followed the recipe as it says. I did not use a ham bone though. I bought Hickory Smoked Ham Steak (16 oz.) and cut it in cubes. Absolutely loved this soup. The herbs were a perfect amount. This is a keeper and will be making it again! I am a member or Weight Watchers and I just weighed all my ingredients out and with the very specific ham I used my calorie count came out to 94 calories cup. The recipe does not tell you what to use for ham quantity. My ham is right around 1 pound is only 50 calories per 3 ounces. Using the new point system I have 2 points per 8 ounces of soup and 5 per 2 cups. You need to do your own math with your own ingredients though. For those that say too salty, maybe use reduced sodium broth. I only use Swanson chicken broth and it is reduced sodium. It is not too salty. I do everything as the recipe says. I use 3 bouillon cubes, not 2. Can't wait to share this with my friend that is also in Weight Watchers."
"This is a great bean soup. I used a smoked ham and it really brought out the flavor. I will definitely make this again."