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MOM'S BEST BEAN SOUP

http://teriskitchen.com/soups/mombean.html

SERVES 6

This is the white bean and ham soup my mother, and her mother before her, used to make. It is a little time-consuming, but well worth the effort because it is perfectly delicious. You really should try it. However, if you prefer a bean soup that is a little less labor intensive but equally good, try my White Bean Soup with Pancetta or Bacon, which is based on this recipe.

INGREDIENTS

1 pound dried Great Northern beans (2 cups)

6 cups low-salt chicken broth (or 3 cans, 14.5-ounces each, plus 1 can water)

1 can (14.5 ounces) whole tomatoes with juices

1 large, meaty ham bone (or substitute 2 medium ham hocks)

1-1/2 teaspoons dried thyme

1 teaspoon rubbed sage

1/2 teaspoon dried savory

1 bay leaf

Pepper to taste

2 medium onions, chopped (about 1-1/2 cups)

3 large carrots, chopped (about 1-3/4 cups)

3 celery ribs, chopped (about 1 cup)

1 tablespoon vegetable oil

Place beans in Dutch oven or stock pot. Add water to cover by 2-inches. Bring to a boil and boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain completely.

Return beans to pot. Add broth, ham bone or hocks, and seasonings; bring to a boil. Reduce heat, cover and simmer for 2 hours. Meanwhile, sauté onions, carrots and celery in oil. Add to soup after the 2 hours. Remove ham bone and bay leaf. Cook for 1 hour more at a simmer. Skim fat if needed.

Remove the ham from the bone; cut into chunks and return to the soup. Taste before serving and add any seasonings if needed.

Note: Do not add any salt to this recipe. Even using the low-salt chicken broth, it has plenty. If you think you need to add some, wait until you taste for seasoning.