Mom's White Bean and Ham Soup

Serves 6

This is the dried white bean and ham soup my mother and grandmother used to make. It is a little time-consuming, but well worth the effort because it is perfectly delicious. You really should try it. The recipe can easily be halved, using half of the tomatoes and freezing the remainder for another recipe. If you are looking for an equally good bean soup that is a little less labor intensive, try the White Bean Soup with Pancetta in the similar and related recipes, which is based on this recipe.

Ingredients

• 1 pound dried Great Northern beans
• 6 cups low-sodium chicken broth
• 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
• 1 large, meaty ham bone (can use 1 large or 2 medium ham hocks)
• 1-1/2 teaspoons dried thyme
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried savory
• 1 bay leaf
• Salt and epper to taste (see notes below)
• 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 cook 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 and discard. Remove the ham from the bone; cut into chunks and return to the soup. Taste before serving and add any seasonings if needed.

Notes: Ham is high in sodium, so you probably do not need to add salt. Taste and add only if you need it.