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MOM'S BEST BEAN SOUP 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.

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SIMILAR OR RELATED RECIPES Bean Soup with Kale Lentil Soup with Red Wine Vinegar Chicken-Noodle Soup Baked Beans from Scratch Pinto Beans and Rice Additional Soup Recipes

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