More Great Recipes: Soup

My Grandma's Best Bean Soup

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Member since 2009

Serves | Prep Time | Cook Time


1 pound dried Great Northern beans (2 cups)
6 cups low-salt chicken broth (or 3 14.5-ounces cans plus 1 can water)
1 can (14.5 ounces) whole tomatoes with juices
1 large, meaty ham bone (or substitute 2 medium ham hocks)
3 large garlic cloves, minced (more if desired)
1-1/2 teaspoons dried thyme
1 teaspoon marjoram
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 or olive oil
Freshly grated Parmesan cheese for garnish (optional)

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 for additional seasonings. Serve, passing grated cheese if desired.

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


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