Prep 30 mins
Cook 6 hrs
The flavors in this bean soup remind me of the bean soup my grandmother used to make on our farm in Ohio when I was a young girl. I love to make it during the winter months -- it doesn't last long. My daughter is now making it for her family as well. Maybe it's called "Neighborhood" bean soup because the neighbors love it when I make it -- it's a wonderful soup to share with special friends. It is great served wtih a nice piece of hot corn bread. I can't remember exactly where I found the recipe -- but I'm glad I have it and I hope you will feel the same.
- 473.18 ml dried great northern beans
- 1182.95 ml chicken broth (low sodium is best)
- 709.77 ml water
- 1 large meaty ham bone (I use 2 or 3 smoked ham hocks)
- 29.58-44.37 ml chicken bouillon granules
- 4.92 ml dried thyme
- 2.46 ml dried marjoram
- 2.46 ml pepper
- 1.23 ml rubbed sage
- 1.23 ml dried savory
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 2 celery ribs, chopped (I also put in a handful of the chopped celery leaves)
- 1 large potato, cut into cubes (optional, but very good)
- 14.79 ml vegetable oil
- Place beans in a Dutch oven or soup kettle; add water to cover by 2”.
- Bring to a boil; boil for 2 minutes.
- Remove from heat, cover and let stand for 1 hour. Drain.
- Add broth, water, ham bone, bouillon and seasonings; bring to a boil.
- Reduce heat; cover and simmer for 2 hours (I find I usually add at least an hour to this).
- Sauté’ onions, carrots and celery in oil; add to soup along with cubed potato (if using).
- Cover and simmer 1 hour longer.
- Debone ham and cut into chunks; return to soup.
- Skim fat (I find I don’t have any to skim).
- I like to mash some of the beans once they get soft. My total cooking time is more like 6 hours than 4 hours.
- Great served with corn bread.
This is a great recipe, much like what I have done for years but it is nice to have it written down as I always kind of wing it so you never know how it will come out :) I do add potato flakes (instant potatoes) just a few minutes before serving to thicken it up. I learned that trick years ago & use it with several soup recipes. Thanks for a good comfort food recipe!!
Just finished making and tasting this recipe. Fabulous!!! It is really worth taking the time to make this recipe. I know many people shy away from using dried beans, but the method that this member used in the recipe is fool-proof. By using dried beans you control what your family eats! I'll be using some of this soup this week and then freezing the rest in portion sizes to take for lunches. I did make some notations: (1) Omitted the chicken bouillon granules, (2) Added 1 tsp dried celery seeds, (3)Omitted the "handful of chopped celery leaves," (4)Cooking time at step number five was reduced to 1 hour because beans were soft, (5) Used the recommended low sodium chicken broth, (6) Used 2 larged potatoes, cut into cubes, (7)Briefly used an immersion blender to thicken up the soup. and (8) Reversed steps number seven and eight. In other words, I deboned ham and cut into chunks and then covered and simmered for an addional hour. The member listed cooking time of 4-6 hours. I was probably at 2 1/2 hours (not including soaking the beans for 1 hour). ADD: This recipe made 13 2/3 cups of soup using my notations. NOTE: If you don't have a meaty ham bone, you could subtitute 2 cups of diced ham in this recipe. If this is the case, I would add the ham at the same time you add the onions, carrots and celery.
Excellent recipe! Since I had left a lot of meat on the bone, I increased the recipe by half and I soaked the beans overnight. To make the soup a little more nutritionally complete I added a bunch of chopped kale near the end. Fabulous flavor and very satisfying. I'll be making this again next time I buy a ham. Thanks Bobbie!