2 c. dry great northern beans
5 c. chicken broth
3 c. water
1 large meaty ham bone
2 to 3 tbsp. chicken bouillon granules
1 tsp. dried thyme
1/2 tsp. dried marjoram
1/2 tsp. pepper
1/4 tsp. rubbed sage
1/4 tsp. dried savory
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 tbsp. vegetable oil

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain. Add broth, water, ham bone, seasonings and bouillon. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Sauté onions, carrots and celery in oil; add to soup. Cover and simmer 1 hour longer. Debone ham and cut into chunks; return to soup.

Yield: 10 servings.