Neighborhood Bean Soup
from Renée McWilliams, Blair, Nebraska  2008

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

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. 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, bouillon and seasonings; 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. Remove ham bone and cut meat into chunks; return to soup. Skim fat. Yield: 10 servings.