2 cups dried great northern beans
8 cups chicken broth
1 meaty ham bone
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 tablespoon canola oil
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Return beans to pan; add broth, ham bone, and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender.
Remove ham bone; cool slightly. Remove meat from bone and cut into chunks; return to soup. Discard bone. Skim fat from soup.
recipe from www.auntbsfavorites.blogspot.com