Feel that chill in the air?
It can mean only thing: It’s time for soup!
This soup is built around great western beans, which tend to thrive in cold temperatures. Delicate yet flavorful, they’re perfect for soups, stews, chili and other dishes. They’re so versatile that they truly earn the “great” in their name.
Bonus: They’re a great source of fiber.
This recipe yields about 10 servings, and this hearty soup pairs nicely with dry Riesling from Germany, Austria or Washington state, or with French Beaujolais — including Beaujolais Nouveau for a real autumn treat.
GREAT NORTHERN BEAN SOUP
* 2 cups dried great northern beans
* 5 cups chicken broth
* 3 cups water
* 1 large meaty hambone
* 2.5 tablespoons chicken bouillon granules
* 1 teaspoon dried thyme
* ½ teaspoon dried marjoram
* ½ teaspoon pepper
* ¼ teaspoon rubbed sage
* 2 medium onions, chopped
* 3 medium carrots, chopped
* 3 celery ribs, chopped
* 1 tablespoon vegetable oil
1. Place great northern beans in a soup kettle and add water to cover by 2 inches.
2. Bring water to a boil and allow to boil for 2 minutes.
3. Remove from heat, cover, let stand for 1 hour, and then drain.
4. Add broth, water, hambone, bouillon, thyme, marjoram, pepper and sage, and bring to a boil.
5. Reduce heat, cover and simmer for 2 hours.
6. Saute onions, carrots and celery in oil. Add to soup.
7. Cover and simmer 1 hour longer.
8. Debone ham and cut into chunks. Return to soup, skimming fat.