White Bean and Ham Soup

​2 cups dried great northern beans
5 cups chicken broth
3 cups water
1 smoked ham hock
1 teaspoon dried thyme
½ teaspoon marjoram
½ teaspoon pepper
¼ teaspoon sage
3 medium carrots, peeled and chopped
3 celery ribs, chopped
2 medium onions, peeled and chopped
1 ½ cups diced ham
 
1.  Sort and rinse beans.  Transfer to a large Dutch oven and add water to cover by 2 inches.  Bring to a boil and boil for 2 minutes.  Remove from the heat; cover and soak for 3-4 hours.
 
2.  Drain and rinse beans, discarding soaking liquid.  Return beans to pan; add ham hock, thyme, marjoram, pepper and sage, cover with water by two inches, and bring to a boil.  Reduce heat and simmer for 1 ½ hours or until beans are softened. 
 
3.  Stir in vegetables and ham, return to a simmer, and cook until vegetables and beans are tender, about 45-60 minutes.    
 
Added June 2019