Ingredients
1 pound dried great northern beans2 cups chopped onion1 cup sliced celery2 garlic cloves, minced3 tablespoons butter1 meaty ham bone2 cups water1 can (14-1/2 ounces) chicken broth1 can (14-1/2 ounces) stewed tomatoes2 bay leaves2 whole cloves1/2 teaspoon pepper2 cups whole milk2 cups shredded cheddar cheese
Preparation
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 beans and discard liquid. In the same kettle, saute onion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours or overnight.
Skim fat from soup. Stir in milk; cool on low until heated through. Just before serving, stir in cheese.
