5 bean soup

Yield: 1 servings

Measure Ingredient
1 cup Pinto beans
1 cup Navy beans
1 cup Black eyed peas
10 cups Water
1 cup Chicken bouillon
1 cup Diced onion
1 can (16-oz) cut tomatos
¾ teaspoon Thyme
¼ teaspoon Pepper
1 cup Red beans
1 cup Northern beans
2 Whole bay leaves
2 pounds Meaty ham bones
1½ cup Smoked ham
1 tablespoon Chili powder
¼ teaspoon Worcestershire sauce
1 medium Grated carrot

Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatos, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread.

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