5 bean soup
1 servings
Ingredients
| Quantity | 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 |
Directions
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.