Emily's bean soup

Yield: 1 servings

Measure Ingredient
½ cup Great northern beans
½ cup Kidney beans
½ cup Navy beans
½ cup Lima beans
½ cup Butter beans
½ cup Split green or yellow peas
½ cup Pinto beans
½ cup Lentils beans
Water
1 each Ham bone
2 eaches Chicken bouillon cubes
1 can Tomatoes
28 ounces With liquid, quartered
1 can Tomato paste -- 6 ozs
1 large Onion -- chopped
3 eaches Celery ribs -- chopped
4 eaches Carrots -- sliced
2 eaches Garlic cloves -- minced
¼ cup Dried chives
3 eaches Bay leaves
2 tablespoons Dried parsley
1 teaspoon Dried thyme
1 teaspoon Dry mustard
½ teaspoon Ground red pepper -- or
Cayenne

wash all beans thoroughly; drain and place in a 4-qt. kettle with 5 cups of water. Bring to a rapid boil; boil 2 minutes. Remove from heat and let stand, covered. for 1 hour. Meanwhile, place ham bone and 3 qts. of water in an 8-qt. soup kettle; simmer for 1 hour. Drain beans and add to the ham stock; add remaining ingredients. Simmer for 2-3 hours or until beans are tender. Discard bone; add additional water if desired. Yield: about 5-½ quarts Recipe By : Taste of Home

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