Emily's bean soup

1 servings

Ingredients

QuantityIngredient
½cupGreat northern beans
½cupKidney beans
½cupNavy beans
½cupLima beans
½cupButter beans
½cupSplit green or yellow peas
½cupPinto beans
½cupLentils beans
Water
1eachHam bone
2eachesChicken bouillon cubes
1canTomatoes
28ouncesWith liquid, quartered
1canTomato paste -- 6 ozs
1largeOnion -- chopped
3eachesCelery ribs -- chopped
4eachesCarrots -- sliced
2eachesGarlic cloves -- minced
¼cupDried chives
3eachesBay leaves
2tablespoonsDried parsley
1teaspoonDried thyme
1teaspoonDry mustard
½teaspoonGround red pepper -- or
Cayenne

Directions

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