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