Emily's bean soup
1 servings
Ingredients
| Quantity | 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 | ||
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