Recipe - Emilys Bean Soup

One half cup EACH:
Great northern beans
Kidney beans
Navy beans
Lima beans
Butter beans
Split green or yellow peas
Pinto beans
Lentils
Water
1 Meaty ham bone
2 Chicken bouillon cubes
28 ounce Can tomatoes with liquid;
quartered
6 ounce Can tomato paste; tomato
1 lg Onion; chopped
3 Ribs celery; chopped
4 Carrots; cut or sliced up
2 Cloves garlic; minced
One fourth cup Dried chives
3 Bay leaves
2 tablespoon Dried parsley
1 teaspoon Dried thyme
1 teaspoon Dry mustard
One half teaspoon Ground red or cayenne pepper
1 teaspoon Salt; optional
One half teaspoon Freshly ground pepper;
optional

Wash all dried beans well. Drain and place in a 4 quart kettle with 5 cups
of water. Bring to a rapid boil, boil for 2 minutes. Remove from heat and
let stand, covered for one hour. Meanwhile, place ham bone and 3 quarts of
water in an 8 qt. soup kettle. Simmer for 1 hour. Drain beans and add to
ham stock. Add remaining ingredients. Simmer for 23 hours or until beans
are tender.Remove ham bone, removing any meat still clinging to bone back
to soup. Discard bone. Add additional water and salt and pepper, if
desired. MC formatting by bobbi744@sojourn.com

Serving Ideas : Serve with homebaked bread.

Recipe by: Taste of Home, Oct.'93

Posted to MCRecipe Digest V1 #818 by Roberta Banghart
bobbi744@sojourn.com on Sep 28, 1997