Emily's Bean Soup

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Title: Emily's Bean Soup
Yield: 10 Servings
Categories: Beans, Carrots, Ham, Soups, Vegetables


1/2 c EACH:
Great northern beans
Kidney beans
Navy beans
Lima beans
Butter beans
Split green or yellow peas
Pinto beans
1 Meaty ham bone
2 Chicken bouillon cubes
28 oz Can tomatoes with liquid;
6 oz Can tomato paste; tomato
1 lg Onion; chopped
3 Ribs celery; chopped
4 Carrots; sliced
2 Cloves garlic; minced
1/4 c Dried chives
3 Bay leaves
2 tb Dried parsley
1 ts Dried thyme
1 ts Dry mustard
1/2 ts Ground red or cayenne pepper
1 ts Salt; optional
1/2 ts Freshly ground pepper;

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 2-3 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 MC-Recipe Digest V1 #818 by Roberta Banghart
on Sep 28, 1997