Emily's Bean Soup

Title:
Emily's Bean Soup

Yield:
10 Servings

Categories:
Beans,
Carrots,
Ham,
Soups,
Vegetables




Ingredients:





   1/2 c  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 oz Can tomatoes with liquid;


          -quartered


     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;


          -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 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