* Exported from MasterCook * Emily's Bean Soup Recipe By : Taste of Home, Oct.'93/Roberta Banghart Serving Size : 10 Preparation Time :0:00 Categories : Beans/Legumes Carrots Ham Soups Vegetables Tried Taste Of Home Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 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 large onion -- chopped 3 ribs celery -- chopped 4 carrots -- sliced 2 cloves garlic -- minced 1/4 cup dried chives 3 bay leaves 2 tablespoons dried parsley 1 teaspoon dried thyme 1 teaspoon dry mustard 1/2 teaspoon ground red or cayenne pepper 1 teaspoon salt -- optional 1/2 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 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. NOTES : A really wonderful meal in a bowl type soup. Very flavorful