Emily's Bean Soup

Recipe Ingredients

1/2 cup	80g / 2.8oz	Great Northern beans
1/2 cup	80g / 2.8oz	Kidney beans
1/2 cup	80g / 2.8oz	Navy beans
1/2 cup	80g / 2.8oz	Baby lima beans
1/2 cup	80g / 2.8oz	Butter beans
1/2 cup	118ml	Split green or yellow peas
1/2 cup	80g / 2.8oz	Pinto beans
1/2 cup	118ml	Lentils
5 cups	1185ml	Water
1		Meaty ham bone or large ham hock
2		Chicken bouillon cubes
28 oz	795g	Canned whole tomatoes with liquid - quartered
1		Tomato paste - (6 oz)
1		Onion - chopped (large)
3		Celery ribs - chopped (large)
4		Carrots - peeled, bias sliced
2		Garlic cloves - minced
1/4 cup	59ml	Dried chives
3		Bay leaves
2 tablespoons	30ml	Dried parsley
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Dried mustard
1/2 teaspoon	2.5ml	Ground red pepper or cayenne pepper

Recipe Instructions

Sort and wash all beans thoroughly. Drain and place in a 4-quart kettle with 5 cups of water. Bring to a boil, boil 2 minutes, remove from heat, cover and let stand for at least 1 hour, preferably more.

Meanwhile, place ham bone and 3 quarts of water in an 8-quart soup kettle. Simmer until beans have cooled 1 hour.

Drain beans and add to the ham stock. Add remaining ingredients and simmer about 2 hours or until beans are tender. Add more hot water if needed to keep beans covered.

Remove bone, discard fat, skin and gristle; return chopped ham to pot. Ladle into warm soup bowls and serve.

This recipe yields about 5 1/2 quarts.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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