Lunch: Emily's Bean Soup Recipe

Ingredients

1/2 cup each dried great northern beans, kidney beans, navy beans, lima beans, butter beans, split green or yellow peas, pinto beans and lentils
Water
1 meaty ham bone
2 teaspoons chicken bouillon granules
1 can (28 ounces) tomatoes with liquid, quartered
1 can (6 ounces) tomato paste
1 large onion, chopped
3 celery ribs, chopped
4 medium carrots, sliced
2 garlic cloves, minced
1/4 cup minced chives
3 bay leaves
2 tablespoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper

Instructions

Wash all beans thoroughly; drain and place in a large saucepan. Add 5 cups of water. Bring to a rapid boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer until beans have stood for 1 hour.
Drain beans and add to the ham stock; add remaining ingredients. Simmer for 2-3 hours or until beans are tender. Cut meat from ham bone; discard bone. Add additional water to soup if desired.

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