| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Beans/legum, Carrots, Ham, Soups, Vegetables | 10 | Servings | |
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 |
INSTRUCTIONS
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 <bobbi744@sojourn.com> on Sep 28, 1997
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