Emily'S Bean Soup

• 1/2 c. each: Great Northern beans, kidney beans, navy beans, lima beans, butter beans, split green peas, pinto beans and lentils
• 1 ham bone
• 1 large onion, chopped
• 2 chicken bouillon cubes
• 3 stalks celery, chopped
• 1 (28 oz.) can tomatoes with liquid
• 1 (6 oz.) can tomato paste
• 4 carrots, sliced
• 3 bay leaves
• 1/4 c. dried chives
• 2 cloves garlic, minced
• 2 Tbsp. dried parsley flakes
• 1 tsp. dried thyme
• 1 tsp. dry mustard
• 1/2 tsp. cayenne pepper

1. Wash all beans thoroughly; drain and place in a 4-quart kettle with 5 cups water.
2. Bring to a rapid boil for 2 minutes.
3. Remove from heat; cover and let stand for 1 hour.

beans, ham bone, onion, chicken bouillon cubes, stalks celery, tomatoes, tomato paste, carrots, bay leaves, chives, garlic, parsley flakes, thyme, dry mustard, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220246 (may not work)