Emily'S Bean Soup

• 1/2 c. each, great Northern, kidney, navy, lima, pinto beans, butter split green or yellow peas, and lentils (4 1/2 c. in all)
• water
• 1 ham bone
• 4 carrots
• 1 large onion
• 3 celery sticks
• 2 chicken bouillon cubes
• 2 garlic cloves
• 1/4 c. chives
• 1 can (28 oz.) tomatoes
• 3 bay leaves
• parsley
• thyme
• 1 can tomato paste
• 1 tsp. dry mustard
• 1/2 tsp. cayenne pepper

1. Boil beans in 5 c. water.
2. Boil 2 min., then let stand covered 1 hour.
3. Place ham bone in pot and 3 quarts water, simmer 1 hr.
4. Drain beans and add to the ham stock.
5. (Can use the bean water too.)
6. Add remaining ingredients.
7. Simmer 2 - 3 hrs. or until beans are tender.
8. Discard bones; add additional water if desired.
9. Yield: 5 1/2 quarts.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20288 (may not work)