Emily’S Bean Soup

• 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

1. 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.
2. Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer until beans have stood for 1 hour.
3. 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.

beans, water, ham bone, chicken bouillon granules, tomatoes, tomato paste, onion, celery, carrots, garlic, chives, bay leaves, parsley flakes, thyme, ground mustard, cayenne pepper

Taken from www.tasteofhome.com/recipes/emily-s-bean-soup/ (may not work)