Country Kitchen Calico Bean Soup

• 1/3 c. dry black-eyed peas
• 1/3 c. dry pinto beans
• 1/3 c. dry light red kidney beans
• 1/3 c. dry Great Northern beans
• 1/3 c. dry navy beans
• 1/3 c. dry baby lima beans
• 1 small onion, finely chopped
• 4 ribs celery, finely chopped
• 1 c. diced ham
• 1 1/2 Tbsp. garlic powder
• 1/2 Tbsp. onion powder
• 1/2 tsp. white pepper
• 1 Tbsp. seasoned salt
• 1 bay leaf
• 1 Tbsp. liquid smoke
• 4 Tbsp. ham base
• 1 (16 oz.) can diced tomatoes
• 1/2 Tbsp. monosodium glutamate
• 2 qt. water
• 1 (15 1/2 oz.) can butter beans

1. Combine all ingredients except butter beans in stockpot and bring to a boil.
2. Simmer until beans are tender, about 2 hours. Add butter beans.
3. Makes about 1 gallon soup or about 16 servings.

blackeyed peas, pinto beans, light red kidney beans, dry great northern beans, beans, beans, onion, celery, ham, garlic powder, onion powder, white pepper, salt, bay leaf, liquid smoke, ham base, tomatoes, monosodium glutamate, water, butter beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=261879 (may not work)