Emily's Bean Soup

  1. Wash all dried beans well.
  2. Drain and place in a 4 quart kettle with 5 cups of water.
  3. Bring to a rapid boil, boil for 2 minutes.
  4. Remove from heat and let stand, covered for one hour.
  5. Meanwhile, place ham bone and 3 quarts of water in an 8 quart soup kettle.
  6. Simmer for 1 hour.
  7. Drain beans and add to ham stock.
  8. Add remaining ingredients.
  9. Simmer for 2 to 3 hours or until beans are tender.
  10. Remove ham bone, removing any meat still clinging to bone back to soup.
  11. Discard bone.
  12. Add additional water and salt and pepper, if desired.

great northern beans, red kidney beans, navy beans, lima beans, lima beans, green peas, pinto beans, lentils, water, ham bone meaty, chicken bouillon cubes, tomatoes, tomato paste, onions, celery, carrots, garlic, chives, bay leaves, parsley, thyme, mustard, cayenne pepper, salt, black pepper

Taken from recipeland.com/recipe/v/emilys-bean-soup-42846 (may not work)

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