Emily's Bean Soup

• 1/2 cup great northern beans
• 1/2 cup red kidney beans
• 1/2 cup navy beans
• 1/2 cup lima beans
• 1/2 cup lima beans
• 1/2 cup split green peas
• 1/2 cup pinto beans
• 1/2 cup lentils
• 1/2 cup water
• 1 each ham bone meaty
• 2 each chicken bouillon cubes
• 28 ounce tomatoes with liquid, quartered
• 6 ounce tomato paste
• 1 large onions chopped
• 3 ribs celery chopped
• 4 each carrots sliced
• 2 cloves garlic minced
• 1/4 cup chives dried
• 3 each bay leaves
• 2 tablespoons parsley leaves dried
• 1 teaspoon thyme dried
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper ground
• 1 teaspoon salt optional
• 1/2 teaspoon black pepper ground

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)