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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 22 |
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This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. The recipe evolved over the years as I added to it. I often double it and freeze what we don't eat. That way, I can throw some in a pot for a quick meal or if unexpected guests drop by. Ingredients:
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 |
Directions:
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. Yield: about 5-1/2 quarts.
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