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Emily's Bean Soup
Recipe By : Taste of Home, Oct.'93/Roberta Banghart
Serving Size : 10 Preparation Time :0:00
Categories : Beans/Legumes Carrots
Ham Soups
Vegetables Tried
Taste Of Home
Amount Measure Ingredient -- Preparation Method
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1/2 cup EACH:
great northern beans
kidney beans
navy beans
lima beans
butter beans
split green or yellow peas
pinto beans
lentils
water
1 meaty ham bone
2 chicken bouillon cubes
28 ounce can tomatoes with liquid -- quartered
6 ounce can tomato paste -- tomato
1 large onion -- chopped
3 ribs celery -- chopped
4 carrots -- sliced
2 cloves garlic -- minced
1/4 cup dried chives
3 bay leaves
2 tablespoons dried parsley
1 teaspoon dried thyme
1 teaspoon dry mustard
1/2 teaspoon ground red or cayenne pepper
1 teaspoon salt -- optional
1/2 teaspoon freshly ground pepper -- optional
Wash all dried beans well. Drain and place in a 4 quart kettle with 5 cups
of water. Bring to a rapid boil, boil for 2 minutes. Remove from heat and
let stand, covered for one hour.
Meanwhile, place ham bone and 3 quarts of water in an 8 qt. soup kettle.
Simmer for 1 hour. Drain beans and add to ham stock. Add remaining
ingredients. Simmer for 2-3 hours or until beans are tender.Remove ham
bone, removing any meat still clinging to bone back to soup. Discard bone.
Add additional water and salt and pepper, if desired.
MC formatting by bobbi744@sojourn.com
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Serving Ideas : Serve with homebaked bread.
NOTES : A really wonderful meal in a bowl type soup. Very flavorful
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