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Emily's Bean Soup

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. —Emily Chaney, Penobscot, Maine

22 ServingsPrep: 25 min. + standing Cook: 3 hours

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

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.
Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer
until beans have stood for 1 hour.
Drain beans and add to the ham stock; add remaining ingredients.

2 of 2

Emily's Bean Soup (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 cup) equals 149 calories, 2 g fat (trace saturated fat), 5 mg cholesterol, 210 mg sodium, 25 g carbohydrate, 9 g fiber, 10 g protein.