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Emily's Bean Soup

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup 80g / 2.8oz Great Northern beans

    2. 1/2 cup 80g / 2.8oz Kidney beans

    3. 1/2 cup 80g / 2.8oz Navy beans

    4. 1/2 cup 80g / 2.8oz Baby lima beans

    5. 1/2 cup 80g / 2.8oz Butter beans

    6. 1/2 cup 118ml Split green or yellow peas

    7. 1/2 cup 80g / 2.8oz Pinto beans

    8. 1/2 cup 118ml Lentils

    9. 5 cups 1185ml Water

    10. 1 Meaty ham bone or large ham hock

    11. 2 Chicken bouillon cubes

    12. 28 oz 795g Canned whole tomatoes with liquid - quartered

    13. 1 Tomato paste - (6 oz)

    14. 1 Onion - chopped (large)

    15. 3 Celery ribs - chopped (large)

    16. 4 Carrots - peeled, bias sliced

    17. 2 Garlic cloves - minced

    18. 1/4 cup 59ml Dried chives

    19. 3 Bay leaves

    20. 2 tablespoons 30ml Dried parsley

    21. 1 teaspoon 5ml Dried thyme

    22. 1 teaspoon 5ml Dried mustard

    23. 1/2 teaspoon 2 1/2ml Ground red pepper or cayenne pepper

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Sort and wash all beans thoroughly. Drain and place in a 4-quart kettle with 5 cups of water. Bring to a boil, boil 2 minutes, remove from heat, cover and let stand for at least 1 hour, preferably more. Meanwhile, place ham bone and 3 quarts of water in an 8-quart soup kettle. Simmer until beans have cooled 1 hour. Drain beans and add to the ham stock. Add remaining ingredients and simmer about 2 hours or until beans are tender. Add more hot water if needed to keep beans covered. Remove bone, discard fat, skin and gristle; return chopped ham to pot. Ladle into warm soup bowls and serve. This recipe yields about 5 1/2 quarts.

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