Emily's Bean Soup

5 hours Prep: 80 minutes Cook: 4 hours

439 calories per serving view nutrition facts

8-10 servings suggest servings

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Ingredients

1/2	cup	great northern beans
1/2	cup	kidney beans
1/2	cup	navy beans
1/2	cup	lima beans
1/2	cup	butter 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 cube
28	ounce	tomatoes	with liquid, quartered
6	ounce	tomato paste
1	large	onion	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

Directions

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 quart 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.

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Nutrition Facts

Serving Size 536g

Amount per Serving

Calories 439 5% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1030mg	43%
Total Carbohydrate 84.0g	28%
Dietary Fiber 26.0g	104%
Sugars 18.0g
Protein 27.0g	53%

Vitamin A	251%		Vitamin C	75%
Calcium	17%		Iron	43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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