Emily's Bean Soup

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Time to Prepare this Recipe 5 hours Prep: 80 minutes Cook: 4 hours
Calories Per Serving and Nutrition Information 439 calories per serving view nutrition facts
# of servings this recipe makes 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 2.0g4%
 Saturated Fat 0.0g2%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 1030mg43%
Total Carbohydrate 84.0g28%
 Dietary Fiber 26.0g104%
 Sugars 18.0g
Protein 27.0g53%
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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