Emily's Bean Soup
Yield
8 servingsPrep
80 minCook
4 hrsReady
5 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
great northern beans
|
|
| ½ | cup |
red kidney beans
|
|
| ½ | cup |
navy beans
|
|
| ½ | cup |
lima beans
|
|
| ½ | cup |
lima beans
|
*
|
| ½ | cup |
split green peas
|
|
| ½ | cup |
pinto beans
|
|
| ½ | cup |
lentils
|
|
| ½ | cup |
water
|
|
| 1 | each |
ham bone
meaty |
* |
| 2 | each |
chicken bouillon cubes
|
*
|
| 28 | ounce |
tomatoes
with liquid, quartered |
|
| 6 | ounce |
tomato paste
|
|
| 1 | large |
onions
chopped |
|
| 3 | ribs |
celery
chopped |
*
|
| 4 | each |
carrots
sliced |
|
| 2 | cloves |
garlic
minced |
|
| ¼ | cup |
chives
dried |
*
|
| 3 | each |
bay leaves
|
*
|
| 2 | tablespoons |
parsley leaves
dried |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
cayenne pepper
ground |
|
| 1 | teaspoon |
salt
optional |
|
| ½ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
great northern beans
|
|
| 118 | ml |
red kidney beans
|
|
| 118 | ml |
navy beans
|
|
| 118 | ml |
lima beans
|
|
| 118 | ml |
lima beans
|
*
|
| 118 | ml |
split green peas
|
|
| 118 | ml |
pinto beans
|
|
| 118 | ml |
lentils
|
|
| 118 | ml |
water
|
|
| 1 | each |
ham bone
meaty |
* |
| 2 | each |
chicken bouillon cubes
|
*
|
| 809.2 | ml/g |
tomatoes
with liquid, quartered |
|
| 173.4 | ml/g |
tomato paste
|
|
| 1 | large |
onions
chopped |
|
| 3 | ribs |
celery
chopped |
*
|
| 4 | each |
carrots
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 59 | ml |
chives
dried |
*
|
| 3 | each |
bay leaves
|
*
|
| 3E+1 | ml |
parsley leaves
dried |
|
| 5 | ml |
thyme
dried |
*
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
cayenne pepper
ground |
|
| 5 | ml |
salt
optional |
|
| 2.5 | ml |
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 to 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.
