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 lentilsWater1 meaty ham bone2 teaspoons chicken bouillon granules1 can (28 ounces) tomatoes with liquid, quartered1 can (6 ounces) tomato paste1 large onion, chopped3 celery ribs, chopped4 medium carrots, sliced2 garlic cloves, minced1/4 cup minced chives3 bay leaves2 tablespoons dried parsley flakes1 teaspoon dried thyme1 teaspoon ground mustard1/2 teaspoon cayenne pepper
Preparation
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. Simmer for 2-3 hours or until beans are tender. Cut meat from ham bone; discard bone. Add additional water to soup if desired.
