Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Great northern beans 1 cn Tomato paste -- 6 ozs
1/2 c Kidney beans 1 lg Onion -- chopped
1/2 c Navy beans 3 ea Celery ribs -- chopped
1/2 c Lima beans 4 ea Carrots -- sliced
1/2 c Butter beans 2 ea Garlic cloves -- minced
1/2 c Split green or yellow peas 1/4 c Dried chives
1/2 c Pinto beans 3 ea Bay leaves
1/2 c Lentils beans 2 tb Dried parsley
Water 1 ts Dried thyme
1 ea Ham bone 1 ts Dry mustard
2 ea Chicken bouillon cubes 1/2 ts Ground red pepper -- or
1 cn Tomatoes Cayenne
28 oz With liquid, quartered

wash all beans thoroughly; drain and place in a 4-qt. kettle with 5
cups of water. Bring to a rapid boil; boil 2 minutes. Remove from
heat and let stand, covered. for 1 hour. Meanwhile, place ham bone
and 3 qts. of water in an 8-qt. soup kettle; simmer for 1 hour. Drain
beans and add to the ham stock; add remaining ingredients. Simmer for
2-3 hours or until beans are tender. Discard bone; add additional
water if desired. Yield: about 5-1/2 quarts

Recipe By : Taste of Home

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