Emily'S Bean Soup - cooking recipe

Ingredients

1/2 c. each: Great Northern beans, kidney beans, navy beans, lima beans, butter beans, split green peas, pinto beans and lentils
1 ham bone
1 large onion, chopped
2 chicken bouillon cubes
3 stalks celery, chopped
1 (28 oz.) can tomatoes with liquid
1 (6 oz.) can tomato paste
4 carrots, sliced
3 bay leaves
1/4 c. dried chives
2 cloves garlic, minced
2 Tbsp. dried parsley flakes
1 tsp. dried thyme
1 tsp. dry mustard
1/2 tsp. cayenne pepper

Preparation

Wash all beans thoroughly; drain and place in a 4-quart kettle with 5 cups water.
Bring to a rapid boil for 2 minutes.
Remove from heat; cover and let stand for 1 hour.