Emily'S Bean Soup - cooking recipe

Ingredients

1/2 c. each, great Northern, kidney, navy, lima, pinto beans, butter split green or yellow peas, and lentils (4 1/2 c. in all)
water
1 ham bone
4 carrots
1 large onion
3 celery sticks
2 chicken bouillon cubes
2 garlic cloves
1/4 c. chives
1 can (28 oz.) tomatoes
3 bay leaves
parsley
thyme
1 can tomato paste
1 tsp. dry mustard
1/2 tsp. cayenne pepper

Preparation

Boil beans in 5 c. water.
Boil 2 min., then let stand covered 1 hour.
Place ham bone in pot and 3 quarts water, simmer 1 hr.
Drain beans and add to the ham stock.
(Can use the bean water too.)
Add remaining ingredients.
Simmer 2 - 3 hrs. or until beans are tender.
Discard bones; add additional water if desired.
Yield: 5 1/2 quarts.