Title: 5 Bean Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 1 | c | Pinto beans |
| 1 | c | Navy beans |
| 1 | c | Black eyed peas |
| 10 | c | Water |
| 1 | c | Chicken bouillon |
| 1 | c | Diced onion |
| 1 | | 16-oz can cut tomatoes |
| 3/4 | ts | Thyme |
| 1/4 | ts | Pepper |
| 1 | c | Red beans |
| 1 | c | Northern beans |
| 2 | | Whole bay leaves |
| 2 | lb | Meaty ham bones |
| 1 1/2 | c | Smoked ham |
| 1 | tb | Chili powder |
| 1/4 | ts | Worcestershire sauce |
| 1 | md | Grated carrot |
Place beans into 4 quart kettle, cover with 2 inches of water
and allow to soak overnight. Drain water then add ham bones,
water and bay leaves. Simmer covered for 2 hours. Remove ham
bones and return any meat to kettle. Add bouillon, onions,
chili and garlic powder, thyme, pepper, tomatoes, carrot and
worcestershire sauce. Cover and simmer for 1 hour. Add water as
needed. Serve with hot cornbread.