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ED GUSTUM'S 5 BEAN SOUP 2/3 c. pinto beans 2/3 c. navy beans 2/3 c. kidney beans 2/3 c. lima beans 2/3 c. black-eyed peas 2 to 3 smoked ham hocks 3 medium onions, chopped 3 stalks celery, diced 3 large carrots, diced 2 bay leaves 2 Tbsp. chicken bouillon 1 tsp. salt freshly ground pepper Sort and rinse dry beans. Cover with water. Boil 2 minutes. Remove from heat; cover and let stand one hour. Drain water and cover with fresh water. Add smoked ham hocks, cut in 3 to 4 pieces each. Add chopped onions, celery, car- rots, bay leaves, salt and pepper. Bring to a boil, then simmer about 3 hours. Remove meat; trim from bones and dice. Put ham back into soup along with chicken bouillon. Simmer another hour. Adjust seasonings and add water as needed. This soup is even better on the second day. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |