Recipe: Five Bean Soup

FIVE BEAN SOUP

1 cup black eyed peas
1 cup navy beans
1 cup northern beans
1 cup pinto beans
1 cup red beans
2 lb meaty ham bones
10 cups water
2 whole bay leaves
1 (16-oz) can cut tomatoes
1 1/2 cups smoked ham
1 cup chicken broth
1 cup diced onion
1 medium-size grated carrot
1 tbsp chili powder
1 tsp garlic powder
3/4 tsp thyme
1/4 tsp Worcestershire sauce
1/4 tsp pepper

Place dry beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight.

Drain water then add ham bones, 10 cups water and bay leaves. Cover and simmer for 2 hours.

Remove ham bones and return any meat to kettle.

Add tomatoes, smoked ham, chicken broth, onions, carrot, chili powder, garlic powder, thyme, Worcestershire sauce, and pepper. Cover and simmer for 1 hour. Add water as needed.

Remove bay leaves. Serve with hot cornbread.