5 bean 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 ea 16-oz can cut tomatoes      3/4 ts Thyme
1/4 ts Pepper      1 c Red beans
1 c Northern beans      2 ea 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.