*  Exported from  MasterCook  *
 
                             Ham and Bean Soup
 
 Recipe By     : TASTE OF HOME - FEB/MARCH 1996
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Dressings                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20      ounces        15-bean blend
    5      quarts        water -- divided
    1      pound         fully cooked ham -- cubed
    2                    smoked or precooked bratwurst links
                         -- sliced
    1      cup           green pepper -- chopped
      1/2  cup           each: onion, celery, carrots --  
                         chopped
    2      cloves        garlic -- minced
    2      Tablespoons   Worcestershire sauce
    1      teaspoon      dried basil
      3/4  teaspoon      salt and pepper
      1/2  teaspoon      dried marjoram
      1/2  teaspoon      hot pepper sauce
    2      14 1/2 oz.    diced tomatoes -- undrained
    4      ounces        green chilies -- chopped
 
 Rinse dry beans and place in a Dutch oven with 3 quarts of  
 water. Bring to a boil; boil for 3-5 min. Remove from the   
 heat; cover and let stand for 1 hour. Drain and rinse beans.
 Return to pan; add remaining water and the next 13          
 ingredients. Bring to a boil. Reduce heat; cover and simmer 
 for 2-1/2 to 3 hours or until beans are almost tender. Add  
 tomatoes and chilies; bring to a boil. Reduce heat; cover   
 and simmer for 30 minutes.                                  
 
 
 
 
 
 
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