*  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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