Recipe: Country Kitchen Calico Bean Soup

COUNTRY KITCHEN CALICO BEAN SOUP
Source: Milwaukee Sentinel, Wilwaukee, WI
Feb. 15, 1995/You asked for it

D.H., Madison, requested the recipe for calico bean soup from the Country Kitchen, Rhinelander. Connie Jean Musolff, assistant manager, sent the recipe.

1/3 cup dry black-eyed peas
1/3 cup dry pinto beans
1/3 cup dry light red kidney beans
1/3 cup dry great Northern beans
1/3 cup dry navy beans
1/3 cup dry baby lima beans
1 small onion, finely chopped
4 ribs celery, finely chopped
1 cup diced ham
1 1/2 tablespoons garlic powder
1/2 tablespoon onion powder
1/2 teaspoon white pepper
1 tablespoon seasoned salt
1 bay leaf
1 tablespoon liquid smoke
4 tablespoons ham base
1 can (16 ounces) diced tomatoes
2 quarts water
1 can (15 1/2 ounces) butter beans

In stock pot, combine all ingredients, except butter beans. Bring to boil. Simmer until beans are tender, about 2 hours. Add butter beans and heat through.

Makes about 1 gallon soup, or about 16 servings.