Bean Soup with ham bone

This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. You double it and freeze what we don't eat. That way, you can throw some in a pot for a quick meal or if have unexpected guests drop by.

1/2 cup each dried great northern beans, kidney beans, navy beans, lima beans, butter beans, split green or yellow peas, pinto beans and lentils
Water
1 meaty ham bone
2 teaspoons chicken bouillon granules
1 can (28 ounces) tomatoes with liquid, quartered
1 can (6 ounces) tomato paste
1 large onion, chopped
3 celery ribs, chopped
4 medium carrots, sliced
2 garlic cloves, minced
1/4 cup minced chives
3 bay leaves
2 tablespoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper 

Directions on how to prepared this soup. 
Wash all beans thoroughly,drain and place in a 4-qt. kettle. 
Add 5 cups of water. Bring to a rapid boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. 
 Meanwhile, place ham bone and 3 qts. of water in an 8-qt. soup kettle. Simmer until beans have stood for 1 hour. 
   Drain beans and add to the ham stock; add remaining ingredients. Simmer for 2-3 hours or until beans are tender. Discard bone; add additional water if desired. 
Make about 5-1/2 quarts.