Bean Soup

• large navy beans
• navy beans
• split peas
• black-eyed peas
• kidney beans
• 1 (No. 2 1/4 size) can tomatoes
• juice of 1 lemon
• ham or ham hocks
• baby lima beans
• lentils
• barley
• pinto beans
• 1 large onion, chopped
• 1 tsp. chili powder
• salt and pepper to taste

1. Wash beans and place in large kettle.
2. Cover with 2 inches of water and soak overnight.
3. Drain in the morning.
4. Add 2 quarts of water and a ham hock or ham.
5. Bring to a boil and simmer slowly for 3 hours.
6. Add onion, tomatoes and seasonings.
7. Remove ham and cut into pieces.
8. Return to soup and simmer for 1 hour longer.
9. Serve with tossed salad and crackers.

navy beans, navy beans, peas, blackeyed peas, kidney beans, tomatoes, lemon, ham, baby lima beans, lentils, barley, pinto beans, onion, chili powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558771 (may not work)