Grace Church 12-Bean Soup

• 2 Tbsp. salt (optional)
• ham bone or ham hock
• 1 large onion, chopped
• 1 large can tomatoes
• 1/2 to 1 tsp. chili powder
• 1 tsp. lemon juice
• 1 tsp. sugar
• 1/2 tsp. each: salt and pepper
• 1/4 c. each: 12 different kinds uncooked beans and barley

1. Wash beans and barley.
2. Place in large kettle; cover with water to 2 inches above beans.
3. Add the salt (optional).
4. Soak overnight; drain in the morning.
5. Add 2 quarts water and ham bone or hock. Bring to boil; simmer slowly for 3 hours, stirring occasionally. Remove ham bone or hock.
6. Cut off meat; chop and return to soup. Add onion, tomatoes, chili powder, lemon juice, sugar, salt and pepper.
7. Simmer slowly 1 or more hours.
8. Serve with a tossed salad and cornbread or crusty French bread.
9. Enjoy!!!

salt, ham bone, onion, tomatoes, chili powder, lemon juice, sugar, salt, different

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573512 (may not work)