Bean Soup

• 2 oz. large lima beans
• 2 oz. small lima beans
• 2 oz. yellow split peas
• 2 oz. green split peas
• 2 oz. kidney beans
• 2 oz. pinto beans
• 2 oz. black beans
• 2 oz. black-eyed peas
• juice of 1 lemon
• 1 onion (large)
• 2 oz. Michigan navy beans
• 2 oz. Great Northern beans
• 2 oz. small red beans
• 2 to 3 ham hocks or a ham bone
• 1 can crushed tomato
• salt and pepper to taste

1. Wash beans thoroughly; place in large pot.
2. Cover with water. Add 2 tablespoons salt and soak overnight.
3. In the morning, drain well and add 2 quarts of water and ham hocks.
4. Bring to boil and simmer slowly 2 1/2 to 3 hours.
5. Add large chopped onion, crushed tomato, juice of lemon, salt and pepper to taste.
6. Simmer another 1/2 hour or longer if desired.
7. Freezes well.
8. May be made ahead of time.
9. Serves 6 to 8.

beans, beans, peas, green split peas, kidney beans, pinto beans, black beans, blackeyed peas, lemon, onion, michigan navy beans, great northern beans, red beans, ham hocks, tomato, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798026 (may not work)