Aunt Ginny'S Bean Soup

• 1 (20 ounce) bag 16 bean soup mix (or you can make your own mixture by using an assortment of dried beans, peas, and lentils.)
• 1 ham bone, with some meat attached
• 1 (12 ounce) package of diced ham (I use the Hormel brand)
• 2 large onions, diced
• 2 bell peppers, diced
• 4 -5 stalks celery, diced
• 1 (28 ounce) can diced tomatoes
• 3 garlic cloves, minced
• 1 bay leaf
• 1 lemon, juice of
• salt and pepper

1. Wash beans and add water to cover 2 inches over the beans.
2. Soak overnight.
3. Drain and put in a 6-8 quart pot.
4. Cover with 2 quarts water, or use the ham stock made the day before (you may want to use chicken or vegetable broth if you didn't use a ham bone to make a stock).
5. Remove meat from ham bone and dice, discarding any fat.
6. Add the remaining ingredients and the meat removed from the ham bone and bring to a boil.
7. Lower heat and simmer for 3-4 hours, or until the beans are tender.
8. Sometimes I will add about 1 T chili powder to the soup for a change of pace.

bean soup mix, ham bone, ham, onions, bell peppers, stalks celery, tomatoes, garlic, bay leaf, lemon, salt

Taken from www.food.com/recipe/aunt-ginnys-bean-soup-110852 (may not work)