Calico Bean Soup

• 1/4 c. navy beans
• 1/4 c. split peas
• 1/4 c. pinto beans
• 1/4 c. baby lima beans
• 1/4 c. kidney beans
• 1/4 c. black-eyed peas
• 1/4 c. lentils
• 1 c. cubed ham
• 1 large onion, chopped
• 28 oz. can tomatoes
• 1/4 c. chopped celery
• 1/4 c. green pepper, diced
• 2 tsp. chili powder
• 2 cloves garlic, chopped
• 1 tsp. sugar

1. Wash beans, peas and lentils.
2. Place in large pot, cover with water and soak overnight.
3. Drain off water, then add 3 quarts water.
4. Add ham.
5. Simmer slowly 3 hours.
6. Add chopped onion, celery, pepper, tomatoes and chili powder.
7. Stir gently.
8. Add garlic and sugar.
9. Salt and pepper to taste.
10. Simmer 1 hour more, add juice of 1 lemon.
11. Simmer 3 minutes.
12. Serve with hot cornbread.

navy beans, peas, pinto beans, baby lima beans, kidney beans, blackeyed peas, lentils, ham, onion, tomatoes, celery, green pepper, chili powder, garlic, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223363 (may not work)