12 Bean Soup

• 1 bag pearl barley
• 1 bag light red kidney beans
• 1 bag yellow split beans
• 1 bag pinto beans
• 1 bag rosadas beans
• 1 bag marrow beans
• 1 bag lentils
• 1 bag baby limas
• 1 bag black-eyed peas
• 2 bags Great Northern beans
• 2 bags navy beans
• 1 (2 lb.) smoked butt portion ham
• 1 large onion, chopped
• 28 oz. crushed tomatoes
• 1 tsp. chili powder
• juice of 1 lemon

1. Divide beans equally to equal 2 cups.
2. Remainder of beans can be divided into 2 cup portions and reserved in Ziploc bags for use another time.
3. Wash 2 cups of assorted beans.
4. Place in a large kettle and cover with 2 inches of water and 2 tablespoons salt. Soak overnight.
5. Drain in the morning.
6. Add 2 quarts of water and ham.
7. Simmer slowly for 3 hours.
8. Add onion, tomatoes, chili powder, lemon juice and salt and pepper to taste.
9. Remove the ham; cut it up and add the pieces to the soup.
10. Simmer slowly one hour or more.

pearl barley, light red kidney beans, beans, pinto beans, rosadas beans, beans, lentils, baby limas, blackeyed peas, bags great northern beans, beans, portion ham, onion, tomatoes, chili powder, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454014 (may not work)