Pennsylvania 8 Bean Soup

• 1/4 c. each: pinto, navy, kidney, large lima, small lima beans, black-eyed peas, split peas, lentils and barley
• 2 Tbsp. salt
• ham bone or hock
• 1 large onion, chopped
• 1 large can tomatoes (28 oz.)
• 1/2 to 1 tsp. chili powder
• 1 tsp. lemon juice
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper

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

pinto, salt, ham bone, onion, tomatoes, chili powder, lemon juice, sugar, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315740 (may not work)