Pennsylvania 8 Bean Soup - cooking recipe

Ingredients

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

Preparation

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