Bean Soup - cooking recipe

Ingredients

large navy beans
navy beans
split peas
black-eyed peas
kidney beans
1 (No. 2 1/4 size) can tomatoes
juice of 1 lemon
ham or ham hocks
baby lima beans
lentils
barley
pinto beans
1 large onion, chopped
1 tsp. chili powder
salt and pepper to taste

Preparation

Wash beans and place in large kettle.
Cover with 2 inches of water and soak overnight.
Drain in the morning.
Add 2 quarts of water and a ham hock or ham.
Bring to a boil and simmer slowly for 3 hours.
Add onion, tomatoes and seasonings.
Remove ham and cut into pieces.
Return to soup and simmer for 1 hour longer.
Serve with tossed salad and crackers.