Bean Soup - cooking recipe

Ingredients

2 oz. large lima beans
2 oz. small lima beans
2 oz. yellow split peas
2 oz. green split peas
2 oz. kidney beans
2 oz. pinto beans
2 oz. black beans
2 oz. black-eyed peas
juice of 1 lemon
1 onion (large)
2 oz. Michigan navy beans
2 oz. Great Northern beans
2 oz. small red beans
2 to 3 ham hocks or a ham bone
1 can crushed tomato
salt and pepper to taste

Preparation

Wash beans thoroughly; place in large pot.
Cover with water. Add 2 tablespoons salt and soak overnight.
In the morning, drain well and add 2 quarts of water and ham hocks.
Bring to boil and simmer slowly 2 1/2 to 3 hours.
Add large chopped onion, crushed tomato, juice of lemon, salt and pepper to taste.
Simmer another 1/2 hour or longer if desired.
Freezes well.
May be made ahead of time.
Serves 6 to 8.