12 Bean Soup - cooking recipe

Ingredients

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

Preparation

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