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TEN BEAN SOUP 
1/3 cup dried kidney beans
1/3 cup small white beans
1/4 cup dried garbanzos
1 Tbsp. dried split peas
2 Tbsps. dried black beans
1/2 cup dried lentils
Piece of ham or 2 ham hocks
1 clove garlic, chopped
1 large onion, chopped
1 (28 oz.) can tomatoes
1 Tbsp. chili powder
Salt and pepper to taste
1/2 cup red wine
1/2 cup chopped parsley

Place dried beans in large kettle, cover with water and 2 tablespoons salt. Soak overnight, or use quick method of bringing water to rolling boil and turning off heat and letting beans soak until cool. Then next morning, drain beans, add 1 1/2 quarts water and ham or ham hocks. Simmer slowly 2 1/2 to 3 hours. Add chopped onion, tomatoes, and seasonings, and simmer another hour or longer. Before serving, add wine and chopped parsley. Serves 10. Is nice served with hot buttered cornbread and a green salad.
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