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8 BEAN SOUP 
1/4 c. dried black-eyed peas
1/4 c. dried Navy beans
1/4 c. dried kidney beans
1/4 c. dried baby lima beans
1/4 c. dried lentils
1/4 c. dried split peas
1/4 c. dried Great Northern beans
1/4 c. dried pinto beans
1 smoked turkey leg or chuck roast
28 oz. canned tomatoes, chopped
2 tbsp. fresh lemon juice
2 tsp. chili powder
Ground black pepper to taste
1 tsp. marjoram
2 med. onions, chopped

Wash the beans thoroughly. Place beans in a large pot, cover with 3 inches of cold water and soak overnight. Drain and rinse the beans in the morning. Add 2 quarts water and the turkey leg or other meat. Bring to a boil, then cover and simmer 3 hours.

Remove the meat, and if desired, cut the meat from the bone and put the meat back in the soup. Add the tomatoes and their juices, onions, lemon juice, chili powder, marjoram and black pepper. Simmer covered for 30 minutes. Makes 8 to 10 servings.

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