1/4 c. barley
1/4 c. split peas
1/4 c. lentils
2 tbsp. salt
1/2 lb. ham or ham hocks
1 lg. onion, chopped
1 lg. can tomatoes
1 tsp. chili powder
Salt and pepper to taste
Bay leaf

Wash dried beans, put into large container, cover with water and 2 tablespoons salt, soak overnight. Drain. Add 2 quarts water and 1/2 pound ham or ham hocks. Boil and reduce to simmer for 2 - 2 1/2 hours.

Add onion, tomatoes, chili powder, bay leaf, salt and pepper. Simmer another 30 minutes. Best made a day ahead and reheated.

Serve with French bread, green salad or relish plate. Leftovers can be frozen. Serves 12 or more.