Barley pearls
Black beans
Red beans
Pinto beans
Navy beans
Great northern beans
Lentils
Black-eyed peas

Combine all dried beans, barley pears and lentils together.

SOUP:

2 c. nine bean soup mix
3/4 tsp. salt
2 qts. water
1 lg. onion, chopped
1 lb. ham, diced
1 clove garlic, minced
1 (16 oz.) can tomatoes, undrained and chopped
1 (10 oz.) can tomatoes and green chilies, undrained

(I use 1 quart of my canned tomatoes and 1 small can chopped green chilies.)

I also add Nature's Seasons, hot pepper and black pepper to taste.

Sort and wash 2 cups bean mix; place in Dutch oven. Cover with water 2 inches above beans; let soak overnight or all day. Drain beans. Add water, ham, onion, garlic and tomatoes.

Cover and bring to a boil; reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Yields: 8 cups soup.