2 lb. dried northern beans
2 qt. water
1 c. fine barley
1 ham hock
2 c. coarsely chopped ham
1 lb. ground beef, cooked and drained
1 lg. onion, chopped
8 cloves garlic, chopped
6 carrots, sliced
4 (10 1/2 oz.) cans consomme
1 to 1 1/2 tsp. salt
1 tsp. pepper
1/4 c. Worcestershire sauce
1/2 tsp. hot sauce
2 fresh jalapeno peppers, split and seeded

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inch above beans; soak overnight. Drain. Add 2 quarts water; bring to a boil. Add remaining ingredients; cover, reduce heat, and simmer 2 1/2 hours, or until beans done, stirring occasionally. Yields 5 1/2 quarts.

Need to add more water for a thinner consistency. Soup may be frozen if desired.