2 c. multi-bean soup mix (see below)
3 qts. water
1 lb. ham, diced
1 lg. onion
3 lg. carrots, diced
2 leeks slices finely
2 to 3 lg. stalks celery, sliced
2 bay leaves
2 cloves garlic, minced finely
1 lg. onion, studded with 4 to 5 whole cloves
1 lg. can tomatoes
2 tbsp. fresh parsley, chopped
1 tsp. dried basil
1 tsp. sugar
Salt and pepper to taste

Soak beans overnight. Drain well, place in large heavy stockpot with water and bring to boil. Reduce heat and add rest of ingredients. Cover and simmer for 2 1/2 hours or until beans are tender. Remove onion and bay leaves before serving.

MULTI BEAN SOUP MIX:

1 lb. small navy beans
1 lb. small lima beans
1 lb. red kidney beans
1 lg. green split peas
1 lb. yellow split peas
1 lb. black beans
1 lb. pinto beans
1 lb. black eye beans
1 lb. lentils

Mix all beans together and keep stored in a dark cool closet.