1 lb. soup beans
1 lb. diced ham or 2 ham hocks
1 (28 oz.) can crushed tomatoes
1 tsp. chili powder
1/2 tsp. basil
1/2 tsp. thyme
1 tbsp. lemon juice
1 lg. onion, chopped fine

Soak beans overnight; drain. Cook beans, onion and ham or ham hocks in 2 quarts water until beans are soft. If ham hocks are used, remove and let cool. Add all the other ingredients and simmer for at least 1/2 hour. Clean meat from ham hock and add to soup.