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

Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans; soak overnight. Drain beans; add 2 quarts water and next 4 ingredients. Cover and bring to boil; reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Yield: 8 cups.