Large lima beans
Black turtle beans
Navy beans
43 lentils
Green split peas
Green lentils
Black-eyed peas
Pinto beans
Kidney beans
Small red beans
Yellow split peas

Wash beans and place in stock pot. Cover with water and soak overnight. Drain and add 2 quarts water or beef stock, 2 ham hocks, chopped large onion, 1 (28 oz.) can tomatoes, 1 teaspoon chili powder, juice of a lemon and pepper to taste. Bring to a boil and simmer, covered for 3 hours. Remove ham bones. Makes 4 quarts of soup; freezes well.