1/4 c. black-eyed peas
1/4 c. green split peas
1/4 c. yellow split peas
1/4 c. large limas
1/4 c. lentils
1/4 c. red beans
1/4 c. pinto beans
1/4 c. great northern beans
1/4 c. navy beans
1/4 c. pearly barley
29 oz. can tomatoes
1 chopped onion
1-2 tsp. chili powder
Juice of 1 lemon
Pepper

Wash and pick over beans. Cover beans with water and soak overnight. (You can skip this - it just takes them longer to cook.) Drain and cover with 3 quarts of water. Bring to a boil and simmer 2-3 hours adding more water if necessary. Add remaining ingredients and simmer 30 minutes more. Improves with age. Can be frozen.