1 lb. barley pearls
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried pinto beans
1 lb. dried navy beans
1 lb. dried Great Northern beans
1 lb. dried lentils
1 lb. dried split peas
1 lb. dried black eye peas
2 c. Nine Bean Soup Mix
2 qts. water
1 lb. ham, diced
1 lg. onion, chopped
1 clove garlic, minced
1/2 tsp. salt
1 (16 oz.) can tomatoes, undrained and chopped
1 (10 oz.) can tomatoes and green chilies, undrained

Sort and wash beans; place in Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans; add water, ham, onion, garlic, and salt. Cover and bring to boil; reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients and simmer 30 minutes, stirring occasionally. Yields: 8 cups soup. Cook ham and bone and use water to cook beans.