1/4 c. dried black-eyed peas
1/4 c. dried navy beans
1/4 c. dried kidney beans
1/4 c. dried baby lima beans
1 tsp. salt
28 oz. can tomatoes, coarsely chopped
2 med. onions, coarsely chopped
2 tbsp. fresh lemon juice
1 tsp. or more chili powder
1/2 tsp. freshly ground black pepper
1/4 c. dried lentils
1/4 c. split green peas
1/4 c. great northern beans
1/4 c. pinto beans
1 smoked ham hock

Wash beans thoroughly. Place beans in soup pot, cover with 3 inches cold water and soak overnight. Drain and rinse beans in morning. Add 2 quarts water, 1 teaspoon salt and ham hock. Bring to boil, then cover and simmer for 3 hours.

Remove ham hock, cut the meat from the bone and put meat back in the soup. Add tomatoes and the juice, onions, lemon juice, chili powder, and black pepper. Simmer covered for 40 minutes. Before serving, adjust the seasoning, if needed, adding more chili powder or salt to taste. Serves 6 to 8.