1/4 Cup Each:

Large lima beans
Small lima beans
Black-eyed peas
Navy beans
Kidney beans
Peas (split)
Lentils
Pinto beans
Pink beans
Barley

Ham hocks
1 lg. onion, chopped
1 (28 oz.) can crushed tomatoes
1 tsp. chili powder
Juice of 1 lemon

Place beans in a large kettle, cover with 2 inches of water. Add 2 tablespoons of salt and soak overnight. Drain. Add 2 quarts of water and ham hocks. Bring to a boil. Simmer slowly for 3 hours.

Remove ham hock. Cut meat from bones and return meat to soup. Add remaining ingredients. Cook 1 additional hour. Serves 8.