2 lbs. dried Great Northern beans
2 qts. water
1 c. fine barley
1 ham hock
2 c. ham, coarsely chopped
1 lb. ground beef, cooked & drained
1 lg. onion, chopped
8 cloves garlic, minced
6 carrots, sliced
4 (10 1/2 oz.) cans consomme
1 to 1 1/2 tsp. salt
1 tsp. pepper
1/4 c. Worcestershire sauce
1/2 tsp. hot sauce
2 fresh jalapeno peppers, split & seeded

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, let soak overnight. Drain. Add 2 quarts water; bring to a boil. Add remaining ingredients; cover. Reduce heat, and simmer 2 1/2 hours, stirring occasionally. Yield: 5 1/2 quarts.