Categories: Beans (Round), Main Dish, Pork, Soup

Ingredients

• 1/4 cup barley
• 1/4 cup dried black beans
• 1/4 cup dried red beans
• 1/4 cup dried pinto bean
• 1/4 cup dried navy beans
• 1/4 cup dried black-eyed peas
• 1/4 cup great northern bean
• 1/4 cup dried lentils
• 1/4 cup dried split peas
• 2 quarts water
• 1 lb ham, cooked and diced
• 1 large onion, chopped
• 2 -3 garlic cloves, minced
• 1/2-3/4 teaspoon salt (or to taste)
• 1 (16 ounce) can tomatoes, undrained
• 1 (10 ounce) can tomatoes and green chilies, undrained (Rotel)

Directions

1. Sort and wash beans; place beans in a large Dutch oven.

2. Cover with water 2 inches above beans; let soak overnight.
3. Drain beans; add 2 quarts fresh water, ham, onion, garlic, and salt to the pot with the beans.
4. Cover and bring to a boil; decrease heat and simmer 1 ½ hours OR until beans are tender.
5. Add tomatoes with liquid; simmer 30 minutes, stirring occasionally.

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