| | Directions | | Soak beans in water overnight, according to directions on package. Discard water and rinse beans. In a large soup pot, add beans, water and ham bone. Cook lazily on medium low heat for 3 hours, stirring occasionally. Add the remaining ingredients. Stir until blended. Continue cooking on low for another 30 minutes or until vegetables are tender. Can add 1/2 C. of barley for a thicker soup. |
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| Ingredients | | - |  | 1 package 13 bean mixture |
| - | | 2 quarts water |
| - | | 1 ham bone, with extra meat attached |
| - | | 1 onion, chopped (large) |
| - | | 1 can diced tomatoes (large can) |
| - | | 1 teaspoon chili powder |
| - | | 1 clove garlic, minced |
| - | | 1 bay leaf |
| - | | juice of 1 lemon |
| - | | 1 cup celery, chopped |
| - | | 1 cup carrots, chopped |
| - | | 1/2 cup barley (optional) |
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