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EIGHT BEAN SOUP
1 lb. (about 2 1/2 c.) beans (great northern, navy, kidney, pinto, green
split pea, black, garbanzo, lentils, black-eyed peas, etc.)
Ham bone or pork bones
1 bay leaf
1 lg. onion, chopped
1 can (16 oz.) tomatoes, cut up
1 tsp. chili powder
Salt & pepper to taste
Rinse beans. Place in large kettle, cover with about 2 quarts
water, bring to a boil. Remove from heat, cover and let stand for
1 to 2 hours. Drain off water. Add 2 quarts fresh water (or
broth-bouillon), ham or pork bones and bay leaf. Bring to a boil
and simmer for 2 to 3 hours. Remove and discard bay leaf. Add
onion, tomatoes, chili powder, salt and pepper. Simmer 10 minutes
more (or longer).
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Bean 15