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Ten Bean Soup

by Bill Drummond

1/4 Cdried black-eyed peas
1/4 Cdried split Green peas
1/4 Cdried butter beans
1/4 Cdried lentils
1/4 Cdried pinto beans
1/4 Cdried navy beans
1/4 Cdried great northern beans
1/4 Cdried red beans
1/4 Cdried pearl barley
1/4 Cdried small Lima beans
onehot pepper, finely chopped
2ham hock
one largeonion, chopped
two 14 1/2 oz cans  no salt added tomatos
onejuice of one lemon
to tasteseasonings

Thoroughly wash all beans and place them in a large container. Cover with water and soak overnight.

In the morning, drain the beans. Add 2 quarts of water and the ham hocks. Bring to a boil. Simmer 2 to 2 1/2 hours, stirring occasionally.

Add the onion, tomatoes, lemon juice, and chopped hot pepper. Simmer another 30 minutes.

This makes a very large pot of soup -- about 10 servings. The soup is better if made a couple of days ahead of time and aged in the refrigerator. Portions can be frozen for another day.

Sodium content in milligrams
1/4 C black-eyed peas (cow peas) 2
1/4 C split green peas 1
1/4 C butter beans 1
1/4 C lentils 1
1/4 C pinto beans 1
1/4 C navy beans 1
1/4 C great northern beans 1
1/4 C red beans (used listing for kidney beans)   1
1/4 C baby lima beans 1
one hot pepper 3
2 ham hocks   unknown
one onion 4
two 14 1/2 oz cans   no salt added tomatos 176
juice of one lemon 2
Recipe total = 195 mg
without ham hocks

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