Title: Bean soup #3
 Categories: Soup
      Yield: 8 Servings
 
  1 1/2 c  Bean mixture (see
           -instructions)
      1 ts Salt
      2 qt Water
      1    Ham bone; -or-
      1 lb Of ham; diced
      1 cn (10-oz) Ro-tel tomatoes
      1 lg Onion; diced
      1    Clove garlic; minced
      1    Lemon; juice of
      1    Long red or green chili
           -pepper; or Cayenne pepper
           -to taste
    1/2    -(up to)
      1 lb Sliced Polish sausage;
           -cooked and drained
           -(optional)
 
   Wash bean mixture. Cover with water, add salt and soak overnight, or
  bring to a boil for 5 minutes, remove from heat, and soak 1 hour.
  Drain. Place beans in water, add ham bone or ham and simmer for 3
  hours. Add Ro-Tel, onion, garlic, lemon juice, red or green chili
  pepper, and simmer for 2 hours. If using sausage, add and simmer for
  1 more hour. Yield: 8 to 10 servings.
  
   Bean Mixture: The base mixture for this soup is 8 assorted packages
  of dried peas and beans. For example: lentils, split peas, baby
  limas, black beans, red beans, black-eyed peas, navy beans and barley.
  
   Suggestion: 1-1/2 cup amounts can be packaged in a plastic bag and
  tied with a plaid ribbon with recipe enclosed for a Christmas
  remembrance.
  
  SUSAN DIFFEY JOHNSON
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,