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Cupboard Bean Soup

Source of Recipe

Aunt Saunny
2 C. (1 lb.) mixed dried beans or peas (see note)
8 C. water
2 C. cooked, cubed 1/2 inch ham
1 1/2 C. (3 med.) chopped onions
1 tsp. salt
1/4 tsp. pepper
28 oz. can whole tomatoes, undrained
2 tsp. chili powder
2 T. lemon juice

In Dutch oven, combine beans and water. Cook over high
heat until water comes to a boil, 15-20 min. Boil 2
min.; remove from heat. Cover, let stand 1 hour. Add
ham, onions, salt and pepper to beans. Cover, cook
over low heat until beans are tender (about 2 hours).
Add remaining ingredients, cover and continue cooking
about 1 hour or until flavors are blended. Season to
taste. Makes 9 (1 C.) servings.

NOTE:
Suggested dried beans or peas include navy beans, lima
beans, pinto beans, kidney beans, whole peas, split
peas, black-eyed peas and yellow peas.