This is a hearty soup I often made for my family on those harsh cold winter days. And if you actually have any left over, it is even better reheated the next day!
1 (20 -oz.) pkg. mixed, dry beans
2 lbs. chopped, cooked ham
2 qts. water, plus
1 large onion, chopped
2 (14-oz.) cans diced tomatoes
1 (10-oz.) can diced tomatoes with green chilies
1 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
juice of 1 lemon
1/2 tsp, chili powder or to taste (optional)
In a large pot, cover beans with water 2 inches above top of beans and soak overnight or 10 - 12 hours.
Drain.
Add 2 quarts water and the ham to the soaked beans. Simmer 2 1/2 - 3 hours, until beans are tender.
Add the onion, all tomatoes, lemon juice and seasonings.
Simmer 30 to 40 minutes longer. Serve hot with a hunk of corn bread.
(TIP - Do not add salt to beans before they get tender. Doing so will often keep them from getting tender, leaving them hard and crunchy no matter how long you cook them.)
