Duggins Bean Soup

Mix equal proportions of the beans listed below. (Buy a lb. of each and give away the mixture to friends.)

Speckled limas

Large "Great Northern" navy beans

Small white navy beans

Black beans

Pinto beans

Red kidney beans

Garbanzo or chick peas

Lentils

Blackeyed peas

Barley

Yellow split peas

Green split peas

Baby ford hook lima beans (green)

Field peas

Cream peas

Large white butter beans

For 4-6 servings, wash 1 1/2 C of bean mixture. Cover with water. Add 1 T salt. Soak for 3 hours or overnight. Put beans in 2 qts. water. Add a ham bone and one lb. of ham pieces. Let boil slowly in iron pot for 2 1/2 to 3 hours.

Add:

1 can Rotel (hot) tomatoes

1 whole large onion

1 clove garlic

juice of one lemon

1 long pod of green pepper or red pepper (optional)

salt and pepper to taste

Cook for 30 min. more. The soup may be kept in refrigerator in covered container. Flavor improves with age.