This is an easy, flavorful soup that has lots of variations.The soup pictured above was made in a crock pot without pasta.


1 package soup beans (see note)
2 quarts water.
2 teaspoon salt, omit if using ham
1 ham bone and scraps , or turkey leg or 1 1/2 pounds chuck roast
1 28-oz. can tomatoes, coarsely chopped or one can diced tomato and green chilies (Rotel)
1 large onion
1 teaspoon chili powder or 2 teaspoons mixed spices (thyme, savory, sage, oregano)
2 tablespoons lemon juice
Brown sugar to taste
1/4 pound pasta

In a very large soup kettle, soak the beans with the salt overnight. The next day add the meat and bring to a boil over high heat.  Reduce heat and simmer, covered 2 hours.  Add tomatoes and onion, chilies powder or herbs and the reaming ingredients.  Cook 1 hour longer. If the soup gets too thick add more broth or water.  Remove meat, chop it into bite size pieces. and return to soup.

Crockpot Method:  Put all the ingredients in a crockpot/slow cooker and cook for 8 to 10 hours on low.  You do not need to soak beans if using a crockpot.  If you want to add the pasta cook in another pot according to package directions and then add to the soup.  Serve.

1 pound of each bean
-white navy beans
-white lima beans
black beans
kidney beans
pinto beans
green peas
Mix the legumes and barley.   Divide into 9 bags (2 cups).  Add 1 dried hot chili and seal.  Store in refrigerator until ready to use.