"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
lima beans, navy beans, split peas, pinto beans, black eyed peas, lentils, barley, kidney beans, 1-2 ham hocks, 1 large chopped onion, 1 #21/2 size can tomatoes, 1 tsp. chili powder, juice of 1 lemon, salt and pepper to taste.
wash beans and place in a large kettle. Cover with water 2 inches above beans and soak overnight. Drain beans in the morning and add 2 quarts water and ham hocks. simmer slowly for 3 hours. Add remaining ingredients, remove hocks and cut meat off and return the meat to the soup. Continue cooking slowly for another hour.
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