Recipe(tried): Hawkeye-Hillbilly Bean Soup

HAWKEYE-HILLBILLY BEAN SOUP

13 oz. dry mixed beans (I use 1 oz. each of the following: lima beans, baby lima beans, kidney beans, red beans, black beans, garbanzo beans, lentils, pinto beans, split peas, navy beans, great northern beans, blackeyed peas, barley)
8 cups water (see note *)
1 lb. lean ham chunks (bite-sized)
1 clove of garlic
1 (14 1/2 oz.) can Del Monte Diced Tomatoes
1 cup chopped celery
1 medium to large onion (chopped)
1 cup chopped carrots
1 medium to large green pepper (chopped)
2 tsp. Lawry's Salt Free 17
1 (14 1/2 oz.) can Swanson's Clear Chicken Broth
1 bay leaf

The night before cooking, wash beans; cover with water and soak overnight.

The next morning, drain beans and place in a large pan or slow-cooker. Drain tomatoes, saving the liquid, and add to beans. *Add tomato liquid and chicken broth, with enough water to total 8 cups, to beans. Add ham, onion, green pepper, celery, carrots, garlic, and bay leaf. Cover and cook on medium/low heat until beans are soft and vegetables are tender (4 to 6 hours). (For slow cooker, follow manufacturer's instructions (4 on a West Bend Country Kettle). A crock pot also works well.) One hour before serving, remove garlic and bay leaf and add Salt-Free 17 .

For an Ozarks style meal, serve with cornbread.