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Nine Bean Soup

1 cup dried black beans
1 cup dried red beans
1 cup dried pinto beans
1 cup dried white beans
1 cup split green peas
1 (15.5-ounce) can navy beans, drained
1 (15.5-ounce) can garbanzo beans, drained
1 (15.5-ounce) can black-eyed peas, drained
1 (15.5-ounce) can kidney beans, drained
1 pound diced cooked ham
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) can diced tomatoes with green chiles
1 onion, chopped
3 cloves garlic, crushed
1/2 teaspoon salt

1. Combine black beans, red beans, pinto beans, white beans and split green peas. Cover with water and soak overnight.
2. Drain beans and place in a large stockpot; cover with water. Add navy beans, garbanzo beans, black-eyed peas and kidney beans. Cover and bring to a boil. Reduce heat and simmer for 1½ hours or until beans are tender.
3. Add ham, tomatoes, tomatoes with green chiles, onion, garlic and salt. Simmer for 30 minutes to blend flavors.

Makes 12 servings.