Country Bean Soup

Country Bean Soup
1 1/2 cups 10-bean mix (see note)
4 cups water
2 cans (10.5 ounces each) chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 cups diced cooked ham
1 large onion, chopped
1 can (16 ounces) whole tomatoes with juice, coarsely chopped
1 can (4 ounces) chopped green chilies, drained
3 tablespoons lime juice
In a colander rinse the bean mix. Place in Dutch oven, cover with water 2 inches above beans and soak overnight. The next day, drain off water, leaving beans in pot.
Add 4 cups water, chicken broth, garlic powder and pepper.
Cover and bring to a boil; reduce heat and simmer 1 1/2 hours or until beans are tender. Add ham, onion, tomatoes, green chilies and lime juice and simmer, uncovered, 30 minutes, stirring occasionally.
Serves eight.
Cook's note: Bean mix is equal parts dried navy beans, pinto beans, Great Northern beans, green split peas, black-eyed peas, lentils, large limas, black beans, red kidney beans and barley pearls. Ten-bean mixes can be found in the soup aisle of many supermarkets.
Nutrition values per serving: calories, g fat, g carbohydrates, g fiber, g protein, mg cholesterol, mg sodium.