Chicago-style 15 Bean Soup with Sausage

1 bag (20 ounces) 15-bean soup mix

1 large white onion, chopped

1 teaspoon chili powder

1 tablespoon garlic salt

1 can (141/2 ounces) diced tomatoes

1 pound smoked sausage, diced

1 teaspoon pepper

1 lemon, juiced

Soak beans overnight in large pot; drain and rinse.

Bring 10 cups water to boil in same pot, add beans; reduce heat to simmer, cover and cook 45 minutes (see note). Skim off any foam as needed.

Stir in onions, chili powder, garlic salt, tomatoes, sausage and pepper. Squeeze lemon juice into pot and stir. Simmer for 1 to 11/2 hours uncovered.

Serves eight to 10.

Cook's note: If you don't have time to soak beans overnight, rinse beans, put in a large pot filled with water and cook over medium heat 1 hour. Drain and proceed as directed.