Bean Soup

This soup is so good!  And it's simple to make.  Since you don't need very much of each of the kinds of beans, I suggest visiting your local bulk section of the super market and getting just the amount you need.  Though, if you're like me, you'll be wanting to make this often!

1/3 cup pinto beans
1/3 cup great northern beans
1/3 cup red beans
1/8 cup kidney beans
1/8 cup small white beans
¼ cup garbanzo beans
1 Tbsp. Blackeye peas
2 Tbsp. Split pas
1 Tbsp. Black beans
1/3 cup. Lentils
Ham Hock
1 large can tomatoes
2 Tbsp salt
1 large onion, chopped
1 clove garlic, chopped
1 tsp. Chili powder
½ cup red wine (chicken broth)
½ cup chopped parsley

Cover beans with water and salt; soak overnight. Next day, drain, add 2 quarts water and ham hocks; simmer 3 hours. Add onion, tomatoes, chili powder, garlic, salt and pepper. Simmer another hour. Add red wine (broth) and parsley. Serves 10

* I added a little extra ham since there wasn't very much meat on the ham hocks. 
** I also made a double batch so I could freeze some for later.  The soup is even better a day or two after you make it because the flavors blend while they sit.