1/2 C. green split peas
1/2 C. yellow split peas
1/2 C. black-eyed peas
1/2 C. pinto beans
1/2 C. red beans
1/2 C. black beans
1/2 C. white lima beans
1/2 C. Great Northern beans
1/2 C. Navy beans
1/2 C. garbanzo beans
2 C. soybeans
1/2 C. barley
1/2 C. lentils
Combine dried peas, beans, barley and lentils and mix. Use 2 cups to make soup.
Store remaining beans in air-tight containers. Can be used to make more soup or
other dishes.
Ham and Bean Soup
2 C. bean mixture (see recipe on right)
3 to 4 lbs. smoked ham hocks or 1 ham (3 to 4 pounds)
3 quarts water
1 lb. canned diced tomatoes
1 large onion, diced
1 large green bell pepper, cored and chopped
1 C. chopped celery
1 clove garlic, minced
1 T. lemon juice
1 T. sugar
2 T. Worcestershire sauce
In large soup kettle, combine 2 cups bean mixture, ham hocks or ham and water.
Bring to boil and boil gently about 2 hours. Add remaining ingredients and
simmer another 2 hours. Remove ham hocks or ham, cut off meat and return meat to
pot.
