Recipe - French Market Soup Mix

SOUP MIX
1 pound Dried navy beans
1 pound Dried pinto beans
1 pound Dried Great Northern beans
1 pound Dried green split peas
1 pound Dried yellow split peas
1 pound Dried blackeyed peas
1 pound Dried lentils
1 pound Dried baby lima beans
1 pound Dried lg. lima beans
1 pound Dried black beans
1 pound Dried red beans
1 pound Dried soy beans
1 pound Barley pearls

RECIPE
2 cup French Market soup mix
2 qt Water
1 Ham hock
1 One fourth teaspoon Salt
One half teaspoon Pepper
1 cn (16 oz.) whole tomatoes, cut
up, juice & all
1 lg Onion, chopped
1 Clove garlic, minced
1 Chili pepper, coarsely
chopped or
One half cn (10 oz) Rotel tomatoes
(optional)
One fourth cup Chopped parsley (optional)
One fourth cup Lemon juice (optional)

Divide into fourteen 2 cup packages. This is a nice Christmas gift with
recipe attached. Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover
with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart
water and mix first 3 ingredients. Cover and bring to a boil, reduce heat
and simmer about 2 hours, or until beans are tender. Add remaining
ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from
soup, remove meat from bone, chop meat and return to soup. Yield 2
One half quarts.

Posted to EATL Digest 08 Sep 96

From: Joe Ames ames@PROLOG.NET

Date: Mon, 9 Sep 1996 09:17:29 0400