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15-Bean Soup Mix




Source of Recipe


by Millie, from Lynnette’s Kitchen Delights


List of Ingredients




1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried red lentils
1 pound dried green lentils
1 pound dried brown lentils
1 pound dried cranberry beans


Recipe



Combine beans in a very large bowl. Pour 2 cups into a large Mason-type jar.

Attach recipe card which says the following:

INGREDIENTS:

2 cups 15 bean soup mix
1 smoked Ham Hock
2 cans (14.5 oz) stewed tomatoes
1 medium onion
2 ribs celery--chopped
1 clove garlic--minced
1 bay leaf--minced
6 cups water
1/4 cup chopped fresh parsley
1 tbsp red wine vinegar
2 tsps salt
1 tsp ground black pepper
1 tsp chili powder
1 tsp ground cumin

INSTRUCTIONS:

Cover bean mix with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, celery, garlic, bay leaf and 6 cups water. Bring to a boil over medium-high heat; reduce to medium-low, cover, and simmer 1 hour. Add remaining ingredients; continue to simmer 1 hour or until beans are tender. Serve warm