1 pound dried great Northern beans

1 pound dried navy beans

1 pound dried pinto beans

1 pound dried red beans

1 pound dried black-eye peas

1 pound dried green split peas

1 pound dried yellow split peas

1 pound dried lentils

1 pound dried baby limas

1 pound dried large limas

1 pound barley pearls

Combine all ingredients into a very large bowl. Divide mixture evenly into 13 (2 cup) containers, and enclose recipe for French Market Soup. Yield: 26 cups mix

French Market Soup

 

1 (2 cup) package French Market Soup Mix
2 quarts water
1 large ham hock
1 (16 ounce) can whole tomatoes, undrained and coarsely chopped

1 1/2 cups chopped onion

3 T. lemon juice

1 chile pepper, coarsely chopped

1 clove garlic, minced

1 1/4 tsp. salt

1/4 tsp. pepper

Sort and wash soup mix; place in a Dutch oven. Cover with water 2 inches above soup mix; let soak 8 hours. Drain soup mix, and return to pan; add 2 quarts water and ham hock. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in tomatoes and next 4 ingredients. Bring to a boil, reduce heat, and simmer, 30 minutes. Remove ham hock; remove meat from bone. Chop meat, and return to soup. Stir in salt and pepper. Yield: 3 quarts.