FRENCH MARKET SOUP MIX
1 lb dried black beans 1 lb dried green split peas
1 lb dried great Northern beans 1 lb dried yellow split peas
1 lb dried navy beans 1 lb dried lentils
1 lb dried pinto beans 1 lb dried baby limas
1 lb dried red beans 1 lb dried large limas
1 lb dried black-eyed peas 1 lb barley pearls
Combine all ingredients in a very large bowl. Divide mixture evenly into 13 packages with 2 cups in each. Bag in plastic sack and tie with ribbon. Include recipe for soup in the basket. Makes 13 packages.
INSTRUCTIONS
1 package (2 cups) French Market Soup Mix
2 quarts water
1 large smoket ham hock
1 can (16 oz) whole tomatoes, undrained and coarsely chopped
1 1/2 cups chopped onion
3 Tablespoons fresh lemon juice
1 chile pepper charsely chopped
1 clove garlic, minced
1/2 green pepper, chopped 1/2 red pepper chopped
1 1/4 teaspoon salt and 1/2 teaspoon pepper
Sort and wash soup mix; place in Dutch oven. Cover with water 2 inches above the 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 and reduce then simmer 1 1/2-2 hours. Stir in tomatoes and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 30 minutes. Remove ham hock; remove meat from bone and chop. Return meat to soup and stir in salt & pepper. Phew, I'm tired from all the typing !!
Thanks Stacy. I'll look into it...sounds interesting.
