1 pound navy beans
1 pound green split peas
1 pound black eyed peas
1 pound lentils
1 pound baby lima beans
1 pound red kidney beans
2 tablespoons Garlic Salt
2 tablespoons Crushed Red Pepper
2 tablespoons Italian Seasoning Blend
To prepare bean mix:
Combine dry beans in a large bowl and mix. Divide into 6 equal parts, about 2 cups each, and place in air tight containers.
To prepare spice mix:
For each spice "package" combine 1 teaspoon EACH of garlic salt, crushed red pepper and Italian seasoning. Add 1 bay leaf to each package. Place each spice package in a small container or wrap in tightly woven cloth and tie securely.
Include this recipe with each batch:
Bean Soup Mix
Prep Time: 15 minutes, Soak Time (for beans): 8 hours, Cook Time: 3-1/2 hours (stovetop)
1 container dry bean mix
1 package spice mix
8 cups water
1 ham hock (about 8 to 12 ounces)
1 can (14.5 ounces) chopped tomatoes
1/2 cup chopped onion
1 tablespoon liquid smoke
Rinse beans. Place in a large bowl and cover with water to 2 inches above the beans. Cover and let stand 8 hours or overnight.
Drain beans. Combine beans with 8 cups water and ham hock in a stock pot or Dutch oven. Bring to a boil over medium-high heat. Add spice mix, tomatoes, onion and liquid smoke. Cover. Reduce heat to medium-low and simmer 2 hours.
Remove lid and simmer an additional hour, or until beans are tender. Discard bay leaf. Remove ham hock; shred meat from bone. Return meat to soup. Serve hot.
Recipe note: This can be made using a slow cooker. Rehydrate beans as directed above. Combine all ingredients in a slow cooker, and cook on high 5 to 6 hours, or low 8 to 10 hours.