French Market Soup Mix

Recipe Ingredients

1 lb	454g / 16oz	Dried navy beans
1 lb	454g / 16oz	Dried pinto beans
1 lb	454g / 16oz	Dried great northern beans
1 lb	454g / 16oz	Dried green split peas
1 lb	454g / 16oz	Dried yellow split peas
1 lb	454g / 16oz	Dried black-eyed peas
1 lb	454g / 16oz	Dried lentils
1 lb	454g / 16oz	Dried baby lima beans
1 lb	454g / 16oz	Dried lg. Lima beans
1 lb	454g / 16oz	Dried black beans
1 lb	454g / 16oz	Dried red beans
1 lb	454g / 16oz	Dried soy beans
1 lb	454g / 16oz	Barley pearls recipe:
2 cups	220g / 7.8oz	French market soup mix
2		Water
1		Ham hock
1 1/4 teaspoons	6.3ml	Salt
1/2 teaspoon	2.5ml	Pepper
1		Whole tomatoes - (16 oz.) cut up,
		Juice & all
1		Onion - chopped (large)
1		Garlic - minced
1		Chili pepper - coarsely chopped or
1/2		A 10 oz. Can rotel tomatoes (optional)
1/4 cup	36g / 1.3oz	Chopped parsley - (optional)
1/4 cup	59ml	Lemon juice - (optional)

Recipe Instructions

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 1/2 quarts.

Source:
From "The Geezer Cookbook", by Dwayne Pritchett.

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