French Market Soup Mix

• 1 lb. navy beans
• 1 l. Great Northern beans
• 1 lb. pinto beans
• 1 lb. green split peas
• 1 lb. yellow split peas
• 1 lb. lentils
• 1 lb. baby lima beans
• 1 lb. large lima beans
• 1 lb. black beans
• 1 lb. soy beans
• 1 lb. barley pearls
• 1 lb. black-eyed peas
• 2 c. soup mix
• 2 qt. water
• 1 ham hock
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 (16 oz.) can tomatoes, undrained and coarsely chopped
• 1 large onion, coarsely chopped
• 1 clove garlic, minced
• 1 chili pepper, coarsely chopped
• 1/4 c. lemon juice

1. Clean and wash the bean soup mix.
2. Place in a large pan. Cover with water to two-inches over the beans.
3. Soak overnight. Drain beans; add the 2-quarts water, ham hock, salt and pepper. Cover and bring to a boil; reduce heat and simmer for 1 1/2 hours or until beans are tender.
4. Add remaining ingredients and simmer for an additional 50 minutes, stirring occasionally.
5. Remove the ham hock from the soup and remove the meat from the bone.
6. Chop meat and return to the soup.

navy beans, beans, pinto beans, green split peas, peas, lentils, baby lima beans, beans, black beans, soy beans, barley pearls, blackeyed peas, soup mix, water, ham hock, salt, pepper, tomatoes, onion, clove garlic, chili pepper, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530007 (may not work)