Meat And Dried Legume Soup

• 1/2 c. each: garbanzo beans, black beans, lima beans (large and small), small red beans, kidney beans, white beans (large and small), barley, lentils and split peas
• 2 medium onions, chopped
• 3 or 4 qt. water
• 2 tsp. salt
• 2 Tbsp. each: minced garlic, dried chives and dried peppers
• 1/2 tsp. black pepper
• 2 (15 oz.) cans tomato sauce
• 2 ham hocks or 1 lb. bacon
• 1 Tbsp. chili powder
• 1/2 c. cooking wine (optional)

1. Cook meat and 1/2 teaspoon salt in pressure cooker for 30 minutes with water as required (meat may be cooked on top of stove until tender).
2. When cooled, cut into bite-sized pieces.
3. In large kettle, put garbanzo and black beans, 1/2 teaspoon salt and water. Add the water drained off meat.
4. Cook approximately 30 minutes. Add 1 teaspoon salt with lima, red, kidney and white beans.
5. Cook for 1 hour more or until almost done.
6. Add lentils, barley, split peas, onions and spices, adding more water if needed.
7. Cook until tender.
8. Add meat and tomato sauce.
9. Simmer on low burner for 10 minutes until blended.
10. Add wine, if desired.
11. Makes 14 pints. Pack into pint containers and freeze for future quick meals.

garbanzo beans, onions, water, salt, garlic, black pepper, tomato sauce, ham hocks, chili powder, cooking wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688417 (may not work)