Calico Soup Mix

• 1-1/2 cups each dried lentils, baby lima beans, yellow split peas, red kidney beans, great northern beans, pinto beans, green split peas and navy beans
• 2-1/4 quarts water
• 2 cups cubed fully cooked ham
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 medium onion, sliced
• 1 medium green pepper, chopped
• 1 garlic clove, minced
• 2 teaspoons salt
• 1 teaspoon each dried marjoram, oregano, parsley flakes and Italian seasoning

1. In a large bowl, combine beans; divide into six batches (2 cups each). Store in airtight containers. Yield: 6 batches (12 cups total).
2. To prepare soup: Place one batch of bean mix in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
3. Drain. Add 2-1/4 qts. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Add ham, tomatoes, onion, green pepper, garlic and seasonings; return to boil. Reduce heat; simmer for 45-50 minutes.

dried lentils, water, tomatoes, onion, green pepper, garlic, salt, oregano

Taken from www.tasteofhome.com/recipes/calico-soup-mix/ (may not work)