Bean and Barley Soup Mix

This is a make ahead and store mix to be used with a variety of meats and broths.

• Ready In: 25 mins
• Yields: 8 cups

Ingredients

• Dry soup mix

• 1⁄4 cup  anasazi beans
• 1⁄4 cup pearl barley
• 1⁄4 cup lentils
• 1⁄4 cup  dried split green peas
• 1⁄4 cup  dried red beans
• 1⁄4 cup  white dried navy beans
• 1⁄4 cup dried pink beans
• 1⁄4 cup  dried black turtle bean
• 1⁄4 cup  dried split yellow peas (or any combination to make 2 1/4 cups)

• seasonings

• 1⁄2 cup brown rice
• 1⁄2 cup  dried onion flakes
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon cumin
• 1  tablespoon  crushed basil leaves
• 1  teaspoon black pepper
• 1⁄2 teaspoon ground ginger
• 1  bay leaf

Directions

1. Layer all together in a jar or plastic bag.
2. For preparation, add 8 C Chicken or Beef or Vegetable Broth, optional vegetables of your choice, 3 pounds meaty ham hocks or 1 pounds lean ham (or other type of meat) diced.
3. include these directions: Sort and Rinse beans.
4. In large covered pot combine beans with 8 cups of water.
5. Bring to boil and boil for 5 minutes.
6. Remove from heat, for 1 hour, (drain cover with water and refrigerate overnight) OR Drain and rinse.
7. Combine beans with broth, rice, onion and spices.
8. Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender.
9. Stir occasionally and add water as needed so that the beans are well covered.
10. Add tomatoes the last hour of cooking.
11. Remove bay leaf before serving.
12. OR After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day.
13. Add tomatoes during last bit and serve remember to remove the bay leaf.