Bean Soup Mix

An attractive bag of this savory mix makes a tasteful gift for a teacher or co-worker— remember to attach the soup recipe with a decorative ribbon or cord.

• Ready In: 3 hrs 15 mins
• Serves: 48-60

Ingredients

• BEAN MIX

• 1  cup  dried  yellow split peas
• 1  cup  split peas
• 1  cup lentils
• 1  cup  medium pearl barley
• 1  cup black-eyed peas
• 1  cup  small lima beans
• 1  cup navy beans
• 1  cup great northern bean
• 1  cup pinto beans

• SOUP

• 6  cups water
• 1  large onion, chopped
• 1  large carrot, chopped
• 2  teaspoons chili powder
• 1 1⁄4 teaspoons salt
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon ground cloves
• 1⁄2 lb smoked sausage
• 1 (28 ounce) can diced tomatoes, undrained
• 1  tablespoon lemon juice

Directions

1. Combine bean mix ingredients. Divide into six batches, 1-1/2 cups each. Store in airtight containers. Yield: 9 cups of mix (six batches of soup-each batch makes 2-1/2 quarts and serves 8-10).
2. To make one batch of soup: Place 1-1/2 cups bean mix in a Dutch oven or soup kettle; cover with water by 2 inches bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain, discarding liquid. Return beans to kettle; add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender.
3. Add onion, carrot, chili powder, salt, pepper and cloves. Return to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add sausage, tomatoes and lemon juice; simmer 15-20 minutes longer.