| 1 lb dried black beans | | 1 lb dried red beans | | 1 lb dried kidney beans | | 1 lb dried navy beans | | 1 lb dried great northern beans | | 1 lb dried baby lima beans | | 1 lb dried large lima beans | | 1 lb dried pinto beans | | 1 lb dried green split peas | | 1 lb dried yellow split peas | | 1 lb dried black eyed peas | | 1 lb dried red lentils | | 1 lb dried green lentils | | 1 lb dried brown lentils | | 1 lb dried cranberry beans |
| | Combine beans in a very large bowl. Pour 2 cups into a large wide mouth jar. | | Attach this to the Jar: 15 Bean Soup Mix | | 2 cups 15 bean soup mix | | 1 smoked ham hock | | 2 cans 14.5 ounces stewed tomatoes | | 1 medium onion , chopped | | 2 ribs celery , chopped | | 1 clove garlic , minced | | 1 bay leaf | | 6 cups water | | 14 cup chopped fresh parsley | | 1 tablespoon red wine vinegar | | 2 tablespoons salt | | 1 teaspoon ground black pepper | | 1 teaspoon chili powder | | 1 teaspoon ground cumin | | Cover bean mix with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, celery, garlic, bay leaf and 6 cups water. Bring to a boil over medium high heat; reduce to medium low, cover and simmer 1 hour. Add remaining ingredients; continue to simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. If you really want to be thoughtful, you may include the spices in a separate bag included with the jar. |
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