Bean Soup Mix

This makes 6 "batches" of dry soup mix to use for gift giving - but be sure to save a batch or two for yourself!

Makes:  6 batches of soup -  each batch yields 10 cups prepared soup

Dry Bean Mix:
1 pound navy beans
1 pound green split peas
1 pound black eyed peas
1 pound lentils
1 pound baby lima beans
1 pound red kidney beans

Spice Mix
6 teaspoons garlic salt
6 teaspoons crushed red pepper
6 teaspoons Italian seasoning
6 bay leaves

To prepare bean mix:
Combine dry beans in a large bowl and mix.  Divide into 6 equal parts, about 2 cups each, and place in air tight containers.

To prepare spice mix: 
For each spice "package", combine 1 teaspoon EACH of garlic salt, crushed red pepper and Italian seasoning.  Add 1 bay leaf to each package.  Place each spice package in a small container or wrap in tightly woven cloth and tie securely.

Include this recipe with each batch:
1 container dry bean mix
1 package spice mix
8 cups water
1 ham hock (about 8 to 12 ounces)
1 can (14.5 ounces) chopped tomatoes
1/2 cup chopped onion
1 tablespoon liquid smoke

Rehydrate beans by first rinsing and sorting.  Next, place in a large bowl and cover with water to 2 inches above the beans.  Cover and let stand 8 hours or overnight.  Drain.

Combine the drained beans with 8 cups water and ham hock in a stock pot or Dutch oven.  Bring to a boil over medium-high heat.  Add spice packet, tomatoes, onion and liquid smoke.  Cover.  Reduce heat to medium low and simmer 2 hours.

Remove lid and simmer an additional hour.  Discard bay leaf.  Remove ham hock; shred meat from bone.  Return meat to soup.  Serve hot.

RECIPE NOTE:  This can be made using a slow cooker.  Rehydrate beans as directed above.  Combine all ingredients in slow cooker, and cook on high 5 to 6 hours, or low 8 to 10 hours.
 
 

Nutrition information per serving (1 cup prepared soup): calories 156; total fat 2 g; saturated fat 0 g; cholesterol 5 mg; sodium 323 mg; total carbohydrate 18 g; dietary fiber 5 g; protein 11 g.