Country Bean Soup

Soups

I like to give this mix as a gift, layering the beans in a clear pint jar and attaching the soup directions with a festive ribbon. You'll find it's perfect to serve year-round.

Average Rating: 5

TOTAL TIME: Prep: 25 min. Cook: 3-1/4 hours
YIELD: 10 cups per batch.

1 cup each dried black beans, dried yellow split peas, dried green split peas, dried black-eyed peas, dried pinto beans, dried kidney beans, dried great northern beans and dried lentils
ADDITIONAL INGREDIENTS (for each batch):
1 smoked ham hock (about 1/2 pound)
1 large onion, chopped
2 medium carrots, chopped
1 celery rib, chopped
1 garlic clove, minced
1 to 2 teaspoons salt
1 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 quarts water
1 can (8 ounces) tomato sauce

1. Sort beans, peas and lentils; combine in a large bowl. Divide into four equal batches, 2 cups each. Store in airtight containers in a cool, dry place for up to 6 months.
Yield:
4 batches.
2.
To make one batch of soup:
Rinse bean mixture with cold water. Place in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.
3. Drain and rinse bean mixture, discarding liquid. Return bean mixture to pan; add remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours or until beans are tender. Remove ham hock; cut meat into bite-size pieces and return to pan. Heat through.