 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 40 |
|
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. Ingredients:
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 |
Directions:
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 to 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. Yield: 10 cups per batch.
|
|