FRENCH MARKET SOUP

FRENCH MARKET SOUP 1 lb. dried navy beans 1 lb. dried pinto beans 1 lb. dried Great Northern beans 1 lb. dried green split peas 1 lb. dried yellow split peas (optional) 1 lb. dried black-eyed peas 1 lb. dried lentils 1 lb. dried baby limas 1 lb. dried large limas 1 lb. dried black beans 1 lb. dried red beans 1 lb. dried soybeans (optional) 1 lb. dried barley pearls (optional)

Combine all beans. Divide into 14 (2 cup) packages for gift giving, and present with the following recipe for French Market Soup. Yield: 14 (2 cup) packages.

FRENCH MARKET SOUP: 2 c. French Market Soup Mix 2 qts. water 1 ham hock 1 1/4 tsp. salt 1/4 tsp. pepper 1 (16 oz.) can whole tomatoes, undrained and coarsely chopped 1 lg. onion, chopped 1 clove garlic, minced 1 chili pepper, coarsely chopped (optional) 1/4 c. lemon juice

Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans; add 2 quarts water and next 3 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients, simmer 30 minutes, stirring occasionally. Remove ham hock from soup. Remove meat from bone, chop meat, and return to soup.

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