What you need:
- 1 pound each of the following dry beans:
- Navy beans
- Great Northern beans
- Pinto
- Red beans
- Lima beans, large size & small size
- Soy beans
- Yellow Split
- Green Split
- Barley Pearls
- Black-eyed beans
- Lentils
- 20- 2 cup mason jars with lids
What you do:
- Mix all the beans together & place 2 cups into a mason jar. Screw on lid.
How to make the soup:
- 1 mason jar of dry beans (in a pinch, I've used the 15 bean soup bag dry beans, sold in stores)
- Place beans in a lg pot & cover with water.
- Soak overnight.
- Drain off the soaking water.
- Add to the beans, 2 qts of water, a ham hock (or bits of leftover ham, about 1-2 lbs), 1-1/4 tsp Salt & 1/2 tsp Pepper, cover the pot with a lid.
- Bring to a boil... then reduce heat, simmer 1-1/2 hours or until beans are tender.
- Add in 1 chopped onion, 1/4 tsp chili powder, 1-14.9 oz can of petite diced tomatoes, 1 minced garlic clove & 3T lemon juice.
- Simmer for another 30 minutes, stirring occasionally.
- Remove ham hock & take meat off the bone.
- Roughly chop the ham pcs if the pcs are too large. Return meat to pot
- Serve with crusty bread
I've found the soup to have a creamier texture & better flavor, the next day!
