• 1 lb. dried navy beans
• 1 lb. dried pinto beans
• 1 lb. dried Great Northern beans
• 1 lb. split peas
• 1 lb. yellow split peas
• 1 lb. dried black-eyed peas
• 1 lb. lentils
• 1 lb. dried baby lima beans
• 1 lb. dried lima beans
• 1 lb. dried soybeans
• 1 lb. pearl barley
• 1 lb. dried red beans

In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley & red beans; mix well. Divide evenly into 14 lidded jars. Attach a card to each jar with the following recipe:

French Market Soup

Ingredients

2 qts. water

1 ham hock

1 1/4 tsp. salt

1/4 tsp. ground pepper

1 (16 oz.) can diced tomatoes with green chilies

1 large onion, chopped

1 clove garlic, minced

Directions

Soak 2 C. French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 qts. water & ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes & green chilies, onion & garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.