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
1 lb. dried black-eyed peas
1 lb. dried lentils
1 lb. dried baby lima beans
1 lb. dried lg. lima beans
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried soy beans
1 lb. barley pearls

Divide into fourteen 2 cup packages. This is a nice Christmas gift with recipe attached.

FRENCH MARKET SOUP: 2 c. French Market soup mix
2 qt. water
1 ham hock
1 1/4 tsp. salt
1/2 tsp. pepper
1 (16 oz.) can whole tomatoes, cut up, juice & all
1 lg. onion, chopped
1 clove garlic, minced
1 chili pepper, coarsely chopped
1/4 c. chopped parsley (optional)
1/4 c. lemon juice (optional)

Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart water and mix first 3 ingredients. Cover and bring to a boil, reduce heat and simmer about 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. Yield 2 1/2 quarts.
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