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 lentilsADDITIONAL INGREDIENTS (for each batch):1 smoked ham hock (about 1/2 pound)1 large onion, chopped2 medium carrots, chopped1 celery rib, chopped1 garlic clove, minced1 to 2 teaspoons salt1 teaspoon chili powder1/4 teaspoon pepper1-1/2 quarts water1 can (8 ounces) tomato sauce
Preparation
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.
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 1-4 hours or until beans are softened.
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.
