Bakers Dozen Bean Soup

This is a great soup mix, and since the recipe makes a large quantity, you can divide the mix into pretty airtight containers along with instructions - makes great gifts!

Ingredients for the mix 
Baby lima beans, dried ¬- 1 lb
Barley pearls - 1 lb
Black beans, dried - 1 lb
Black eyed peas, dried - 1 lb
Great northern beans, dried - 1 lb
Green split peas, dried - 1 lb
Lentils, dried - 1 lb
Lima beans, large, dried - 1 lb
Navy beans, dried - 1 lb
Pinto beans, dried - 1 lb
Red beans, dried - 1 lb
Soy beans, dried - 1 lb
Yellow split peas, dried - 1 lb

Combine all dried beans and store in airtight containers until ready to use.

Ingredients for the soup 
Dried bean mixture, 2 C
Garlic cloves, minced – 1-2
Hot pepper, fresh, coarsely chopped - 1
Lemon juice - 1/4 C
Onion, chopped - 1 large
Salt, ¾ tsp
Ground pepper - 1/4 tsp
Whole canned tomatoes, undrained & coarsely chopped - 16 oz can
Water, 2 quarts
Ham to season, if desired - The original recipe called for 1 ham hock

Sort & wash the beans, place in a Dutch oven, and cover with water 2" above beans. Soak overnight.

Drain beans & add 2 quarts hot water, ham, salt, & pepper. Cover, bring to a boil, & reduce heat. Simmer 1 1/2 hours or until beans are tender. Add remaining ingredients, simmer an additional 30 minutes. Taste and add more salt or pepper to taste. Add lemon juice before serving.