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French market soup mix

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Ingredients/Components

salt
water - 2 qt
lemon juice - 1/4 c
pepper - 1/4 tsp
clove garlic, minced - 1 item
dried black-eyed peas - 1 lb
large onion, chopped - 1 item
dried navy beans - 1 lb
dried pinto beans - 1 lb
dried yellow split peas - 1 lb
dried lentils - 1 lb
dried baby limas - 1 lb
dried red beans - 1 lb
dried soybeans - 1 lb
barley pearls - 1 lb
ham hock - 1 item
dried black beans - 1 lb
dried green split peas - 1 lb
dried Great Northern beans - 1 lb
dried large limas - 1 lb
can whole tomatoes, coarsely chopped undrained - 1 oz
chili pepper, coarsely chopped - 1 item
Divide into 14 2 cup packages for gift giving and present with the following recipe for French Market Soup

How to make french market soup mix:

Combine all beans. Divide into 14 (2 cup) packages for gift giving and present with the following recipe for French Market Soup. Yield: 14 (2 cup) packages.French Market Soup:2 c. French Market Soup Mix2 qt. water1 ham hock1 1/4 tsp. salt1/4 tsp. pepper1 (16 oz.) can whole tomatoes, coarsely chopped (undrained)1 large onion, chopped1 clove garlic, minced1 chili pepper, coarsely chopped1/4 c. lemon juice Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans and soak overnight. Drain beans; add 2 quarts water and next 3 ingredients. Cover and bring to a boil; reduce heat and simmer 1 1/2 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.

Recipe categories: Soups & stews, Soy/tofu, Lentil.

Rating:

3.2

Average rating: 3.2, total votes: 9

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Related ingredients:

half and half, pkg, milk, salt, water, salt and pepper to taste, bay leaves