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| 1 x ca. 450 g | Dried navy beans |
| 1 x ca. 450 g | Dried pinto beans |
| 1 x ca. 450 g | Dried Great Northern beans |
| 1 x ca. 450 g | Dried green split peas |
| 1 x ca. 450 g | Dried yellow split peas |
| 1 x ca. 450 g | Dried black-eyed peas |
| 1 x ca. 450 g | lentils dried |
| 1 x ca. 450 g | Dried baby lima beans |
| 1 x ca. 450 g | Dried lg. lima beans |
| 1 x ca. 450 g | black beans dried |
| 1 x ca. 450 g | Dried red beans |
| 1 x ca. 450 g | soybeans dried |
| 1 x ca. 450 g | Barley pearls |
| 2 Tasse | French Market soup mix |
| 2 ca. 1 Liter | water |
| 1 | Ham hock |
| 1 1/4 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 Dose | (16 oz.) whole tomatoes, cut up, juice & all |
| 1 gross | Onion chopped |
| 1 | cloves garlic minced |
| 1 | Chili pepper, coarsely chopped -or |
| 1/2 Dose | (10 oz) Rotel tomatoes (optional) |
| 1/4 Tasse | Chopped parsley (optional) |
| 1/4 Tasse | lemon juice optional |
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Divide into fourteen 2 cup packages. This is a nice Christmas gift with recipe attached. 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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