Ingredients Jump to Instructions ↓

  1. 1-1/2 cups each dried lentils, baby lima beans, yellow split peas, red kidney beans, great northern beans, pinto beans, green split peas and navy beans ADDITIONAL INGREDIENTS (for each batch):

  2. 2-1/4 quarts water

  3. 2 cups cubed fully cooked ham

  4. 1 can (14-1/2 ounces) stewed tomatoes

  5. 1 medium onion, sliced

  6. 1 medium green pepper, chopped

  7. 1 garlic clove, minced

  8. 2 teaspoons salt

  9. 1 teaspoon each dried marjoram, oregano, parsley flakes and Italian seasoning

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine beans; divide into six batches (2 cups each). Store in airtight containers. Yield: 6 batches (12 cups total). To prepare soup: Place one batch of bean mix in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain. Add 2-1/4 qts. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Add ham, tomatoes, onion, green pepper, garlic and seasonings; return to boil. Reduce heat; simmer for 45-50 minutes. Yield: 6 servings.


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