I found this by typing "jar" in the search box above this message board. You might check for more. Also, there is a Holiday Message board here at TKL you should check to see if other recipes have been posted there. And, check the "Make Ahead, Make A Mix" Message board for more ideas.

Hope this helps.

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Sandy on 8:00:31 pm 4/01/98:

In Reply to:

Request for soup in the jar posted by DALLAS on 1:42:34 pm
4/01/98:

Title: French Market Soup Mix
Categories: Mixes
Yield: 14 Servings

1 lb Dried navy beans
1 lb Dried pinto beans
1 lb Dried great northern beans
1 lb Dried green split peas
1 lb Dried yellow split peas
1 lb Dried black-eyed peas
1 lb Dried lentils
1 lb Dried baby lima beans
1 lb Dried large lima beans
1 lb Dried black beans
1 lb Dried red beans
1 lb Dried soybeans
1 lb Barley pearls

Combine all beans. Dived into 14 (2-cup)gift packages; present with the following recipe for French Market Soup.

FRENCH MARKET SOUP RECIPE: 2 cups French Market
Soup mix 2 quarts water 1 ham hock 1 1/4 tsp. salt 1/4 tsp pepper 1 ( 16-oz.) can whole tomatoes, undrained and coarsley chopped 1 large onion, chopped 1 clove garlic, minced 1 chili pepper, coarsely chopped 1/4 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, ham hock, salt and pepper. 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.