Nine Bean Soup Mix

1 pound each of dry:
Pinto Beans
Navy Beans
Black Beans
Black-Eyed Peas
Small Red Beans
Split Peas
Lentils
Great Northern Beans
Barley (not quick cooking)

Mix beans, peas and barley together in a large, clean bowl or bucket. Measure into plastic zipper bags (2 cups per bag). Seal and store in a dark, cool place.

YIELD: 9 (2-cup) packages soup mix

Nine Bean Soup

1 (2 cup) package Nine Bean Soup Mix
8 cups cold water
1/2 teaspoon salt
1 pound ham, diced (optional)
1 large onion, cleaned and chopped
1 clove garlic, minced or 1/2 teaspoon dry garlic
1 (16-ounce) can diced tomatoes
1 (10-ounce) can tomatoes and green chilies

Sort and wash bean mix. Place in a Dutch oven, cover with cold water 2 inches above the beans, cover and soak overnight. (or use Hot Soak instructions to reduce gas*.)

Drain beans; add water, ham, onion, garlic and salt. Simmer until navy beans (smallest white bean) are tender, 1 1/2 - 2 hours.

Add tomatoes and tomatoes and chilies and simmer 30 minutes to blend flavors. Stir occasionally. Serve hot.

YIELD: : 8–10 cups soup, 8 servings
Source: Northarvest Bean Growers Association

* Hot Soak
The Hot Soak is the recommended method for soaking beans, as it reduces actual cooking time and produces consistently tender beans.

Step 1 - Place beans in a large pot and add 10 cups of water for every 2 cups of beans.
Step 2 - Heat to boiling and boil for an additional 2 to 3 minutes.
Step 3 - Remove beans from heat, cover and let stand for 4 to 24 hours.
Step 4 - Drain beans and discard soak water. Step 5 - Rinse beans with fresh, cool water.