9 Bean Soup Mix
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A big batch of ten dry beans, peas, lentils and barley, divided into zip-top bags for gifting or pantry use. Each bag is soaked and simmered with ham, onion and tomatoes.
Ingredients
- 1 pound black beans
- 1 pound red kidney beans
- 1 pound pearl barley
- 1 pound pinto beans
- 1 pound Great Northern beans
- 1 pound navy beans
- 1 pound lentils
- 1 pound yellow split peas
- 1 pound green split peas
- 1 pound black-eyed peas
Equipment
- stockpot
- zip-top bags
Directions
Make the mix
- Stir all the dry ingredients together in a very large bowl or stockpot until they are evenly mixed.
- Split the mix into 2 1/2 cup portions and seal each one in a zip-top bag. Tie on the soup directions as a label or tag.
To use
- Rinse the mix and pick through it, tossing out any debris and broken pieces.
- Cover with roughly 2 inches of water and let soak overnight.
- Drain the beans and put them back in the pot with fresh water.
- Stir in the ham, onion, garlic, both canned tomato products, and the seasonings.
- Bring to a boil, then turn down the heat, cover, and simmer for about 2 hours, stirring now and then.
- If the soup gets too thick, stir in more water. Adjust the seasoning before serving.
Notes
Soup (per batch): 2 to 3 cups 9 Bean Soup Mix; 1 pound ham, diced; 1 large onion, chopped; 1 clove garlic, chopped; 1 10-ounce can Ro-tel tomatoes and green chiles; 1 16-ounce can tomatoes with liquid, broken up; salt and pepper to taste; water for soaking and simmering.
Storage: dry mix airtight in a cool, dry place up to 12 months. Cooked soup: refrigerate within 2 hours, use within 3 to 4 days; freeze up to 3 months.
