Directions

Make the mix

In a clean quart jar, layer the dry beans, then the onion, bouillon, cumin, and garlic. Seal the jar.

To use

Boil the water and mix together for 2 minutes.
Take it off the heat, cover, and let it sit for 60 minutes.
Stir in the carrots, celery, and ham.
Bring back to a boil, then simmer for about 2 more hours, until the beans are tender.

Notes

Add: 8 cups water; 2 medium carrots, chopped; 2 celery stalks, sliced; 1 cup chopped ham pieces.

Storage: dry mix airtight, cool, dark and dry, up to about 12 months. Soup 3 to 4 days refrigerated, up to 3 months frozen.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 10 servings from the whole mix with 2 medium carrots, chopped, 2 celery stalks, sliced, 1 cup chopped ham pieces; yellow split peas counted as dry split peas, green split peas counted as dry split peas, lima beans counted as dry lima beans, pinto beans counted as dry pinto beans, kidney beans counted as dry kidney beans, great northern beans counted as dry great northern beans, instant minced onion counted as dehydrated onion, chicken bouillon granules counted as beef bouillon powder, chopped ham pieces counted as deli ham. Brands and portions vary, so use it only as an approximation.