Directions

Make the mix

Layer the dry ingredients in a 1-quart glass jar in the order listed and close tightly.

To use

In a 4-quart Dutch oven, bring the water and the contents of the jar to a boil.
Boil for 2 minutes, take off the heat, cover, and let stand for 1 hour.
Stir in the carrots, celery, and ham.
Bring back to a boil, turn down the heat, cover, and simmer for about 2 hours, until the beans are tender.
Skim off any extra fat.
Take out the ham, cut the meat into 1/2-inch pieces, trim off the fat, and stir the meat back in. Heat through and serve.

Notes

Add: 8 cups water; 2 medium carrots, chopped (1 cup); 2 medium stalks celery, chopped (1 cup); 2 pounds smoked ham shanks or a meaty ham bone.

Storage: dry mix about 2 months airtight at room temperature. Soup up 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 (1 cup), 2 medium stalks celery, chopped (1 cup), 2 pounds smoked ham shanks or a meaty ham bone; dried yellow split peas counted as dry split peas, dried green split peas counted as dry split peas, dried lima beans counted as dry lima beans, dried pinto beans counted as dry pinto beans, dried kidney beans counted as dry kidney beans, dried great northern beans counted as dry great northern beans, instant minced onion counted as dehydrated onion, chicken bouillon granules counted as beef bouillon powder, smoked ham shanks or a meaty ham bone (the first choice counted). Brands and portions vary, so use it only as an approximation.