Recipe Details

Summary

Name: Arizona Bean Soup Mix In A Jar

1 lb. dried black beans

1 lb. dried red beans

1 lb. dried kidney beans

1 lb. dried navy beans

1 lb. dried great northern beans

1 lb. dried baby lima beans

1 lb. dried large lima beans

1 lb. dried pinto beans

1 lb. dried green split peas

1 lb. dried yellow split peas

1 lb. dried black−eyed peas

1 lb. dried green lentils

1 lb. dried brown lentils

Combine beans in a very large bowl. Pour two cups of bean mix into attractive 16

ounce jars. The beans can also be layered for a pretty effect. Put in a few beans at

a time until you have filled the jar.

Attach the following to each jar:

ARIZONA BEAN SOUP

Beans from jar

1 smoked ham hock

2 (14.5 oz.) cans stewed tomatoes

1 medium onion, chopped

1 clove garlic, minced

1 bay leaf

6 C. water

1/4 C. fresh cilantro leaves or parsley

1 T. red wine vinegar

2 tsp. salt

1 tsp. chili powder

1 tsp. cumin seed

Cover beans with water and soak overnight.

Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay

leaf, 6 cups of water and remaining ingredients. Bring to a boil over medium−high

heat. Cover and simmer 1 hour or until beans are tender. Remove bay leaf before

serving. Serve warm. Makes 11 cups of soup.