1 lb. dried navy beans
1 lb. dried pinto beans
1 lb. dried Great Northern beans
1 lb. dried green split peas
1 lb. dried yellow split peas (optional)
1 lb. dried black-eyed peas
1 lb. dried lentils
1 lb. dried baby limas
1 lb. dried large limas
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried soybeans (optional)
1 lb. dried barley pearls (optional)

Combine all beans. Divide into 14 (2 cup) packages for gift giving, and present with the following recipe for French Market Soup. Yield: 14 (2 cup) packages.

FRENCH MARKET SOUP:

2 c. French Market Soup Mix
2 qts. water
1 ham hock
1 1/4 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
1 lg. onion, chopped
1 clove garlic, minced
1 chili pepper, coarsely chopped (optional)
1/4 c. lemon juice

Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans; add 2 quarts water and next 3 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients, simmer 30 minutes, stirring occasionally. Remove ham hock from soup. Remove meat from bone, chop meat, and return to soup.

Yield: 2 1/2 quarts.