1 lb. dried navy beans
1 lb. dried pinto beans
1 lb. dried northern beans
1 lb. dried green split peas
1 lb. dried black eyed peas
1 lb. dried lentils
1 lb. dried lima beans
1 lb. dried black beans
1 lb. dried red kidney beans
1 lb. dried barley pearls

Combine all beans. Store in an airtight container.

TEN BEAN SOUP:

1 1/2 c. Ten Bean Soup Mix
4 c. water
2 (10 oz.) cans chicken broth
1/2 tsp. garlic powder
1/4 tsp. pepper
1 lb. smoked sausage, thinly sliced
1 lg. onion, chopped
1 (14 oz.) can tomatoes, chopped

Sort and wash beans, place in large Dutch oven and cover with water 2 inches above beans. Soak beans overnight. Drain beans, add 4 cups water, chicken broth, garlic and pepper. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients and simmer an additional 30 minutes. Yield: 2 1/2 quarts.