1 lb. dried red kidney beans
1 lb. dried black beans
1 lb. dried red lentils
1 lb. dried brown lentils
1 lb. dried pinto beans
1 lb. dried baby limas
1 lb. yellow split peas
1 lb. cow peas
1 lb. dried chick peas
1 lb. green split peas

In a 4 quart saucepan, heat 1 quart of water and 2 cups bean mixture to boiling, boil 2 minutes. Cover and remove from heat, let soak 1 hour. Drain thoroughly. Wash saucepan, fry 1/4 lb. bacon chopped over medium heat until crisp, discard all but 2 tablespoons fat or omit bacon and fry 1/4 lb. sliced kielbasa in 2 tablespoons butter. Add 1 carrot, peeled and chopped, clove garlic, finely chopped. Cook over medium heat until vegetables are soft. Add 6 cups water, 1 bay leaf and drained bean mixture to bacon mixture. Cover and heat to boiling over high heat. Reduce heat to low and simmer 1 1/2 hours. Add salt and pepper to taste. Remove bay leaf before serving. Makes 8 cups of a delicious fiber soup. Makes 11 (1 pint) jars.