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 black-eyed peas
1 lb. dried lentils
1 lb. dried large limas
1 lb. dried black beans
1 lb. dried red kidney beans
1 lb. barley pearls

Combine all ingredients, stirring well. Divide bean soup mix into 14 (1 1/2-cup) portions. Place in 14 gift packages.

Note: Present mix with the recipe for Country Market Bean Soup.

Country Market Bean Soup:

2 (10 1/2 oz.) cans chicken broth (undiluted)
1/2 tsp. garlic powder
1/4 tsp. pepper
3 c. diced cooked ham
1 large onion, chopped
1 (16 oz.) can whole tomatoes (undrained), coarsely chopped
1 (4 oz.) can chopped green chilies, drained
3 tbsp. lime juice

Sort and wash 1 1/2 cups Country Market Bean Soup Mix; place in a Dutch oven. Cover with water 2-inches above beans and soak overnight. Drain off water, leaving beans in Dutch oven; add 4 cups water, undiluted chicken broth, garlic powder and pepper. Cover and bring to a boil; reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients and simmer, uncovered, 30 minutes, stirring occasionally. Serve hot.

Yield: 2 1/2 quarts.