3/4 c. dry navy beans
2/3 c. dry kidney beans
2/3 c. dry pinto beans
2 tbsp. dry green split peas
2 tbsp. dry yellow split peas
2 tbsp. beef flavor instant bouillon
2 tbsp. sweet red pepper or green bell pepper flakes
1 tbsp. instant minced onion
1 tbsp. celery flakes
2 tsp. thyme leaves
1/4 to 1/2 tsp. pepper

In medium bowl, combine ingredients. Store in an air-tight container at room temperature.

To use: In a large kettle or Dutch oven, brown 1 pound beef stew cubes, ham cubes, or sliced smoked sausage. Add soup mix, 8 cups water, and 1 (14 1/2 ounce) can whole tomatoes (undrained and broken up); bring to a boil. Reduce heat; cover and simmer 3 hours or until beans are tender. Refrigerate leftovers. (Makes about 2 1/2 quarts.)