1 lb. navy beans
1 lb. sm. lima beans
1 lb. red beans
1 lb. pinto beans
1 lb. split peas
1 lb. pearled barley
1 lb. black-eye peas

Mix together in 6 quart air tight container.

SOUP RECIPE:

2 lbs. bean mix
1 lg. onion, chopped
1 qt. canned tomatoes & juice
1 pod red pepper or 1 tsp. chili powder
Juice of 1 lemon
Salt & Pepper to taste

Thoroughly wash bean mix; drain. Place in large kettle, cover with water. Add 2 tablespoons salt and soak overnight. Drain the next morning. Add 2 quarts water, ham pieces or ham hocks. Bring to a boil, then simmer 3 hours. Add onion, tomatoes, red pepper, lemon juice, salt and pepper. Simmer for another hour. Serve with crackers or cornbread and a salad.