Dozen Bean Pot Soup Mix

2 1/4 cups lentils
2 1/4 cups baby limas
2 1/4 cups regular limas
2 1/4 cups black-eyed peas
2 1/4 cups kidney beans
2 1/4 cups split peas
2 1/4 cups great northern beans
2 1/4 cups pinto beans
2 1/4 cups red beans
2 1/4 cups white beans
2 1/4 cups navy beans
2 1/4 cups black beans
2 1/4 cups barley
15 chile pods

Combine all ingredients in a huge bowl, stir well. Divide into 15 (2 c. per jar) pint jars or ziploc bags.

SEASONING PACKET: Mix 15 individuals sets of the following seasonings in small baggies:
1 TBS chili powder
1 tsp salt
1 bay leaf
1 tsp oregano
1/4 tsp celery seed
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp sweet basil

Attach Tag:
Dozen Bean Pot Soup

FRESH INGREDIENTS (To add at cooking time!)
1 quart water
1 ham hock or 2 cups cubed ham
2 cups tomato juice
2 cups chicken broth
1 large onion-chopped
1 clove garlic-minced
3 tablespoons minced parsley
1/4 cup chopped green bell pepper
2 tablespoons brown sugar

Wash bean mixture. In a 3 1/2-quart kettle, combine beans and water. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add more water if necessary. Add all remaining ingredients. Bring to a slow boil and simmer, covered, until beans are tender, about 3 hours.

Just before serving, remove bay leaf. Garnish each serving with chopped scallions.

Serve with sourdough bread.
This makes 15 (2-cup) gift packages.