Ingredients

Yield: 2 Servings3 T dried minced onion3c dry navy or lima beans2 T wheat berries3c dry split or whole green peas2 T celery flakes2T pearl barley1 T instant beef bouillon granules3c dry garbanzo beans1 tsp. dried basil; crushed7 tsp. garlic powder3c dry red kidney or pinto beans1 bay leaf(You might include with the jar of Soup Mix, a pint size can of tomatoes.)For seasoning mix: In a custard cup stir together the dried onion, wheat berries, barley, celery flakes, garlic powder, bouillon, and basil.To assemble: Transfer the seasoning mix to a 1-pint jar or small plastic bag. Layer the beans and peas on top of the seasoning and place the bay leaf on top. Cover the jar or bag tightly. May be stored in a cool, dry place for up to 9 months.To make Bean Soup: In a large pot, bring soup mix and 6 cups water to a boil, reduce heat. Cover and simmer for 2 minutes. Remove from heat and let stand, covered, for 1 hour. (Or, in a covered soup pot, soak mix overnight, but do not drain in the morning.) Add 1 lb. smoked pork hocks or beef shank crosscuts to the beans. Bring to boiling, reduce heat, cover and simmer for 11 hours. Remove meat from soup and when cool enough to handle, remove the meat from the bones and chop it. Discard bones, remove bay leaf from soup and discard it. Return the meat to the soup and add one pint undrained tomatoes and 1 medium carrot cut up. Cover and simmer soup 30 minutes. If desired, season to taste with salt. (Makes 6 main dish servings.)

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