Sunday, 19 July 2009

Five Bean Soup Mix

This is another good recipe that you can make up all the dry ingredients and put together as a gift. When made the soup is absolutely delicious and we serve it with some tasty homemade crusty bread.

(Serving size: 1 ½ cups).

You Will Need


  • 1 lb dried kidney beans

  • 1 lb dried yellow lentils

  • 1 lb green split peas

  • 1 lb dried black beans

  • 1 lb dried black-eyed peas


  • 5 tsp salt

  • 5 tsp dried basil

  • 5 tsp dried rosemary

  • 5 tsp dried marjoram

  • 2 1/2 tsp black pepper

  • 1 1/4 tsp crushed red pepper

  • 5 x bay leaves


  • 8 cups of water

  • One x smoked or green ham hock (about ½ pound)

  • 1 cup chopped onion

  • One can chopped tomatoes un-drained (14.5-ounce)

  1. To prepare dried-bean mix, combine first five ingredients in a large bowl.

  2. Divide the bean mixture into 5 equal portions (about 2 ½ cups each), and place in airtight containers.

  3. To prepare the spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl, divide the spice mix into 5 equal portions, and place in small airtight containers.

  4. To prepare the soup, sort and wash 1 portion of the dried-bean mix, and place in a large Soup pan or Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours, drain.

  5. Combine the drained bean mixture, 8 cups water, and the ham hock in a large Soup pan or Dutch oven; bring to a boil. Add 1 packet of spice mix, onions, and tomatoes, cover, reduce the heat, and simmer for 2 hours. Uncover; cook 1 hour, discard the bay leaf, remove the ham hock from the soup. Then remove the meat from the bone; shred the meat with 2 forks, return the meat to the soup and serve