Title: Bountiful bean soup mix
 Categories: American
      Yield: 11 Servings
 
      1 lb Red kidney beans
      1 lb Black beans
      1 lb Cowpeas
      1 lb Chickpeas
      1 lb Baby lima beans
      1 lb Red lentils
      1 lb Brown lentils
      1 lb Yellow split peas
      1 lb Green split peas
      1 lb Pinto beans
      4 c  Water
      2 c  Bean soup mix
    1/4 lb Bacon; chopped
    1/4 lb Kielbasa; sliced
      2 tb Butter or margarine
      1    Carrot; chopped
      1 md Onion; chopped
      1    Clove garlic; chopped
      6 c  Water
      1    Bay leaf
      1    Salt and pepper; to taste
 
  In a large bowl, combine all ingredients until thoroughly mixed. Place
  about 2 cups into each of 11 pint jars or bottles. Seal and label.
  
  Label: In 4-quart saucepan, heat water and bean soup mix to boiling
  over high heat. Boil 2 minutes. Cover pan; remove from heat; let
  beans soak 1 hour. Drain beans through large strainer. Wash waucepan
  and fry bacon over medium heat until crisp. Discard all but about 2
  tbs. fat. (Or omit bacon and fry 1/4 lb. sliced kielbasa in 2 tbs.
  butter or margarine.) Add 1 clove garlic, finely chopped, to bacon.
  Cook over medium-low heat until vegetables are soft. Add 6 cups
  water, 1 bay leaf, and drained bean mix to bacon mixture. Cover pan
  and heat to boiling over high heat. Reduce heat to low and simmer 1
  1/2 hours. Add salt and pepper to taste. Remove bay leaf before
  serving. Makes about 8 cups.