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Calico Bean Soup Mix

4 tablespoons lima beans, large
3 tablespoons lima beans, small
3 tablespoons red kidney beans
3 tablespoons great northern beans
2 tablespoons split peas, yellow
2 tablespoons split peas, green
2 tablespoons white beans, small
2 tablespoons lentils
2 tablespoons black-eyed peas
2 tablespoons pinto beans
2 tablespoons garbanzo beans
2 tablespoons navy beans
2 tablespoons black turtle beans
2 tablespoons cranberry beans
2 tablespoons barley

1 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon chopped dried onions
1 teaspoon dried bell pepper
1/2 teaspoon oregano
1/4 teaspoon cracked black pepper

To make the soup mix, combine the beans and place in plastic bag.
Place the spices in a small plastic bag. Include the following

Calico Bean Soup

Package of beans
Packet of spices
Hambone, hamhock or 1/2 pound of ham
2 quarts water
1/2 teaspoon ginger
1 large onion, chopped
28 ounce can tomatoes or 2 14-1/2 ounce cans
Juice of 1 lemon
Salt to taste

If desired, omit ham and substitute beef, chicken, or vegetable
stock for the cooking water.

Wash beans thoroughly. Place in a large kettle, cover with water
and soak overnight. Next day, drain beans and cover with new water.
Bring to a boil and once a hard boil starts, boil for 10 mins.
Drain. Add 2 quarts of new water and ham or ham hock (or use
broth if omitting ham) and ginger. Simmer slowly for 2-1/2 to 3
hours. Then add spice packet, onion, tomatoes (undrained), lemon
juice and salt to taste (spice packet contains no salt). Simmer
another 30 minutes or until beans are tender.

Take ham from soup. Remove any bits of ham from bone and return
to soup. If using boneless ham, cut into bite-size pieces and
return to soup.


NOTES : Substitute beans freely; use Anasazi beans, pink beans,
red beans, etc. There should be approximately 1 pound of beans in


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