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Name: French Market Soup Mix
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 1 lb Dried navy beans; 1/2 cn (10 oz) Rotel tomatoes; 1 lb Dried pinto beans; 1 lb Dried green split peas; 2 c French Market soup mix; 1/4 c Lemon juice (optional); 1/4 c Chopped parsley (optional); 1 lb Dried baby lima beans; 1 lb Dried yellow split peas; 1 lb Dried Lentils; 1 lb Dried black beans; 1 1/4 ts Salt; 1 lb Dried Great Northern beans; 1 lb Dried lg. lima beans; 1 Chili pepper, coarsely; 1 cn (16 oz.) whole tomatoes, cut; 1 lb Dried black-eyed peas; 1 lb Dried red beans; 1 Ham hock; 1 Garlic minced; 2 qt Water; 1/2 ts Pepper; 1 lg Onion chopped; 1 lb Barley pearls; 1 lb Dried soy beans

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INGREDIENTS

1 lb Dried navy beans
1/2 cn (10 oz) Rotel tomatoes
1 lb Dried pinto beans
1 lb Dried green split peas
2 c French Market soup mix
1/4 c Lemon juice (optional)
1/4 c Chopped parsley (optional)
1 lb Dried baby lima beans
1 lb Dried yellow split peas
1 lb Dried Lentils
1 lb Dried black beans
1 1/4 ts Salt
1 lb Dried Great Northern beans
RECIPE
1 lb Dried lg. lima beans
1 Chili pepper, coarsely
1 cn (16 oz.) whole tomatoes, cut
SOUP MIX
1 lb Dried black-eyed peas
1 lb Dried red beans
1 Ham hock
1 Garlic ; minced
2 qt Water
1/2 ts Pepper
1 lg Onion ; chopped
1 lb Barley pearls
1 lb Dried soy beans

Servings

INSTRUCTIONS

Divide into fourteen 2 cup packages. This is a nice Christmas gift with recipe attached. Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart water and mix first 3 ingredients. Cover and bring to a boil, reduce heat and simmer about 2 hours, or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from soup, remove meat from bone, chop meat and return to soup. Yield 2 1/2 quarts. Posted to EAT-L Digest 08 Sep 96 From: Joe Ames Date: Mon, 9 Sep 1996 09:17:29 -0400

NOTES

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French Market Soup Mix

1 lb Dried navy beans
1/2 cn (10 oz) Rotel tomatoes
1 lb Dried pinto beans
1 lb Dried green split peas
2 c French Market soup mix
1/4 c Lemon juice (optional)
1/4 c Chopped parsley (optional)
1 lb Dried baby lima beans
1 lb Dried yellow split peas
1 lb Dried Lentils
1 lb Dried black beans
1 1/4 ts Salt
1 lb Dried Great Northern beans
 RECIPE
1 lb Dried lg. lima beans
1 Chili pepper, coarsely
1 cn (16 oz.) whole tomatoes, cut
 SOUP MIX
1 lb Dried black-eyed peas
1 lb Dried red beans
1 Ham hock
1 Garlic minced
2 qt Water
1/2 ts Pepper
1 lg Onion chopped
1 lb Barley pearls
1 lb Dried soy beans

Divide into fourteen 2 cup packages. This is a nice Christmas gift with  recipe attached. Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover  with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart  water and mix first 3 ingredients. Cover and bring to a boil, reduce heat  and simmer about 2 hours, or until beans are tender. Add remaining  ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from  soup, remove meat from bone, chop meat and return to soup. Yield 2      1/2    quarts.    Posted to EAT-L Digest 08 Sep 96    From:    Joe Ames <ames@PROLOG.NET>    Date:    Mon, 9 Sep 1996 09:17:29 -0400

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Nutrition

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Serving Size: 1 Serving (7187g)
Recipe Makes: 1 Servings

Calories: 13177
Calories from Fat: 800 (6%)

Amt Per Serving		% DV

	Total Fat 88.9g	119 %
	Saturated Fat 19.1g	96 %
	Monounsaturated Fat 21.6g
	Polyunsanturated Fat 37.5g
Cholesterol 155.6mg		48 %
Sodium 2619.5mg		90 %
Potassium 43690.9mg		1150 %
Total Carbohydrate 2243.6g		660 %
	Dietary Fiber 832.8g	3331 %
	Sugars, other 1410.8g
Protein 944.1g		1349 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13177

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