This is a recipe that my mom gave to me about 25 years ago. I think she must have got it from a bag of 15 bean soup mix. Either that or the dried bean company copied her recipe! LOL! Anyway, this is a good emergency cooking dish because it uses dried and canned ingredients. It is one pot cooking and can easily be doubled or tripled to feed alot of people. One pound of dried mixed beans will make enough soup for 12 to 14 servings.
- 1 pound of mixed beans include: large Lima Beans, small Lima Beans, Navy Beans, White Kidney Beans, Lentils, Green Split Peas, Yellow Split Peas, Blackeye Peas, Pinto Beans, Black Beans, Northen Beans, Speckled Butter Beans, Garbanzo Bean, Pink Beans, Red Kidney Beans, small Red Chili Beans. And Barley (Although not a bean, barley is very good in this mix.)
- 2 tablespoons Sea Salt
- 2 quarts Water
- 1 large Onion, chopped
- 2 Smoked Ham Hocks or 1 pound of cooked Ham
- 1 can (16 oz) stewed or diced Tomatoes
- 1 teaspoon Cajun Seasoning (I use our home-made Fuzz’s No Salt Cajun Blend)
- Juice of 1 Lemon
- Pepper to taste
Rinse beans and place in large soup pot. Cover with water to 2 inches above the beans. Add salt, soak over night. In the morning, drain the beans. Return to large soup pot and add 2 quarts of water and ham hocks. Bring to a boil and add onion, tomato, Cajun blend, lemon juice and pepper. Reduce heat to medium or medium low to keep a simmer. Cook for 3 hours. Remove ham meat from the hock before serving.