1 pound dried navy beans
1 pound dried pinto beans
1 pound dried Great Northern beans
1 pound split peas
1 pound yellow split peas
1 pound dried black-eyed peas
1 pound lentils
1 pound dried baby lima beans
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans

In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well.

Divide evenly into 14 lidded jars.

Attach a card to each jar with the following recipe:

French Market Soup

2 quarts water
1 ham hock
1 1/4 teaspoons salt
1/4 teaspoon ground pepper
1 (16 ounce) can diced tomatoes with green chiles
1 large onion, chopped
1 clove garlic, minced

Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight.

In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes.

Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.