Basic Bean-Soup Mix

Ingredients

• 5  bay leaves 
• 1 pound black-eyed peas dried
• 2.5 teaspoons pepper black
• 14.5 ounce canned tomatoes diced undrained canned
• 1.3 teaspoons pepper red crushed
• 5 teaspoons basil dried
• 1 pound black beans dried
• 1 pound kidney beans dried
• 5 teaspoons marjoram dried
• 5 teaspoons rosemary dried
• 1 pound peas split green
• 1 pound lentils dried yellow
• 1 cup onion chopped
• 5 teaspoons salt 
• 0.5 pound ham hock smoked
• 8 cups water 

Equipment

• bowl
• dutch oven

Directions

1. To prepare dried-bean mix, combine first 5 ingredients in a large bowl. Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.
2. To prepare spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl. Divide spice mix into 5 equal portions.
3. Place in small airtight containers.
4. To prepare the soup, sort and wash 1 portion dried-bean mix, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours.
5. Drain.
6. Combine the drained bean mixture, 8 cups water, and the ham hock in a large Dutch oven; bring to a boil.
7. Add 1 packet spice mix, onion, and tomatoes. Cover, reduce heat, and simmer 2 hours. Uncover; cook 1 hour. Discard bay leaf.
8. Remove ham hock from soup.
9. Remove meat from bone; shred meat with 2 forks. Return meat to soup.