Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Been soup mix (recipe 1 ts Salt
-follows) 1/2 ts Pepper
2 (13 3/4 oz) cans beef broth 2 Cloves garlic, minced
4 1/2 c Water 2 Bay leaves
1 1/2 c Chopped tomato 3 tb + 1 tsp grated fresh
1 c Chopped celery -Parmesan cheese
1/2 c Chopped onion BEAN SOUP MIX:
1/2 c Thinly sliced zucchini 2 c (1 lb) dried green split
1/2 c Thinly sliced carrot -peas
1/2 c Coarsely chopped green bell 2 2/3 c (1 lb) dried black-eyed peas
-pepper 1 1/2 c (3/4 lb) dried yellow split
1/2 c Sliced fresh mushrooms -peas
2 ts Dried whole basil 2 1/2 c (3/4 lb) dried lentils
1 1/2 ts Dried whole oregano 2 c Uncooked pearl barley

This recipe is our favorite "make ahead" soup. The Bean Soup Mix makes a
big batch and once made you can put this soup together quickly. Use your
food processor for the veggies for even greater speed. The Bean Soup Mix
is also a fun personalized holiday gift when accompanied with a copy of the
recipe.

Wash bean soup mix and place in a large dutch oven. Add broth and water.
Bring to a boil; cover, reduce heat, and simmer for 30 minutes. Add chopped
tomato next 12 ingredients; simmer for an additional hour or until peas
are tender. Discard bay leaves. Ladle soup into bowls, and sprinkle with
cheese.

Makes 2 1/2 quarts.

BEAN SOUP MIX: Sort peas. Combine peas, lentils and barley in a large
bowl, stir. Store in an airtight container. (Makes 10 cups!!)

NOTE: Freeze extra soup in an airtight container for up to 3 months. Thaw
overnight in refrigerator. To serve, place in a large saucepan, and cook
over medium heat until thoroughly heated, stirring soup occasionally.

Posted by Michael Grosz. Courtesy of Fred Peters.

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