Bean and Barley Soup Mix

¼ Cup of each (or any combination to make 2 ¼ cups)
Anasazi Beans
Pearl Barley
Lentils
Green Spilt Peas
Red Beans
White Navy Beans
Pink Beans
Black Turtle Beans
Yellow Split Peas

Layer all together in a jar or plastic bag. In another bag place your seasonings:½ cup Brown Rice [98 g]
½ cup Dried Minced Onion
½ tsp Garlic Powder
½ tsp Cumin
1 tbsp Crushed Basil Leaves
1 tsp Black Pepper
½ tsp Ground Ginger
1 Bay Leaf

Attach to Jar:
Bean and Barley Soup
1 Jar Bean and Barley Soup Mix
8 cups chicken, beef or vegetable broth [2 L]
1 can plum tomatoes, undrained some vegetables of your choice
3 lb [1.5 kg] meaty ham hocks or 1 lb [500 g] lean ham or other cooked meat

Remove seasoning packet from jar. Empty beans into bowl; sort and rinse. In large covered pot combine beans with 8 cups of water. Bring to boil; lower heat and boil for 5 minutes. Remove from heat, for 1 hour, (drain, cover with water and refrigerate overnight or use immediately) Combine beans with broth and seasoning packet. Bring to a boil, reduce heat, cover, and simmer 3-4 hours or until beans are tender. Stir occasionally and add water as needed so that the beans are well covered. Add tomatoes the last hour of cooking (tomatoes make the beans cook slower). Remove bay leaf before serving.

Alternative cooking method: After draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day. Add tomatoes during last bit and serve remember to remove the bay leaf.