French market soup

Yield: 32 servings

Measure Ingredient
3 quarts Soup Stock
3 tablespoons Dry yellow split peas
¼ cup Dry black-eyed peas
2½ tablespoon Dry green split peas
¼ cup Dry pearl barley
2½ tablespoon Dry pinto beans
2½ tablespoon Dry pink beans or small red
2½ tablespoon Dry garbanzo beans
2½ tablespoon Dry lentil beans
2½ teaspoon Dry lima beans
⅓ cup Dried black beans
1½ tablespoon Dry mung beans
1 can Plum tomatoes, diced (28 oz)
2 \N Yellow onions;medium,chopped
6 \N Celery;stalks, chopped
2 \N Garlic;cloves, minced

In a stock pot, heat stock just to boiling (do not boil); reduce heat to simmer. Thoroughly wash peas, barley, and beans; add to stock. Add tomatoes, onions, celery and garlic; simmer, covered, 3 hours, or until beans are tender. Makes 32 cups of soup. NOTE: This soup is sensational and well worth the effort. Finding all these types of beans may require shopping in more than one supermarket. The dry beans will keep for months. As a timesaver, measure out the beans for several recipes and store them in plastic bags. SERVING SUGGESTIONS: Good with homemade bread !nm fresh seasonal fruit.

SAMMY'S NOTE: I keep a cannister of a mixture of beans that need soaking and a cannister of legumes, brown rice and barley, that does not need soaking. I generally substitute whatever is in each cannister for the above ingredients - I'd suggest 1 cup legumes and 1-¼ cups beans. The recipe does not mention soaking the beans, but I would do that.

This recipe was adapted from one in Choices for a Healthy Heart by Joseph C. Piscatella. Converted by MMCONV vers. 1⅖ --- Recipes saved: 11 (already MM: 11) Lines read: 457 Lines written: 448

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