Ingredients

• 1-pound chickpeas
• 1-pound baby lima beans
• 1-pound red lentils
• 1-pound yellow split peas
• 1-pound green split peas
• 1-pound pinto beans
• 4 cups water
• 2 cups bean soup mix
• ¼ cup bacon (chopped)
• ¼ cup kielbasa (sliced)
• 2 tablespoon butter or margarine
• 1 carrot (chopped)
• 1 medium onion (chopped)
• 1 clove garlic (chopped)
• 6 cups water
• 1 bay leaf
• Salt and pepper to taste

Directions

• Directions
• In a large bowl, combine all ingredients until thoroughly mixed.
• Place about 2 cups into each 11-pint jars or bottles.
• Seal and label.
• Label: in 4-quart saucepan, heat water and bean soup mix to boiling over high heat. Boil 2 minutes.
• Cover pan, remove from heat; let beans soak 1 hour. Drain beans through a large strainer.
• Wash saucepan and fry bacon over medium heat until crisp.
• Discard all about 2 tablespoon fat. (or omit bacon and fry ¼ pound sliced kielbasa in 2 tablespoon butter or margarine)
• Add 1 clove garlic, finely chopped, to bacon.
• Cook over medium-low heat until vegetables are soft.
• Add 6 cups water, 1 bay leaf, and drain bean mix to bacon mixture.
• Cover pan and heat to boiling over high heat.
• Reduce heat to low and simmer 1 ½ hours.
• Add salt and pepper to taste.
• Remove bay leaf before serving.