Ingredients:

  • 1/2 cup dried green split peas
  • 1/2 cup dried yellow split peas
  • 1/2 cup dried red lentils
  • 1/2 cup pearl barley
  • 1/2 cup dried black beans
  • 1/2 cup dried kidney beans
  • 2 dried bay leaves
  • 2 tbsp beef or vegetable bouillon granules
  • 1 tbsp dried onion flakes
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 8 cups water
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 lb ham hock

Instructions:

  1. Using a wide-mouth funnel, layer the dry beans and grains into a 1-quart mason jar. Start with lentils and split peas at the bottom, alternating colors to create the patchwork effect. Tightly pack each layer.
  2. Combine bouillon, onion flakes, garlic powder, thyme, rosemary, paprika, salt, and pepper in a small bowl. Transfer to a small food-safe bag and place on top of the beans before sealing the jar.
  3. To cook, rinse the dry bean mix (excluding the spice packet). In a large stockpot, sauté fresh diced onion and minced garlic until softened.
  4. Add the dry soup mix, the contents of the seasoning packet, the ham hock, and 8 cups of water to the pot.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes, or until the beans are tender and the broth has thickened.