1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried green lentils
1 pound dried brown lentils

Combine beans in a very large bowl. Pour two cups of bean mix into attractive 16 ounce jars. The beans can also be layered for a pretty effect. Put in a few beans at a time until you have filled the jar.

Attach the following to each jar:

Arizona Bean Soup

Beans from jar
1 smoked ham hock
2 (14.5 ounce) cans stewed tomatoes
1 medium onion, chopped
1 clove garlic, minced
1 bay leaf
6 cups water
1/4 cup fresh cilantro leaves or parsley
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon cumin seed

Cover beans with water and soak overnight.

Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay leaf, 6 cups of water and remaining ingredients. Bring to a boil over medium-high heat. Cover and simmer 1 hour or until beans are tender. Remove bay leaf before serving.

Serve warm. Makes 11 cups of soup.