10-BEAN SOUP MIXs  
Ingredients: Pinto beans, small red beans, small white beans, great northern beans, large lima beans, baby lima beans, yellow split peas, green split peas, lentils, kidney beans, blackeye peas, black turtle beans, and pink beans.

Net wt. 84 oz. Case wt. 31 lb. 8 oz.
Serving size:. 1 cup cooked and drained (170 g)
Servings per container: 14


Directions: Overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or at least 12 hours. for quicker soaking,m add dry beans to boiling water, allowing 3 cups water for each cup of beans. Heat to boiling; boil 2 minutes. Remove from heat, cover pan and let soak 1 hour, then cook in same water. To cook, cover and simmer slowly until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, garlic, bouillon, or meat stock. 

Nutrition Facts per serving: 
   Calories 225    Calories from fat  9 
                                 %Daily Value*  
     Fat 1 g                      0%
      Sat fat 0 g                 0%
     Protein 15 g                43%
     Cholesterol 0 mg             0%
     Total Carbohydrates 41 g    14%
      Dietary Fiber 4 g          16%
      Sugar 1 g
     Vitamin A                    0%
     Vitamin C                    0%
     Sodium 7 mg                  0% 
     Calcium                      6%
     Iron                        25%

*Percent Daily Values are based on a 2000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:
Total fat less than 65 gm
Sat fat less than 20 gm
Cholesterol less than 300 mg
Sodium less than 2400 mg
Total Carbohydrates 300 gm
Dietary Fiber 25 gm

Calories per gram
Fat 9 Carbohydrates 4 Protein 4

 

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Lee Erickson
2543 E. Cliff Swallow
Sandy, UT 84093
(801) 641-8393