Bean Soup Mix

Description

Makes 4 soup mixes of 6 servings.

Ingredients

• 2 cups instant minced onions, divided
• 6 cups dried small red beans, divided
• 2⅔ cups dried lentils, divided
• 1⅓ cups dried white navy beans, divided
• 1⅓ cups dried yellow split peas, divided
• 4 cups uncooked brown rice, divided
• ¼ cup dried crushed basil leaves, divided
• 1 tablespoon + 1 teaspoon ground black pepper, divided
• 2 teaspoons cumin powder, divided
• 2 teaspoons garlic powder, divided
• 1 teaspoon ground ginger, divided
• 4 bay leaves

Procedures

Soup mix

1. Toast minced onion in non-stick skillet, stirring constantly, over medium-low heat until light brown.
2. Remove onion from skillet; cool.
3. In each of 4 one-quart jars, layer the following: ½ cup red beans, ⅓ cup lentils, ⅓ cup split peas, ½ cup red beans, ⅓ cup lentils, ⅓ cup navy beans, and ½ cup red beans.
4. In each of 4 zip-top plastic bags, place the following: ½ cup toasted onion, 1 tablespoon basil, 1 teaspoon black pepper, ½ teaspoon cumin powder, ½ teaspoon garlic powder, ¼ teaspoon ground ginger, and 1 bay leaf.
5. Place 1 spice-filled plastic bag in each jar, on top of red beans.
6. Place 1 cup rice in each of 4 zip-top plastic bags and place in jars, on top of spices. Cover with jar lids.

Soup

1. Remove rice and spices from jar.
2. Wash beans and combine with 9 cups water in dutch oven.
3. Bring to a boil; cook 5 minutes.
4. Remove from heat; let stand 30 minutes. Drain.
5. Return beans to saucepan and add rice, 12 cups chicken broth, and spices. Bring to a boil.
6. Reduce heat; cover and simmer 1 hour or until beans and rice are tender.
7. Garnish each serving with sliced green onions, if desired.