Bean Soup (Mix) Recipe
- 2 c. instant chopped onions
- 1/4 c. dry crushed basil leaves
- 4 tsp grnd black pepper
- 2 tsp cumin pwdr
- 2 tsp garlic pwdr
- 1 tsp grnd ginger
- 4 x bay leaves
- 6 c. dry small red beans
- 2 2/3 c. dry lentils
- 1 1/3 c. dry white navy beans
- 1 1/3 c. dry yellow split peas
- 4 c. uncooked brown rice
- 9 c. water
- 12 c. nonfat chicken broth minced scallions with green
- Toast chopped onion in non-stick skillet, stirring constantly, over medium- low heat.
- Remove onion from skillet; cold.
- In each of 4 one-qt jars, place the following: 1/2 c. red beans, 1/3 c. lentils, 1/3 c. split peas, 1/2 c. red beans, 1/3 c. lentils, 1/3 c. navy beans, and 1/2 c. red beans.
- In each of 4 zip-top plastic sandwich bags, place the following: 1/2 c. toasted onion, 1 Tbsp.
- basil, 1 tsp.
- black pepper, 1/2 tsp.
- cumin pwdr, 1/2 tsp.
- garlic pwdr, 1/4 tsp.
- grnd ginger, and 1 bay leaf.
- Place spice-filled sandwich bags on tops of each jar and cover with jar lids.
- Place 1 c. rice in each of 4 zipper-style plastic storage bags.
- Soup Preparation Instructions: Remove spice bag from one jar of beans.
- Wash beans and combine with 9 c. water in Dutch oven.
- Bring to a boil and boil for 5 min.
- Remove from heat; let stand 30 min.
- Drain.
- Return beans to saucepan and add in rice, 12 c. chicken broth, and spice-bag contents.
- Bring to a boil.
- Cover, reduce heat, and simmer 1 hour or possibly till beans and rice are tender.
- Garnish each serving with sliced green onion tops, if you like.
- Each bean soup mix makes 6 servings.
- Description: "Southwestern spices with mixed beans and brown rice soup"
- Cuisine: "USA Rice"
- Yield: "4 each"
- NOTES : Make 4 pkgs.
- for a gift.
- Recipe makes a southwestern flavored lowfat soup.
onions, basil leaves, black pepper, cumin, garlic, ginger, bay leaves, red beans, dry lentils, white navy beans, peas, brown rice, water, nonfat chicken
Taken from cookeatshare.com/recipes/bean-soup-mix-81050 (may not work)