Tortellini Bean Soup Mix

• 1 cup dried great northern beans
• 1/4 cup dried lentils
• 1/4 cup dried green split peas
• 3/4 cup uncooked dried tricolor tortellini
• 1 tablespoon dried parsley flakes
• 1 tablespoon chicken bouillon granules
• 2 teaspoons dried minced garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 8 cups water
• 1 can (49-1/2 ounces) chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• Grated Parmesan cheese, optional

1. In a 3-cup jar or container with a tight-fitting lid, layer the beans, lentils and peas. In a small resealable plastic bag, combine the tortellini, parsley, bouillon, garlic, thyme and salt. Place bag in jar. Replace lid and store in a cool, dry place. Yield: 1 batch (about 2-1/4 cups).
2. To prepare soup: Remove bag of tortellini and seasonings; set aside. Rinse the beans, lentils and peas; drain. Place in a Dutch oven. Add 8 cups water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until beans are tender.
3. Stir in the tortellini and seasonings, broth, tomatoes, carrots and celery. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pasta and vegetables are tender. Serve with cheese if desired.

dried great northern beans, dried lentils, peas, tortellini, parsley flakes, chicken bouillon granules, garlic, thyme, salt, water, chicken broth, tomatoes, carrots, celery, parmesan cheese

Taken from www.tasteofhome.com/recipes/tortellini-bean-soup-mix/ (may not work)