Multi-Bean Soup
- 1/2 cup kidney beans
- 1/2 cup black beans
- 1/2 cup red beans
- 1 cup green split peas
- 1/2 cup lentils
- 1/2 cup brown sugar
- 2 teaspoons chicken bouillon granules
- 2 teaspoons dried minced onion
- 1 1/2 teaspoons salt
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery seeds
- 6 cups water
- 2 cans (14 ounces each) stewed tomatoes
- Creating the Jar:
- Wash and thoroughly dry a 1-quart wide-mouth canning jar.
- Place all of the seasoning in the jar shown at left in a plastic sandwich bag.
- In another sandwich bag, place the aplit pea and lentil, and shake to mix.
- Layer the ingredients in the jar as shown at left, pressing firmly with a flat-bottomed object, such as a tart tamper of the bottom of a narrow glass, after each addition.
- Make the layers as level as possible.
- Secure the lid, and decorate as desired (see Notes).
- Attach the following instructions for making the soup:
- MULTI-BEAN SOUP
- Yield: 8 (1 cup) servings
- In addition to the contents of the jar, you will need to add the following ingredients:
- 6 cups water
- 2 cans (14 ounces each) stewed tomatoes
- Place the kidney, black, and red beans in a medium-sized pot or bowl.
- Add 6 cups boiling water, cover, and soak 8 hours or overnight.
- Drain and rinse the soaked beans, and place in a large pot with 6 cups fresh water.
- Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 1 1/2 hours.
- Add the tomatoes, and all of the remaining Jar ingredients.
- Simmer another 25 minutes, stirring occasionally.
- Uncover and continue to simmer another 45 to 60 minutes, or until the beans are tender and the soup thickens.
- Serve hot.
- Refrigerate any leftovers in an airtight container for up to 1 week.
kidney beans, black beans, red beans, green split peas, lentils, brown sugar, chicken bouillon granules, onion, salt, parsley, black pepper, garlic, celery seeds, water, tomatoes
Taken from www.cookstr.com/recipes/multi-bean-soup (may not work)