Bean Soup Mix

Bean Soup Mix

2 cups instant minced onion, divided
6 cups dried small red beans, divided
2-2/3 cups dried lentils, divided
1-1/3 cups dried white navy beans, divided
1-1/3 cups dried yellow split peas, divided
4 cups uncooked brown rice, divided
1/4 cup dried crushed basil leaves, divided
1 tablespoon plus 1 teaspoon ground black pepper, divided
2 teaspoons cumin powder, divided
2 teaspoons garlic powder, divided
1 teaspoon ground ginger, divided
4 bay leaves

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

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

Each serving provides 433 calories, 23 grams protein, 2 grams fat, 83 grams carbohydrate, 8 grams dietary fiber, 0 milligrams cholesterol and 20 milligrams sodium.

Courtesy of USA Rice Federation.

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