Bean Soup Mix, by Beverly Hicks Burch

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Bean Soup Mix

Inspired by a recipe from Perfect for gift giving…

For each batch layer in a larger jar or container in this order:

½ cup dried red beans

1/3 cup lentils

1/3 cup split peas

½ cup dried red beans

1/3 cup lentils

1/3 cup dried navy beans

½ cup dried red beans

Add 1 cup brown rice to a zip lock bag. Squeeze out the air and zip up the bag and place it on the bean layers.

Make a seasoning packet by mixing together:

½ cup toasted dry onion flakes

1 tablespoon dried basil

1 teaspoon black pepper

½ teaspoon cumin

½ teaspoon garlic powder

¼ teaspoon ginger

1 bay leaf

Add to the bean and rice layers. Included the following cooking directions.

Bean Soup Cooking Directions

1. Rinse beans. Place in a large stockpot with 9 cups of water . Bring to a boil and cook for 5 minutes.

2. Remove from the heat and let beans soak for 30 minutes to 1 hour. (You may soak the beans overnight in water. If so, eliminate these steps.)

3. Drain the beans and return to the stockpot.

4. Add the brown rice, 12 cups of chicken stock (or your favorite combination of stock and vegetable juices) and the seasoning packet.

5. Bring to a boil. Reduce the heat, cover and simmer for 1 hour or until the beans and rice are tender.

6. For variety you may add a hambone, shredded chicken, sausage or any other of your favorite meat.

7. Season to taste. (Seasoning packet contains no salt.)


Bean Soup MIx

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