1 pound dried Anasazi beans
1 pound dried black beans
1 pound dried pink beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried red kidney beans
1 pound dried red chief lentils
1 pound barley
3 ounces paprika
1 ounce dried oregano
3 tablespoons black pepper
3 tablespoons red pepper
1/4 cup onion powder
1/2 cup firm packed brown sugar
2 tablespoons garlic powder
2 tablespoons ground allspice
For the mix: Mix to distribute the beans evenly. Divide the mixture among 12 pint plastic bags or other containers; each should contain 1 1/2 cups mixed dried beans. For seasonings, mix ingredients until well blended. Divide seasonings among 12 plastic or cellophane bags. Each will contain about 3 tbsp seasonings.
Directions for making Four Corners Soup from mix:
1 package soup mix ( about 13 oz)
2 large onions, cut into thin wedges
2 large carrots, thinly sliced
about 8 cups regular-strength chicken broth
optional ingredient- while browning vegetables, add 1 pound poultry
sausage, sliced or broken into bite-sized
pieces or use 1 pound ground turkey or chicken.
1 package ( 10 oz) thawed frozen whole-leaf spinach
Set aside seasonings from soup mix. Sort and discard foreign matter from beans. Rinse beans and place in a 5-6 quart pan; add 2 1/2 quarts water. Let stand at least 8 hours or overnight; drain and rinse beans. To speed process; bring beans and water to a boil and boil 2-3 minutes. Cover; cool at least 1 hour or up to 4 hours. Drain and rinse beans. Meanwhile in a pan, add onions, carrots and 1/2 cup broth. Stir often over high heat until liquid evaporates and vegetables brown and begin to stick, about 8 – 12 minutes. Add another 1/2 cup broth; stir to release browned bits.
Cook until liquid evaporates as in preceding step. Add optional ingredient if
Makes 12 cups, 6-8 servings.
Original Author Unknown, Recipe Shared on Budget101 Discussion List.