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.
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
Cook until liquid evaporates as in preceding step. Add optional ingredient if desired. Repeat adding and evaporating liquid until the vegetables are moderately browned, 2-3 more times. Add seasonings, beans, and 6 cups broth. Bring to a boil; simmer, covered, until beans are tender to bite, about 11/2 hours. Just before serving, stir in spinach; heat until spinach is hot, about 3 minutes.
Makes 12 cups, 6-8 servings.
Original Author Unknown, Recipe Shared on Budget101 Discussion List.