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    • Four Corners Soup Mix

      1 pound dried adzuki beans
      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

      SEASONINGS:
      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 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.
      .

      .
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      Comments 1 Comment
      1. Laura1of8's Avatar
        Laura1of8 -
        My family loves bean soup. I can't wait to try this recipe!!


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