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
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.