Winter Bean Soup Mix

1/3 cup dried yellow split peas
1/3 cup dried green split peas
1/3 cup dried lima beans
1/3 cup dried pinto beans
1/3 cup dried kidney beans
1/3 cup dried great northern beans
1/4 cup instant minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Layer all ingredients in a 1-pint glass jar. Store tightly covered at room temperature up to 2 months.

On gift tag put recipe for Winter Bean Soup Mix as follows:
8 cups water
Winter Bean Soup Mix
2 medium carrots, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
2 pounds smoked ham shanks or meaty ham bone

Heat water and Winter Bean Soup Mix to boiling in 4-quart Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir carrots and celery into bean mixture. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
Skim fat if necessary. Remove ham shanks; remove ham from bone. Trim excess fat from ham. Cut ham into 1/2-inch pieces. Stir ham into soup. Heat until hot.

Submitted by Mary E.
Original Author Unknown, Recipe Shared on Budget101 Discussion List.

Winter Bean Soup Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

(Click on the stars to vote!)

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preparation timePrep 15 minutes mins

cook timeCook 2 hours hrs 2 minutes mins

total timeTotal 2 hours hrs 17 minutes mins

This layered dry soup mix combines six kinds of beans and split peas with onion, bouillon, cumin, and garlic for a hearty homemade gift jar or pantry staple. Prepared with carrots, celery, water, and smoked ham, it makes about 10 servings at an estimated $14.85 per batch, or about $1.49 per serving.

ServingsServings 10 servings

CourseCourse Mix Recipes, Soup

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $14.85

Ingredients

1/21x2x

• ▢ ⅓ cup dried yellow split peas
• ▢ ⅓ cup dried green split peas
• ▢ ⅓ cup dried lima beans
• ▢ ⅓ cup dried pinto beans
• ▢ ⅓ cup dried kidney beans
• ▢ ⅓ cup dried great northern beans
• ▢ ¼ cup instant minced onion
• ▢ 2 teaspoons chicken bouillon granules
• ▢ ¼ teaspoon ground cumin
• ▢ ¼ teaspoon garlic powder
• ▢ 8 cups water
• ▢ 2 medium carrots chopped (1 cup)
• ▢ 2 medium stalks celery chopped (1 cup)
• ▢ 2 pounds smoked ham shanks or meaty ham bone

Equipment

1-pint glass jar

4-quart Dutch oven

Measuring Cups

Measuring Spoons

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Layer the yellow split peas, green split peas, lima beans, pinto beans, kidney beans, great northern beans, minced onion, chicken bouillon, cumin, and garlic powder in a 1-pint glass jar.
2. Store tightly covered at room temperature up to 2 months.
3. To prepare the soup, heat the water and Winter Bean Soup Mix to boiling in a 4-quart Dutch oven.
4. Boil 2 minutes, remove from heat, cover, and let stand 1 hour.
5. Stir the carrots and celery into the bean mixture and add the ham shanks or meaty ham bone.
6. Heat to boiling, reduce heat, cover, and simmer about 2 hours or until beans are tender.
7. Skim fat if necessary.
8. Remove the ham shanks or ham bone, remove the ham from the bone, trim excess fat, and cut the ham into 1/2-inch pieces.
9. Stir the ham back into the soup and heat until hot.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is about 15 cups of soup, based on the dry bean volume, added vegetables, water, and ham.
Estimated prep time includes measuring the mix, chopping the vegetables, and assembling the soup.
Cook time includes the 2-minute boil and about 2 hours simmering, but not the 1-hour stand time because WPRM has no separate resting field.
Dry mix storage of 2 months is a conservative best-quality estimate for airtight room-temperature storage.
Cooked soup can be refrigerated up to 4 days or frozen up to 3 months for best quality.

Tried this recipe?

Let us know how it was!

Winter Bean Soup Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

(Click on the stars to vote!)

Pinterest Facebook Email

Share

Print SaveGo to Collections PDF

preparation timePrep 15 minutes mins

cook timeCook 2 hours hrs 2 minutes mins

total timeTotal 2 hours hrs 17 minutes mins

This layered dry soup mix combines six kinds of beans and split peas with onion, bouillon, cumin, and garlic for a hearty homemade gift jar or pantry staple. Prepared with carrots, celery, water, and smoked ham, it makes about 10 servings at an estimated $14.85 per batch, or about $1.49 per serving.

ServingsServings 10 servings

CourseCourse Mix Recipes, Soup

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $14.85

Ingredients

1/21x2x

• ▢ ⅓ cup dried yellow split peas
• ▢ ⅓ cup dried green split peas
• ▢ ⅓ cup dried lima beans
• ▢ ⅓ cup dried pinto beans
• ▢ ⅓ cup dried kidney beans
• ▢ ⅓ cup dried great northern beans
• ▢ ¼ cup instant minced onion
• ▢ 2 teaspoons chicken bouillon granules
• ▢ ¼ teaspoon ground cumin
• ▢ ¼ teaspoon garlic powder
• ▢ 8 cups water
• ▢ 2 medium carrots chopped (1 cup)
• ▢ 2 medium stalks celery chopped (1 cup)
• ▢ 2 pounds smoked ham shanks or meaty ham bone

Equipment

1-pint glass jar

4-quart Dutch oven

Measuring Cups

Measuring Spoons

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Layer the yellow split peas, green split peas, lima beans, pinto beans, kidney beans, great northern beans, minced onion, chicken bouillon, cumin, and garlic powder in a 1-pint glass jar.
2. Store tightly covered at room temperature up to 2 months.
3. To prepare the soup, heat the water and Winter Bean Soup Mix to boiling in a 4-quart Dutch oven.
4. Boil 2 minutes, remove from heat, cover, and let stand 1 hour.
5. Stir the carrots and celery into the bean mixture and add the ham shanks or meaty ham bone.
6. Heat to boiling, reduce heat, cover, and simmer about 2 hours or until beans are tender.
7. Skim fat if necessary.
8. Remove the ham shanks or ham bone, remove the ham from the bone, trim excess fat, and cut the ham into 1/2-inch pieces.
9. Stir the ham back into the soup and heat until hot.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is about 15 cups of soup, based on the dry bean volume, added vegetables, water, and ham.
Estimated prep time includes measuring the mix, chopping the vegetables, and assembling the soup.
Cook time includes the 2-minute boil and about 2 hours simmering, but not the 1-hour stand time because WPRM has no separate resting field.
Dry mix storage of 2 months is a conservative best-quality estimate for airtight room-temperature storage.
Cooked soup can be refrigerated up to 4 days or frozen up to 3 months for best quality.

Tried this recipe?

Let us know how it was!