1/2 cup kidney beans
1/2 cup split yellow peas
1/2 cup black beans
1/2 cup red lentils
1/2 cup small red beans
1/2 cup split green peas
Layer all ingredients in a large cone-shaped bag, Jar, or Vacuum
Seal bag; seal & attach a tag with directions. If desired, Decorate
Jar/Cone/Bag for what-ever occasion it was created for.
Attach Seasoning Mix
1 tablespoon dried sweet pepper flakes
2 teaspoons chicken bouillon granules
2 teaspoons dried minced onion
1 1/2 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
4 tablespoons brown sugar
Attach these instructions to the jar:
Seasoned Bean Soup
Dried Bean Mix
2 (14 1/2 ounce) cans tomatoes
Seasoning Mix
1 teaspoon Liquid Smoke ( optional )
Rinse beans and place in large Dutch oven or stock pot. Pour 4 cups boiling water over beans; cover and let soak overnight.
Drain beans and return to stock pot. Add 6 cups water, cover, and bring to a boil over high heat. Reduce heat to low and simmer 1 to 1/2 hours or until beans are almost tender.
Add tomatoes and seasoning mix. Stirring occasionally, cover and simmer 30 minutes. Uncover beans and continue to simmer about 1 hour longer or until beans are tender and soup thickens. Serve warm.
Yields about 10 cups soup.
.
.
Original Author Unknown, Recipe Shared on Budget101 Discussion List.
Layered Bean Soup Mix
Ingredients
- ½ cup kidney beans
- ½ cup split yellow peas
- ½ cup black beans
- ½ cup red lentils
- ½ cup small red beans
- ½ cup split green peas
- 1 tablespoon dried sweet pepper flakes
- 2 teaspoons chicken bouillon granules
- 2 teaspoons dried minced onion
- 1 ½ teaspoons salt
- 1 teaspoon dried parsley flakes
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon celery seed
- 4 tablespoons brown sugar
- 2 cans tomatoes 14 1/2 ounces each
- 1 teaspoon liquid smoke optional
- 4 cups boiling water for soaking
- 6 cups water for simmering
Equipment
Instructions
- Layer the kidney beans, split yellow peas, black beans, red lentils, small red beans, and split green peas in a large cone-shaped bag, jar, or vacuum bag.
- Seal the container tightly.
- Combine the dried sweet pepper flakes, chicken bouillon granules, dried minced onion, salt, parsley flakes, black pepper, garlic powder, celery seed, and brown sugar in a small bag or packet.
- Attach the seasoning packet to the bean mix.
- Add a tag with the preparation directions and decorate the container if desired.
- To prepare the soup, rinse the beans and place them in a large Dutch oven or stockpot.
- Pour 4 cups boiling water over the beans, cover, and let soak overnight.
- Drain the beans and return them to the pot.
- Add 6 cups water, cover, and bring to a boil over high heat.
- Reduce heat to low and simmer for 1 to 1 1/2 hours, or until beans are almost tender.
- Add the tomatoes, seasoning mix, and liquid smoke if using.
- Cover and simmer 30 minutes, stirring occasionally.
- Uncover and continue to simmer about 1 hour longer, or until the beans are tender and the soup thickens.
- Serve warm.
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
Prep time is an estimate for assembling the mix and measuring the seasoning packet. Overnight soaking time is not included.
Cook time reflects active simmering time only and is based on the stated directions.
Dry mix shelf life is an estimate of up to 12 months in an airtight container stored in a cool, dry, dark place.
Prepared soup should be refrigerated within 2 hours and used within 3 to 4 days, or frozen up to 3 months for best quality.
Tried this recipe?
Let us know how it was!Layered Bean Soup Mix
Ingredients
- ½ cup kidney beans
- ½ cup split yellow peas
- ½ cup black beans
- ½ cup red lentils
- ½ cup small red beans
- ½ cup split green peas
- 1 tablespoon dried sweet pepper flakes
- 2 teaspoons chicken bouillon granules
- 2 teaspoons dried minced onion
- 1 ½ teaspoons salt
- 1 teaspoon dried parsley flakes
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon celery seed
- 4 tablespoons brown sugar
- 2 cans tomatoes 14 1/2 ounces each
- 1 teaspoon liquid smoke optional
- 4 cups boiling water for soaking
- 6 cups water for simmering
Equipment
Instructions
- Layer the kidney beans, split yellow peas, black beans, red lentils, small red beans, and split green peas in a large cone-shaped bag, jar, or vacuum bag.
- Seal the container tightly.
- Combine the dried sweet pepper flakes, chicken bouillon granules, dried minced onion, salt, parsley flakes, black pepper, garlic powder, celery seed, and brown sugar in a small bag or packet.
- Attach the seasoning packet to the bean mix.
- Add a tag with the preparation directions and decorate the container if desired.
- To prepare the soup, rinse the beans and place them in a large Dutch oven or stockpot.
- Pour 4 cups boiling water over the beans, cover, and let soak overnight.
- Drain the beans and return them to the pot.
- Add 6 cups water, cover, and bring to a boil over high heat.
- Reduce heat to low and simmer for 1 to 1 1/2 hours, or until beans are almost tender.
- Add the tomatoes, seasoning mix, and liquid smoke if using.
- Cover and simmer 30 minutes, stirring occasionally.
- Uncover and continue to simmer about 1 hour longer, or until the beans are tender and the soup thickens.
- Serve warm.
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
Prep time is an estimate for assembling the mix and measuring the seasoning packet. Overnight soaking time is not included.
Cook time reflects active simmering time only and is based on the stated directions.
Dry mix shelf life is an estimate of up to 12 months in an airtight container stored in a cool, dry, dark place.
Prepared soup should be refrigerated within 2 hours and used within 3 to 4 days, or frozen up to 3 months for best quality.
