2 1/4 cups lentils
2 1/4 cups baby limas
2 1/4 cups regular limas
2 1/4 cups black-eyed peas
2 1/4 cups kidney beans
2 1/4 cups split peas
2 1/4 cups great northern beans
2 1/4 cups pinto beans
2 1/4 cups red beans
2 1/4 cups white beans
2 1/4 cups navy beans
2 1/4 cups black beans
2 1/4 cups barley
15 chile pods
Combine all ingredients in a huge bowl, stir well. Divide into 15 (2 c. per jar) pint jars or ziploc bags.
SEASONING PACKET: Mix 15 individuals sets of the following seasonings in small baggies:
1 TBS chili powder
1 tsp salt
1 bay leaf
1 tsp oregano
1/4 tsp celery seed
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp sweet basil
Attach Tag:
Dozen Bean Pot Soup
FRESH INGREDIENTS (To add at cooking time!)
1 quart water
1 ham hock or 2 cups cubed ham
2 cups tomato juice
2 cups chicken broth
1 large onion-chopped
1 clove garlic-minced
3 tablespoons minced parsley
1/4 cup chopped green bell pepper
2 tablespoons brown sugar
Wash bean mixture. In a 3 1/2-quart kettle, combine beans and water. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add more water if necessary. Add all remaining ingredients. Bring to a slow boil and simmer, covered, until beans are tender, about 3 hours.
Just before serving, remove bay leaf. Garnish each serving with chopped scallions.
Serve with sourdough bread.
This makes 15 (2-cup) gift packages.
Dozen Bean Pot Soup Mix
Ingredients
- 2 ¼ cups lentils
- 2 ¼ cups baby limas
- 2 ¼ cups regular limas
- 2 ¼ cups black-eyed peas
- 2 ¼ cups kidney beans
- 2 ¼ cups split peas
- 2 ¼ cups great northern beans
- 2 ¼ cups pinto beans
- 2 ¼ cups red beans
- 2 ¼ cups white beans
- 2 ¼ cups navy beans
- 2 ¼ cups black beans
- 2 ¼ cups barley
- 15 chile pods
- Seasoning packet for each jar
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon oregano
- ¼ teaspoon celery seed
- ¼ teaspoon rosemary
- ¼ teaspoon marjoram
- ¼ teaspoon sweet basil
Equipment
Instructions
- Combine the lentils, beans, barley, and chile pods in a very large bowl and stir well.
- Divide the mixture into 15 equal 2-cup portions in pint jars or zip-top bags.
- For each package, combine 1 tablespoon chili powder, 1 teaspoon salt, 1 bay leaf, 1 teaspoon oregano, 1/4 teaspoon celery seed, 1/4 teaspoon rosemary, 1/4 teaspoon marjoram, and 1/4 teaspoon sweet basil in a small spice bag.
- Add one seasoning packet to each jar or bag.
- To prepare one package, wash the bean mixture.
- In a 3 1/2-quart kettle, combine the beans and 1 quart water. Bring to a boil, reduce heat, and simmer covered for 1 hour, adding more water if necessary.
- Add 1 ham hock or 2 cups cubed ham, 2 cups tomato juice, 2 cups chicken broth, 1 large chopped onion, 1 minced garlic clove, 3 tablespoons minced parsley, 1/4 cup chopped green bell pepper, 2 tablespoons brown sugar, and the seasoning packet.
- Bring to a slow boil and simmer covered until the beans are tender, about 3 hours.
- Remove the bay leaf just before serving.
- Garnish with chopped scallions and serve with sourdough bread.
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
One package makes about 8 servings of prepared soup, estimated.
Prep time is an estimate based on measuring, mixing, and portioning 15 jars.
Dry mix storage estimate: up to 6 months in airtight containers in a cool, dry pantry for best flavor quality.
Prepared soup storage: refrigerate leftovers within 2 hours and use within 3 to 4 days.
Tried this recipe?
Let us know how it was!Dozen Bean Pot Soup Mix
Ingredients
- 2 ¼ cups lentils
- 2 ¼ cups baby limas
- 2 ¼ cups regular limas
- 2 ¼ cups black-eyed peas
- 2 ¼ cups kidney beans
- 2 ¼ cups split peas
- 2 ¼ cups great northern beans
- 2 ¼ cups pinto beans
- 2 ¼ cups red beans
- 2 ¼ cups white beans
- 2 ¼ cups navy beans
- 2 ¼ cups black beans
- 2 ¼ cups barley
- 15 chile pods
- Seasoning packet for each jar
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon oregano
- ¼ teaspoon celery seed
- ¼ teaspoon rosemary
- ¼ teaspoon marjoram
- ¼ teaspoon sweet basil
Equipment
Instructions
- Combine the lentils, beans, barley, and chile pods in a very large bowl and stir well.
- Divide the mixture into 15 equal 2-cup portions in pint jars or zip-top bags.
- For each package, combine 1 tablespoon chili powder, 1 teaspoon salt, 1 bay leaf, 1 teaspoon oregano, 1/4 teaspoon celery seed, 1/4 teaspoon rosemary, 1/4 teaspoon marjoram, and 1/4 teaspoon sweet basil in a small spice bag.
- Add one seasoning packet to each jar or bag.
- To prepare one package, wash the bean mixture.
- In a 3 1/2-quart kettle, combine the beans and 1 quart water. Bring to a boil, reduce heat, and simmer covered for 1 hour, adding more water if necessary.
- Add 1 ham hock or 2 cups cubed ham, 2 cups tomato juice, 2 cups chicken broth, 1 large chopped onion, 1 minced garlic clove, 3 tablespoons minced parsley, 1/4 cup chopped green bell pepper, 2 tablespoons brown sugar, and the seasoning packet.
- Bring to a slow boil and simmer covered until the beans are tender, about 3 hours.
- Remove the bay leaf just before serving.
- Garnish with chopped scallions and serve with sourdough bread.
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
One package makes about 8 servings of prepared soup, estimated.
Prep time is an estimate based on measuring, mixing, and portioning 15 jars.
Dry mix storage estimate: up to 6 months in airtight containers in a cool, dry pantry for best flavor quality.
Prepared soup storage: refrigerate leftovers within 2 hours and use within 3 to 4 days.
the recipe isn’t complete! sounds wonderful what there is of it but there are no spices listed and the recipe says to “add the remaining ingredients” but there are none listed. hope someone can find the remainder of the recipe.
Sorry, the recipe was partially hidden by an old “spoiler” code. It’s been fixed for you.