Make Ahead 5 Bean Soup Mix For A Quick Soul Satisfying Meal Recipes

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FIVE-BEAN SOUP MIX IN A JAR



Five-Bean Soup Mix in a Jar image

This five-bean soup mix in a jar requires minimal effort and minimal cost and is absolutely delicious, which basically makes it the perfect gift! Don't forget the printable gift tag--it has the directions for making the soup! Makes 3 quart-size mason jar soup mixes.

Provided by Emily Hill

Time 10m

Number Of Ingredients 18

1 (16-oz) package pinto beans
1 (16-oz) package split green peas
1 (16-oz) package great northern beans
1 (16-oz) package black beans
1 (16-oz) package red beans or red lentils
1 T black pepper
1 T paprika
1 T dry mustard
2 T dried minced onion
2 T sea salt
2 T garlic powder
2 T dried oregano
1 tsp dried rosemary
1 tsp dried basil
6 bay leaves
3 vegetable bouillon cubes
3 quart-size mason jars with lids
Printable gift tag with directions

Steps:

  • Layer 3/4 cup pinto beans in jars; shake gently to level beans. Repeat with 3/4 cup of peas, northern beans, black beans and red beans. Set jars aside.
  • Combine pepper, paprika, dry mustard, minced onion, salt, garlic powder, oregano, rosemary and basil in a small bowl.
  • Place 3 T of spice mix in a snack-size ziploc bag. Add 2 bay leaves and 1 bouillon cube. Gently shake contents to one side of bag and close. Fold bag around spices and place in top of each jar.
  • Place lids on jars, sealing tightly. Tie with ribbon and attach printable gift tag with instructions.

Nutrition Facts : Calories 542 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 34 grams fiber, Protein 34 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 5011 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

FIVE-BEAN SOUP



Five-Bean Soup image

One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. -Lynne Dodd, Mentor, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 10

5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons minced chives
1 teaspoon dried savory
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 bay leaf
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes

Steps:

  • Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

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