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Bountiful Bean Soup Mix

Servings:
11 Servings
Listed in Categories:
American
  • 1 lb Red kidney beans
  • 1 lb Black beans
  • 1 lb Cowpeas
  • 1 lb Chickpeas
  • 1 lb Baby lima beans
  • 1 lb Red lentils
  • 1 lb Brown lentils
  • 1 lb Yellow split peas
  • 1 lb Green split peas
  • 1 lb Pinto beans
  • 4 c Water
  • 2 c Bean soup mix
  • 1/4 lb Bacon; chopped
  • 1/4 lb Kielbasa; sliced
  • 2 tb Butter or margarine
  • 1 Carrot; chopped
  • 1 md Onion; chopped
  • 1 Clove garlic; chopped
  • 6 c Water
  • 1 Bay leaf
  • 1 Salt and pepper; to taste
In a large bowl, combine all ingredients until thoroughly mixed. Place
about 2 cups into each of 11 pint jars or bottles. Seal and label.

Label: In 4-quart saucepan, heat water and bean soup mix to boiling over
high heat. Boil 2 minutes. Cover pan; remove from heat; let beans soak 1
hour. Drain beans through large strainer. Wash waucepan and fry bacon over
medium heat until crisp. Discard all but about 2 tbs. fat. (Or omit bacon
and fry 1/4 lb. sliced kielbasa in 2 tbs. butter or margarine.) Add 1 clove
garlic, finely chopped, to bacon. Cook over medium-low heat until
vegetables are soft. Add 6 cups water, 1 bay leaf, and drained bean mix to
bacon mixture. Cover pan and heat to boiling over high heat. Reduce heat to
low and simmer 1 1/2 hours. Add salt and pepper to taste. Remove bay leaf
before serving. Makes about 8 cups.
Posted to recipelu-digest by Nesb2 on Mar 9, 1998