Bean Soup Mix in a Jar
2 cups dry black beans
2 cups dry Great Northern beans (or any small white bean)
2 cups dry red kidney beans
2 cups dry pinto beans
2 cups dry green split peas
In four 1-pint canning jars, layer beans in order given, dividing evenly between
jars. For seasoning packets, use four individual small sandwich bags, or four
6-inch squares of plastic wrap or foil.
Into EACH seasoning packet (you'll need FOUR times this amount TOTAL for all
four jars of soup mix), place:
3 teaspoons beef (or vegetable) bouillon
3 tablespoons dried chives (chopped)
1 teaspoon salt
1 teaspoon dried savory
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
To Prepare Soup:
3 hours before serving, rinse beans with cold, running water. Remove stones or
shriveled beans. In a Dutch oven or stock- pot, bring beans and 9 cups water to
boil for 3 minutes. Remove from heat and let sit for 1 hour. Drain and rinse
beans. Place beans, 5 cups of water, and seasoning packet contents into pot.
Heat to boiling, reduce heat to low and simmer gently for 1 1/2 hours until
beans are tender. Stir occasionally. Add one 16-oz. can stewed tomatoes with
liquid (break up tomatoes). Heat to boiling. Reduce to low, and cook 15 minutes
more. Discard bay leaf.
Each jar of soup mix will make approximately 6 - 8 generous servings.