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Bean Pasta Soup Jar Mix

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Mix:

3/4 Cup Dried onion flakes
2 (1/2 ounce) dried Celery flakes
1/2 Cup Dried parsley flakes
3 Tablespoons Dried basil
3 Tablespoons Dried oregano
2 Teaspoons Garlic powder
2 Teaspoons Coarsely ground pepper

 

2 2-1/4 ounce beef- Flavored bouillon granules
1 16 Ounce Pkg dried black-eyed peas
1 16 Ounce Pkg dried kidney beans
1 16 Ounce Pkg dried navy beans
1 16 Ounce Pkg small shell pasta Uncooked

Combine first 7 ingredients; divide evenly, and place in 6 airtight plastic bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to each package. Label "Herb Mix" and seal.

Combine black-eyed peas, kidney beans, and navy beans; divide evenly and place in 6 airtight plastic bags. Label "Bean Mix" and seal.

Place one bag herb mix, 1 bag bean mix, and bag pasta in a gift container; repeat procedure with remaining bags. Yield: 6 (3-bags) gifts.

 
Attach to Container - Print Label

Sort and wash bean mix; place in a Dutch oven. Cover with water 2 inches above beans; soak 8 hours. Drain. Combine beans, 3 quarts water, herb mix, 1 carrot, chopped, and 2/3 cup chopped cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2-1/2 hours, stirring occasionally. Add 1 (14-1/2-ounce) can Mexican-style stewed tomatoes, un-drained, and pasta; cook 20 minutes. Yield: 9 cups.

Note: To use the quick-soak method, place beans in a Dutch oven; cover with water 2 inches above beans. Bring to a boil. Remove from heat; cover, and let stand 1 hour. Drain.

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