Hearty Bean Soup Mix
1/4 cup dried garbanzo beans
1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 Tablespoons minced dried onion
2 Tablespoons whole wheat berries (optional)
2 Tablespoons pearl barley
2 Tablespoons dried celery flakes
2 tsp. instant beef bouillon granules
1/2 tsp. dried basil, crushed
1 bay leaf
Dash Salt
Combine all ingredients in a plastic bag or layer in an airtight
container. Store, tightly sealed, until needed.
Add the following recipes when giving
the gift:
Basic Hearty Bean Soup
Combine contents of package with 7 cups water in a 3-quart saucepan.
Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from
heat, cover, and let stand 1 hour. (Or soak bean mixture in the water
overnight in a covered pan.) Do not drain. Bring beans and liquid to
boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans
are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish
servings.
Meaty Bean Soup
Follow basic recipe through the soaking step. Add 1 3/4-1 pound beef
shank crosscuts. Bring to boiling; reduce heat. Cover and simmer 1-1/2
hour. Remove meat, chop coarsely and return to soup. Remove bay leaf.
Add 1 16-oz. can tomatoes, cut up and undrained. Add one medium carrot,
chopped. Cover and simmer for 30 more minutes. Season to taste. Makes
4-6 servings.
Spicy Bean Pot
Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf.
Brown 1/2 pound ground beef and drain off fat. Add 1 tsp. chili powder
and cook 1 minute. Add to bean soup along with 1 10-oz. can Rotel. Heat
through, stirring occasionally. Season to taste. Serve in tortilla bowls
or with corn chips. Garnish with jalapenos, if desired. Makes 6-8
main-dish servings.
Cheesy Bean Soup
Follow basic recipe through the soaking step, except reduce water to 4
cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1 6-oz.
link cheese food or smoked cheese food. Cook and stir until beans are
soft. Makes 4-6 main dish
servings. |