Description
This do-ahead soup mix allows you always to be prepared!
Ingredients
- 1 ½ cups dried pinto beans
- 1 ½ cups white kidney beans
- 1 cup dry kidney beans
- 1 cup dry lima beans
- 1 cup dry garbanzo beans
- ½ cup dried minced onion
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon mustard powder
- ½ teaspoon granulated garlic
- 1 tablespoon chicken bouillon powder
- 3 cubes beef bouillon
- 1 tablespoon dried parsley
- ¼ cup bacon bits
- ¼ cup mixed vegetable flakes
- 4 quarts water
- ¼ cup vegetable oil (Optional)
- 4 (14.5 ounce) cans whole peeled tomatoes
Instructions
- To make bean mix: Measure pinto
- navy
- kidney
- lima
- and garbanzo beans
- and combine in a large airtight container or zip-top bag.
- To make seasoning mix: Combine onion
- paprika
- salt
- mustard powder
- garlic
- chicken bouillon powder
- beef broth
- parsley
- bacon bits
- and vegetable flakes in a small zip-top bag and shake to mix. Place bag in the container with bean mix. Store at room temperature.
- To make one batch of soup (6 servings)
- start 2 1/2 hours before serving. Rinse 1 1/2 cups bean mix in a sieve under running water. Place beans in a 3-quart saucepan. Add 5 cups water
- 1 tablespoon oil
- and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time
- or you can add juice and reserve tomatoes to add near the end of simmering time.) Bring to a boil; reduce heat
- cover
- and simmer for 2 to 2 1/2 hours until beans are tender.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Servings: 24