Description Edit

Makes 4 soup mixes of 6 servings.

Ingredients Edit

Directions Edit

Soup mix Edit

  1. Toast minced onion in non-stick skillet, stirring constantly, over medium-low heat until light brown.
  2. Remove onion from skillet; cool.
  3. In each of 4 one-quart jars, layer the following: ½ cup red beans, ⅓ cup lentils, ⅓ cup split peas, ½ cup red beans, ⅓ cup lentils, ⅓ cup navy beans, and ½ cup red beans.
  4. In each of 4 zip-top plastic bags, place the following: ½ cup toasted onion, 1 tablespoon basil, 1 teaspoon black pepper, ½ teaspoon cumin powder, ½ teaspoon garlic powder, ¼ teaspoon ground ginger, and 1 bay leaf.
  5. Place 1 spice-filled plastic bag in each jar, on top of red beans.
  6. Place 1 cup rice in each of 4 zip-top plastic bags and place in jars, on top of spices. Cover with jar lids.

Soup Edit

  1. Remove rice and spices from jar.
  2. Wash beans and combine with 9 cups water in Dutch oven.
  3. Bring to a boil; cook 5 minutes.
  4. Remove from heat; let stand 30 minutes. Drain.
  5. Return beans to saucepan and add rice, 12 cups chicken broth, and spices. Bring to a boil.
  6. Reduce heat; cover and simmer 1 hour or until beans and rice are tender.
  7. Garnish each serving with sliced green onions, if desired.

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