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Confetti Bean Soup Mix Recipe

With its colorful variety of beans and delicious flavor, this soup is tempting. I like to give it to friends each Christmas.

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Confetti Bean Soup Mix Recipe

Prep: 20 min. + standing Cook: 1 hour 25 min.

Yield: 36 Servings

20 85 105

Ingredients

1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas
SEASONING MIX:
12 beef bouillon cubes
3/4 cup dried minced chives
4 teaspoons dried savory
2 teaspoons ground cumin
2 teaspoons coarsely ground pepper
4 bay leaves
ADDITIONAL INGREDIENTS FOR SOUP:
12 cups water, divided
1 can (14-1/2 ounces) stewed tomatoes, undrained
1-1/2 teaspoons salt
1/4 teaspoon hot pepper sauce, optional

Directions

In a large bowl, combine beans and peas; place 3 cups each in four large resealable plastic bags. Set aside.
In four snack-size resealable plastic bags place 3 bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and 1 bay leaf. Seal bags or tie plastic wrap with ribbon if desired. Yield: 4 batches.
To prepare soup: Place the contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender, stirring occasionally.
Add tomatoes, salt and pepper sauce if desired. Simmer, uncovered, for 20 minutes. Discard bay leaf. Yield: 9 servings (2-1/4 quarts) per batch.

Nutritional Facts 1 serving (1 cup) equals 230 calories, 1 g fat (trace saturated fat), trace cholesterol, 477 mg sodium, 43 g carbohydrate, 14 g fiber, 15 g protein.

Originally published as Confetti Bean Soup Mix in Country Woman Christmas Annual 1999, p46