Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Tortellini Bean Soup Mix

I like to use mixes for Christmas gifts. One year, I gave this soup mix in a jar and included a kettle, a mug and a pint of my home-canned tomatoes.—Doris Simmons, Browning, Illinois

15 ServingsPrep: 15 min. Cook: 1 hour

Ingredients

1 cup dried great northern beans
1/4 cup dried lentils
1/4 cup dried green split peas
3/4 cup uncooked dried tricolor tortellini
1 tablespoon dried parsley flakes
1 tablespoon chicken bouillon granules
2 teaspoons dried minced garlic
1 teaspoon dried thyme
1/2 teaspoon salt
ADDITIONAL INGREDIENTS:
8 cups water
1 can (49-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
2 medium carrots, chopped
2 celery ribs, chopped
Grated Parmesan cheese, optional

Directions

In a 3-cup jar or container with a tight-fitting lid, layer the
beans, lentils and peas. In a small resealable plastic bag, combine
the tortellini, parsley, bouillon, garlic, thyme and salt. Place bag
in jar. Replace lid and store in a cool dry place. Yield: 1 batch
(about 2-1/4 cups).
To prepare soup: Remove bag of tortellini and seasonings; set aside.
Rinse the beans, lentils and peas; drain. Place in a Dutch oven. Add

2 of 2

Tortellini Bean Soup Mix (continued)

Directions (continued)

8 cups water. Bring to a boil. Reduce heat; cover and simmer for
45-60 minutes or until beans are tender.
Stir in the tortellini and seasonings, broth, tomatoes, carrots and
celery. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10
minutes or until pasta and vegetables are tender. Serve with cheese
if desired. Yield: 15 servings (3-3/4 quarts).

Nutrition Facts: 1 cup (calculated without Parmesan cheese) equals 103 calories, 1 g fat (1 g saturated fat), 6 mg cholesterol, 741 mg sodium, 18 g carbohydrate, 5 g fiber, 6 g protein.