Confetti Bean Soup Mix Recipe

Confetti Bean Soup Mix Recipe
Confetti Bean Soup Mix Recipe photo by Taste of Home
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Confetti Bean Soup Mix Recipe

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With its colorful variety of beans and delicious flavor, this soup is tempting. I like to give it to friends each Christmas.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 1 hour 25 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 1 hour 25 min.

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

Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside.
In each of four snack-size resealable plastic bags place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches.
To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from 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, stirring occasionally, until beans are tender, about 1 hour.
Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf. Yield: 9 servings (2-1/4 quarts) per batch.
Originally published as Confetti Bean Soup Mix in Country Woman Christmas Annual 1999, p46

Nutritional Facts

1 cup: 230 calories, 1g fat (0 saturated fat), 0 cholesterol, 477mg sodium, 43g carbohydrate (6g sugars, 14g fiber), 15g protein.

  • 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
  1. Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside.
  2. In each of four snack-size resealable plastic bags place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches.
  3. To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour.
  4. Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour.
  5. Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf. Yield: 9 servings (2-1/4 quarts) per batch.
Originally published as Confetti Bean Soup Mix in Country Woman Christmas Annual 1999, p46

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