So last batch I made, I kept one for myself. Last night I soaked the beans, this morning I drained them, put everything in a slow cooker and let it cook all day while I was at work. How nice to come home to the smell of dinner cooking!
This recipe makes six gifts consisting of 3 bags each. Each gift makes a batch of soup that serves about 9 people.
Bean and Pasta Soup Mix
3/4 cup dried onion flakes
2 (1/2-oz) jars dried celery flakes
1/2 cup dried parsley flakes
3 tbs dried basil
3 tbs dried oregano
2 tsp garlic powder
2 tsp coarsely ground pepper
2 (2 1/4 oz) jars beef bouillon granules
1 each (16 oz) package dried black-eyed peas, black beans, kidney beans, navy beans, and small shell pasta
Combine the first 7 ingredients (through ground pepper); divide evenly and place in 6 airtight plastic bags. Add 2 tbs plus 1/4 tsp bouillon to each package. Label "Herb Mix" and seal.
Combine peas and beans; divide evenly in 6 bags. Label "Bean Mix" and seal.
Place 1/3 cup pasta in 6 bags. Label.
Directions for gift recipe card:
Sort and wash bean mix; place in Dutch oven. Cover with water 2 inches above beans; soak 8 hours.
Drain beans.
Combine beans. 3 quarts of water, herb mix, 1 carrot, chopped, and 2/3 cup chopped cooked ham in Dutch oven. Bring to boil; reduce heat and simmer 2 1/2 hour, stirring occasionally.
Add 1 (14.5 oz) can Mexican-style tomatoes, undrained, and pasta. Cook 20 minutes more.
This makes a very hearty soup, and of course there is room for personalizing it with some of your own ingredients. It's a good healthy meal on a cold and dreary day.
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