Fill a jar with the ingredients and attach the recipe. Read the first recipe so you can kinda see how each recipe should go together. Sometimes you can mix the beans or you can layer them, as you see above. Put the Ziplock snack baggie filled with seasonings on top and put the lid on the jar.
Dozen Bean Pot Soup
15 pint jars
15 Ziplock snack baggies
15 Chile pods
In a large bowl, put in 2 1/2 cups each dried lentils, baby lima beans, regular lima beans, black-eyed peas, kidney beans, split peas, great Northern beans, pinto beans, red beans, white beans, navy beans, black beans, and barley. Stir well. Divide into 15 pint jars, (about 2 cups per jar).
Seasoning Packets:
In each of the 15 baggies add:
1 tablespoon chili powder
1 teaspoon salt
1 bay leaf
1 teaspoon oregano
1/4 teaspoon celery seed
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1/4 teaspoon sweet basil
3 teaspoons parsley
To Cook:
1 quart water
1 hamhock or 2 cups cubed ham
2 cups tomato juice
2 cups chicken broth
1 large onion, chopped
1 clove garlic, minced
1/4 cup chopped green bell pepper
2 tablespoons brown sugar
Wash bean mixture. In a 3 1/2-quart kettle, combine beans and water. Bring to a boil. Reduce heat and simmer, covered, for 1 hour, adding more water if necessary. Add all remaining ingredients. Bring to a slow boil and simmer, covered, until beans are tender, about 3 hours. Just before serving remove bay leaf. Garnish each serving with chopped scallions. Serve with sourdough bread.
Black Bean Soup Mix
1 pound dried black beans
In Ziplock baggies, add to each:
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon dried thyme
1 teaspoon cumin powder
4 beef bouillon cubes, crumbled
To Cook:
2 tablespoons vegetable oil
1 medium onion chopped
Salt and pepper
1/2 pound polish sausage
8 cups water
In stockpot, soak beans in water overnight. Drain. In large,clean stockpot, heat oil and add onion and sausage. Saute' over medium high heat until onion is translucent. Add beans and contents of baggie. Stir and add water. Reduce heat to simmer and cook partially covered for 2 hours. Season with salt and pepper.
Rainbow Bean Soup
3/4 cup dried red beans
3/4 cup dried great Northern beans
3/4 cup dried split peas
3/4 cup lentils
3/4 cup dried black beans
In each Ziplock snack baggie add:
2 tablespoons dried onion flakes
2 tablespoons beef bouillon granules
2 tablespoons dried parsley flakes
2 teaspoons dried basil
1 to 1 1/2 teaspoons chili powder
1 teaspoon pepper
1 teaspoon dried oregano
Place beans in jars in order, so they are layered. Put baggie on top.
To Cook:
Rinse beans and place in dish. Cover with 1" to 2" over top of beans. Cover dish loosely with plastic wrap. Microwave on high for 15 minutes; rotating after 7 minutes. Drain and rinse well. Place in large stockpot. Add 8 cups water, one 15-ounce can crushed tomatoes, and Ziplock baggie contents. Cover and bring to a boil. Lower heat. Cover and simmer 1 1/2 hours until beans are tender.
Layered Patchwork Soup
In each jar:
1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked white rice
1/2 cup dry lentils
Layer beans in jars. To each jar add a ziplock baggie with the following contents.
1 tablespoon dried parsley
1 teaspoon granulated garlic
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Italian seasonings
1 teaspoon dried sage
To Cook:
Put beans in colander, rinse, and pick over. Place beans in large stockpot and cover with 10 cups water. Stir in 1 chopped onion and contents of seasoning Ziplock baggie. Bring to a boil. Lower heat, cover, and simmer for 1 hour stirring constantly. Add water if necessary.
Beef Chili Soup Mix
In each jar, add:
1/2 cup dried red kidney beans
1/2 cup dried navy bans
1/2 cup dried black beans
1/3 cup dried minced onions
In each Ziplock snack baggie, add:
2-3 tablespoons dried cilantro or parsley flakes
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried minced garlic
To Cook:
In a large Dutch oven, brown 2 pounds ground beef, drain. Add ingredients from jar, plus 6 cups water, bring to a boil, reduce heat, cover and simmer for 1 1/2 to 2 hours, until beans are tender. Add three (14-ounce) cans tomato juice. Bring to a boil, reduce heat, cover. Simmer for 15 minutes. (You can substitute 2 pounds of boneless beef chuck for the ground beef. If you do this, brown the bite-sized meat in 1 tablespoon vegetable oil, drain, and proceed with instructions.)
Country Soup Mix
1/2 cup barley
1/2 cup each dried split peas, uncooked white rice, and dry lentils
In each Ziplock snack baggie add:
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon cubes
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni
To Cook:
Combine contents of jar and following ingredients in a large saucepan:
3 quarts water
2 stalks chopped celery
2 sliced carrots
1 cup shredded cabbage
2 cups diced tomatoes
Bring to a boil, reduce heat, cover, and simmer and hour or so, until veggies are tender.
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