My friend Camille developed this recipe for a jarred gift soup mix. I have tasted this recipe. It is *good*.
Not only does this make a thoughtful gift from your kitchen, you can whip up a few jars to have on hand for last minute presents. It is the perfect gift to have on hand when or if someone unexpected stops by with a gift for you.
If you don't have access to five types of dried beans, you can alter this recipe as you like. But as my friend Camille said, "It just won't look as pretty." But alter away and feel free to try any combination of beans you like.
Camille's Gift Soup Mix
In each jar, layer:
1/2 cup dry black beans
1/2 cup dry Great Northern Beans (or similar white bean)
1/2 cup dry red kidney beans
1/2 cup dry pinto beans
1/2 cup dry split peas
Then in a small sandich-size ziploc bag, place the following ingredients:
3 tablespoons dried minced onion
2 teaspoons Kosher salt
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 bay leaf
1/4 teaspoon cayenne pepper
Place the ziploc on top of the beans and close the lid. Decorate the jar as you wish and attach the following directions:
To prepare soup:
Set aside the spice packet. Rinse beans with cold, running water. In a large pot, bring beans and 9 cups of water to a boil for 3 minutes. Remove from heat and let sit for one hour. Drain and rinse beans. Place beans, 5 cups of water, contents of spice package and a ham bone or one pound of sliced smoked sausage (optional) into pot. Heat to boiling, reduce heat to low and simmer gently for 1 1/2 hours or until beans are tender. Stir occasionally. Remove meat from ham bone, if using. Add one 16-oz can stewed tomatoes with liquid. Heat to boiling. Reduce to low, and cook 15 minutes more. Adjust seasoning, if desired. Discard bay leaf. Makes 6-8 generous servings.
SPC
Camille's Gift Soup Mix
In each jar, layer:
1/2 cup dry black beans
1/2 cup dry Great Northern Beans (or similar white bean)
1/2 cup dry red kidney beans
1/2 cup dry pinto beans
1/2 cup dry split peas
Then in a small sandich-size ziploc bag, place the following ingredients:
3 tablespoons dried minced onion
2 teaspoons Kosher salt
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 bay leaf
1/4 teaspoon cayenne pepper
Place the ziploc on top of the beans and close the lid. Decorate the jar as you wish and attach the following directions:
To prepare soup:
Set aside the spice packet. Rinse beans with cold, running water. In a large pot, bring beans and 9 cups of water to a boil for 3 minutes. Remove from heat and let sit for one hour. Drain and rinse beans. Place beans, 5 cups of water, contents of spice package and a ham bone or one pound of sliced smoked sausage (optional) into pot. Heat to boiling, reduce heat to low and simmer gently for 1 1/2 hours or until beans are tender. Stir occasionally. Remove meat from ham bone, if using. Add one 16-oz can stewed tomatoes with liquid. Heat to boiling. Reduce to low, and cook 15 minutes more. Adjust seasoning, if desired. Discard bay leaf. Makes 6-8 generous servings.
SPC