More Great Recipes: Main Dish | Soup

Cloey's Spicy 3 Bean Soup Jar


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Member since 2015

Serves | Prep Time | Cook Time

Ingredients

1 1/2 c dehydrated mixed vegetables
1 oz (1/4 cup) dried tomatoes (not oil-packed)
2 tbsp instant chicken bouillon granules
1 tbsp dried minced onion
1 tbsp dried parsley
2 tsp Cajun seasoning (We generally use Weber Brand)
3/4 tsp garlic powder
1/2 tsp ground cayenne pepper
1/2 tsp ground black pepper
1 bay leaf
1/2 c dried pinto beans
1/2 c dried black beans
1/2 c dried Great Northern beans
Corn chips
Shredded sharp cheddar cheese (optional)


Seasoning Mix:


*In a small plastic bag, combine dehydrated mixed vegetables, tomatoes, bouillon granules, dried onion, parsley, cajun seasoning, garlic powder, red and black peppers, and bay leaf - Seal; set aside



Soup Mix:


*Layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: pinto beans, black beans, and navy beans (Tap jar gently on the counter to settle each layer before adding the next)


*Place bag of seasoning mix in jar


*Cover the jar



Give as a gift (or store the layered jar of soup ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:


*Before using, remove seasoning mix; set aside


*Rinse beans


*In a large saucepan or Dutch oven, combine beans and 4 cups water


*Bring to boiling; reduce heat


*Simmer, uncovered, for 2 minutes


*Remove from heat


*Cover; let stand for 1 hour (Or place beans in water in pan - Cover; let soak in a cool place overnight - Drain and rinse beans)


*In the same saucepan or Dutch oven combine beans, 6 cups fresh water and seasoning mix


*Bring to boiling; reduce heat


*Simmer, covered, for 1-1/4 to 1-1/2 hours or until beans are tender


*Discard bay leaf



*For slow cooker:


*Rinse beans


*Place in a large saucepan or Dutch oven


*Add 4 cups cold water to cover


*Bring to boiling; reduce heat


*Simmer, uncovered, 10 minutes


*Remove from heat - Cover; let stand 1 hour


*Rinse and drain beans


*Transfer beans to a 3-1/2- or 4-quart slow cooker


*Add 6 cups fresh water and seasoning mix


*Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours


*Discard bay leaf


*Stir before serving


*Serve soup topped with corn chips. If you like, sprinkle each serving with shredded sharp cheddar cheese


Pairs Well With


Notes

A dash of local for every season
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