More Great Recipes: Main Dish | Soup

Cloey's Spicy 3 Bean Soup Jar

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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

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