Cloey's Spicy 3 Bean Soup Jar
CATEGORIES
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)
DIRECTIONS
  1. Seasoning Mix:
  2. *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
  3. Soup Mix:
  4. *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)
  5. *Place bag of seasoning mix in jar
  6. *Cover the jar
  7. 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:
  8. *Before using, remove seasoning mix; set aside
  9. *Rinse beans
  10. *In a large saucepan or Dutch oven, combine beans and 4 cups water
  11. *Bring to boiling; reduce heat
  12. *Simmer, uncovered, for 2 minutes
  13. *Remove from heat
  14. *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)
  15. *In the same saucepan or Dutch oven combine beans, 6 cups fresh water and seasoning mix
  16. *Bring to boiling; reduce heat
  17. *Simmer, covered, for 1-1/4 to 1-1/2 hours or until beans are tender
  18. *Discard bay leaf
  19. *For slow cooker:
  20. *Rinse beans
  21. *Place in a large saucepan or Dutch oven
  22. *Add 4 cups cold water to cover
  23. *Bring to boiling; reduce heat
  24. *Simmer, uncovered, 10 minutes
  25. *Remove from heat - Cover; let stand 1 hour
  26. *Rinse and drain beans
  27. *Transfer beans to a 3-1/2- or 4-quart slow cooker
  28. *Add 6 cups fresh water and seasoning mix
  29. *Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours
  30. *Discard bay leaf
  31. *Stir before serving
  32. *Serve soup topped with corn chips. If you like, sprinkle each serving with shredded sharp cheddar cheese