Sunday, January 4, 2009

Bean Soup Mix

1/4 cup dried garbanzo beans
1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 tablespoons minced dried onion
2 tablespoons whole wheat
2 tablespoons pearl barley
2 tablespoons dried celery flakes
2 teaspoons instant beef bouillon granules
1/2 teaspoon dried basil
1 bay leaf
Dehydrated onion
Tomato powder
Layer all ingredients.

Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish servings.

To make chili -- add chili powder and tomatoes, and beef if available.
To make cheesy bean soup -- remove bay leaf and use 4 cups water...mash a little and add mild cheese.

(Source: R. Hatch, Ward Preparedness Specialist)

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