Choose a bean soup mix with meaty vegetable soup recipe

Yield: 6 servings

Measure Ingredient
3 eaches Tb dried minced onion
2 eaches Tb wheat berries
2 eaches Tb pearl barley
2 eaches Tb celery flakes
1 each Tb instant beef bouillon granules
1 3/16 teaspoon Dried basil, crushed
¼ cup Dry garbanzo beans (chick peas)
¼ cup Dry red kidney or pinto beans
¼ cup Dry navy or lima beans
¼ cup Dry split or whole green peas
1 each Bay leaf


For seasoning mix, in a custard cup stir together the dried onion, wheat berries, barley, celery flakes, bouillon, and basil. To assemble, transfer seasoning mix to a 1-pint jar or small plastic bag. layer the beans and peas on top of the seasoning and place bay leaf on top. Cover jar or bag tightly. To store mix: Label and place in a cool, dry place for up to 9 months. To make Soup: In a soup pot, bring mix and 6 cups water to a boil, reduce heat. Cover and simmer for 2 minutes. Remove from heat and let stand , covered, for 1 hour.

(Or, in a covered soup pot, soak mix overnight, but do not drain in the morning.) Add 1 lb. smoked pork hocks or beef shank crosscuts to the beans. Bring to boiling, reduce heat, cover and simmer for 1½ hours. Remove meat from soup and when cool enough to handle, remove the meat from the bones and chop it. discard bones, remove bay leaf from soup and discard it. Return the meat to the soup. add one 16 oz.

can undrained tomatoes, 1 medium carrot cut up, and ⅛ tsp. garlic powder. Cover and simmer soup 30 minutes. If desired, season to taste with salt. Makes 6 main dish servings. BH&G Christmas at Home Carolyn Shaw's Collection

Submitted By CAROLYN SHAW On 10-31-94

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