Bean Soup Mix

Bean Soup Mix
2 cups instant minced onion, divided
6 cups dried small red beans, divided
22/3 cups dried lentils, divided
11/3 cups dried white navy beans, divided
11/3 cups dried yellow split peas, vided
4 cups uncooked brown rice, divided
1/4 cup dried crushed basil leaves, divided
1 tablespoon plus 1 teaspoon ground black pepper, divided
2 teaspoons cumin powder, divided
2 teaspoons garlic powder, divided
1 teaspoon ground ginger, divided
4 bay leaves
To prepare
9 cups water
12 cups chicken broth
Toast minced onion in non-stick skillet, stirring constantly, over medium-low heat until light brown. Remove onion from skillet; cool. In each of 4 one-quart jars, layer the follow: 1/2 cup red beans, 2/3 cup lentils and 2/3 cup split peas. In each of 4 zip-top plastic bags, place the following: 1/2 toasted onion, 1 tablespoon basil, 1 teaspoon black pepper, 1/2 teaspoon cumin powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground ginger, ad 1 bay leaf. Place 1 spice-filled plastic bag in each jar, on top of red beans. Place 1 cup rice in each of 4 zip-top plastic bags and place in jars, on top of spices. Cover with jar lids. Makes 4 soup mixes.
Add these instructions to the jars: Remove rice and spices form jar. Wash beans and combine with 9 cups water in Dutch oven. Bring to a boil; cook 5 minutes. Remove from heat; let stand 30 minutes. Drain. Return beans to saucepan and add rice, 12 cups chicken broth, and spices. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans and rice are tender. Garnish each serving with sliced green onions, if desired.
Serves six.
Nutrition values per serving: 433 calories, 2 g fat, 83 g carbohydrates, 8 g fiber, 23 g protein, 0 mg cholesterol and 20 mg sodium.
U.S.A. Rice Federation