Black Bean Soup Mix
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Dried black beans layered with cumin, thyme and bouillon in a bag or jar. Gift it with directions for a smoky sausage and black bean soup.
Ingredients
- 1 pound dried black beans
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- 1 teaspoon cumin powder
- 4 beef bouillon cubes crumbled
Equipment
- mason jars
- stockpot
Directions
Make the mix
- Layer all the dry ingredients in a large cone-shaped bag, jar, or vacuum-seal bag.
- Close it up and attach the cooking directions.
To use
- Soak the beans overnight in a stockpot of water, then drain them and set aside.
- Warm the oil in a large stockpot over medium-high heat and saute the onion and sausage until the onion turns translucent.
- Add the drained beans and all of the mix, then pour in the 8 cups water.
- Turn the heat down to a simmer and cook with the lid partly on for 2 hours.
- Finish with salt and pepper to taste.
Notes
Add: 2 tablespoons vegetable oil; 1 medium onion, chopped; 1/2 pound Polish sausage; 8 cups water; salt and pepper to taste.
Storage: dry mix airtight up to 12 months; cooked soup refrigerated within 2 hours, 3 to 4 days; freeze 2 to 3 months.
Nutrition
Serving: 176g | Calories: 525kcal | Carbohydrates: 62g | Protein: 27g | Fat: 20g | Saturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 32mg | Sodium: 1240mg | Potassium: 1538mg | Fiber: 15g | Sugar: 3.7g | Vitamin A: 29IU | Vitamin C: 2.8mg | Calcium: 168mg | Iron: 9.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 5 servings from the whole mix with 2 tablespoons vegetable oil, 1 medium onion, chopped, 1/2 pound Polish sausage; not counted (no amount given): salt and pepper to taste; dried black beans counted as dry black beans. Brands and portions vary, so use it only as an approximation.
