QT Bird

birds, blooms and back to basics

Soups and Meals

Dozen Bean Pot Soup Mix

Make a dozen bean pot soup mix with lentils, beans and barley, packed into 15 jars with seasoning packets for slow-simmered soup or gifts.

By

Sara Noel
Jump to Recipe Print Recipe

Dozen Bean Pot Soup Mix

Be the first to rate it
A big batch of 13 dried beans, lentils and barley, divided into 15 jars or bags with a seasoning packet each. A long-simmered pot of soup and a handy gift.
Print Recipe Add us on Google
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
CourseSoup
CuisineAmerican
Servings15 packages
Calories1249
Ingredients Equipment Directions Notes

Ingredients
  

  • 2 1/4 cups lentils
  • 2 1/4 cups baby limas
  • 2 1/4 cups regular limas
  • 2 1/4 cups black-eyed peas
  • 2 1/4 cups kidney beans
  • 2 1/4 cups split peas
  • 2 1/4 cups great northern beans
  • 2 1/4 cups pinto beans
  • 2 1/4 cups red beans
  • 2 1/4 cups white beans
  • 2 1/4 cups navy beans
  • 2 1/4 cups black beans
  • 2 1/4 cups barley
  • 15 chile pods
Seasoning packet (one per package)
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon sweet basil

Equipment

  • mixing bowl
  • pint jars
  • zip-top bags
  • stockpot

Directions
 

Make the mix
  1. In a very large bowl, mix the lentils, beans, barley, and chile pods thoroughly.
  2. Divide evenly among 15 pint jars or zip-top bags, about 2 cups in each.
  3. Prepare each seasoning packet in a small spice bag (the amounts above are for one packet, so you will make 15 packets in all).
  4. Tuck one seasoning packet into each jar or bag.
To use
  1. Rinse one package of beans.
  2. Put the beans and 1 quart water in a 3 1/2-quart pot. Bring to a boil, turn down the heat, and simmer covered for about 1 hour, adding water as needed.
  3. Stir in the seasoning packet, ham, tomato juice, broth, onion, garlic, parsley, bell pepper, and brown sugar.
  4. Bring to a gentle boil, then cover and simmer for about 3 hours, until the beans are tender.
  5. Take out the bay leaf. Top with chopped scallions if you like and serve with sourdough bread.

Notes

Add per package: 1 quart water; 1 ham hock or 2 cups cubed ham; 2 cups tomato juice; 2 cups chicken broth; 1 large chopped onion; 1 minced garlic clove; 3 tablespoons minced parsley; 1/4 cup chopped green bell pepper; 2 tablespoons brown sugar.
Storage: dry mix up to 6 months airtight. Soup refrigerated within 2 hours, 3 to 4 days; freeze 2 to 3 months.

Nutrition

Serving: 365g | Calories: 1249kcal | Carbohydrates: 231g | Protein: 78g | Fat: 4.7g | Saturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 220mg | Potassium: 4463mg | Fiber: 66g | Sugar: 13g | Vitamin A: 240IU | Vitamin C: 9.4mg | Calcium: 404mg | Iron: 23mg

Nutrition is an estimate per serving from USDA FoodData Central, for 15 packages; the dry mix as listed; what you add when cooking is not counted; lentils counted as dry lentils, baby limas counted as dry lima beans, regular limas counted as dry lima beans, black-eyed peas counted as dry black-eyed peas, kidney beans counted as dry kidney beans, split peas counted as dry split peas, great northern beans counted as dry great northern beans, pinto beans counted as dry pinto beans, red beans counted as dry kidney beans, white beans counted as dry great northern beans, navy beans counted as dry navy beans, black beans counted as dry black beans, barley counted as dry pearled barley, oregano counted as dried oregano, rosemary counted as dried rosemary, sweet basil counted as dried basil. Brands and portions vary, so use it only as an approximation.

Previous story
Next story

More to love