Red bean soup mix
Makes 4 soup mixes.
2 cups instant minced onions, divided
6 cups dried small red beans, divided
2 2/3 cups dried Lentils, divided
1 1/3 cups dried white navy beans, divided
1 1/3 cups dried yellow split Peas, divided
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
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 following: 1/2 cup red beans, 1/3 cup Lentils, 1/3 cup split Peas, 1/2 cup red beans, 1/3 cup Lentils, 1/3 cup navy beans, and 1/2 cup red beans.
In each of 4 zip-top plastic bags, place the following: 1/2 cup toasted Onion, 1 tablespoon basil, 1 teaspoon black pepper, 1/2 teaspoon cumin powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground ginger, and 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.
Remove rice and spices from 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.
