Village Journals
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Be Prepared Five-Bean Soup Mix
Be Prepared Five-Bean Soup Mix
Submitted by Lois Richer
Mix dried pinto, navy, garbanzo, lima and kidney beans with dehydrated vegetables, broth granules and spices for this hearty bean soup mix that is ready to go when you are.
Serves 24 batches of 6 bowls
Prep time: 15 minutes
Cook time: 150 minutes
Total time: 165 minutes
Calories: 219.15
Calories from Fat: N/A
Total Fat: 3.67 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 34.62 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 11.90 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1.5 cups dried pinto beans
1.5 cups white kidney beans
1 cup dry kidney beans
1 cup dry lima beans
1 cup dry garbanzo beans
0.5 cup dried minced onion
1 tablespoon paprika
2 teaspoons salt
1 teaspoon mustard powder
0.5 teaspoon granulated garlic
1 tablespoon chicken bouillon powder
3 cubes beef bouillon
1 tablespoon dried parsley
0.25 cup bacon bits
0.25 cup mixed vegetable flakes
4 quarts water
0.25 cup vegetable oil
4 (14.5 ounce) cans whole peeled tomatoes
Directions
1. To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
2. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
3. To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice.)
Submitted by Lois Richer
Mix dried pinto, navy, garbanzo, lima and kidney beans with dehydrated vegetables, broth granules and spices for this hearty bean soup mix that is ready to go when you are.
Serves 24 batches of 6 bowls
Prep time: 15 minutes
Cook time: 150 minutes
Total time: 165 minutes
Calories: 219.15
Calories from Fat: N/A
Total Fat: 3.67 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 34.62 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 11.90 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1.5 cups dried pinto beans
1.5 cups white kidney beans
1 cup dry kidney beans
1 cup dry lima beans
1 cup dry garbanzo beans
0.5 cup dried minced onion
1 tablespoon paprika
2 teaspoons salt
1 teaspoon mustard powder
0.5 teaspoon granulated garlic
1 tablespoon chicken bouillon powder
3 cubes beef bouillon
1 tablespoon dried parsley
0.25 cup bacon bits
0.25 cup mixed vegetable flakes
4 quarts water
0.25 cup vegetable oil
4 (14.5 ounce) cans whole peeled tomatoes
Directions
1. To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
2. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
3. To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice.)