Bean-pasta Soup Mix
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Dried Onion Flakes |
| 2 | T | 1/2 Ounce Dried Celery |
| Flakes | ||
| 1/2 | c | Dried parsley flakes |
| 3 | T | Dried basil |
| 3 | T | Dried oregano |
| 2 | t | Garlic powder |
| 2 | t | Coarsely ground pepper |
| 2 | Beef-, 2-1/4 ounce | |
| Flavored bouillon granules | ||
| 1 | lb | Dried Black-Eyed Peas |
| 1 | lb | Dried Kidney Beans |
| 1 | lb | Dried Navy Beans |
| 1 | Small Shell Pasta, uncooked |
INSTRUCTIONS
Combine first 7 ingredients; divide evenly, and place in 6 airtight plastic bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to each package. Label "Herb Mix" and seal. Combine black-eyed peas and next 3 ingredients; divide evenly and place in 6 airtight plastic bags. Label "Bean Mix" and seal. Place one bag herb mix, 1 bag bean mix, and bag pasta in a gift container; repeat procedure with remaining bags. Yield: 6 (3-bags) gifts. Directions for gift recipe card: Sort and wash bean mix; place in a Dutch oven. Cover with water 2 inches above beans; soak 8 hours. Drain. Combine beans, 3 quarts water, herb mix, 1 carrot, chopped, and 2/3 cup chopped cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2-1/2 hours, stirring occasionally. Add 1 (14-1/2-ounce) can Mexican-style stewed tomatoes,undrained, and pasta; cook 20 minutes. Yield: 9 cups Note: To use the quick-soak method, place beans in a Dutch oven; cover with water 2 inches above beans. Bring to a boil. Remove from heat; cover, and let stand 1 hour. Drain. By P&S Gruenwald <sitm@ne.infi.net> on Jun 12, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 932.6mg
Potassium: 1370.5mg
Carbohydrates: 63.3g
Fiber: 25.1g
Sugar: 5.4g
Protein: 24.4g