Recipe - Bean-Pasta Soup Mix

Three fourths cup Dried onion flakes
2 (One half ounce) jars dried
Celery flakes
One half cup Dried parsley flakes
3 tablespoon Dried basil
3 tablespoon Dried oregano
2 teaspoon Garlic powder
2 teaspoon Coarsely ground pepper
2 (2One fourth ounce) jars
beefFlavored bouillon
granules
16 ounce Pkg dried blackeyed peas
16 ounce Pkg dried kidney beans
16 ounce Pkg dried navy beans
16 ounce Pkg small shell pasta
Uncooked

Combine first 7 ingredients; divide evenly, and place in 6 airtight
plastic bags. Add 2 tablespoon plus One fourth teaspoon bouillon granules to
ech package. Label "Herb Mix" and seal.
: Combine blackeyed peas and next 3 ingredients; divide evenly
and plae 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 (3bags) gifts. Directions
for gift recipe card: Sort and wash ben mix; place in a Dutch
oven=2E 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 2One half hours, stirring occasionally.
Add 1 (141/2ounce) can Mexicanstyle stewed
: tomatoes,undrained, and pasta; cook 20 minutes. Yield: 9 cups
Note: To use the
quicksoak 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.
Posted to MCRecipe Digest V1 #274

Date: Sat, 02 Nov 1996 11:41:55 +0000

From: Cheryl Gimenez clgimenez@earthlink.net