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Bean Pasta Soup Jar Mix Print this Recipe Mix: 3/4 Cup Dried onion flakes 2 (1/2 ounce) dried Celery flakes 1/2 Cup Dried parsley flakes 3 Tablespoons Dried basil 3 Tablespoons Dried oregano 2 Teaspoons Garlic powder 2 Teaspoons Coarsely ground pepper |
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2 2-1/4 ounce beef-
Flavored bouillon granules 1 16 Ounce Pkg dried black-eyed peas 1 16 Ounce Pkg dried kidney beans 1 16 Ounce Pkg dried navy beans 1 16 Ounce Pkg small shell pasta Uncooked 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, kidney beans, and navy beans; divide evenly and
place in 6 airtight plastic bags. Label "Bean Mix" and
seal. |
Attach to Container - Print Label
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, un-drained, 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. |
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