Rainbow Bean Soup Mix In A Quart Jar Recipes

Steps:

• 1. YOUR PART - FILL THE JAR: Take and place all the things listed under seasoning packet and seal them up in a zip lock bag. I find that the "SNACK" size works well for me. If you do not have a zip lock then place in a any plastic bag you have and close as tightly as you can
• 2. **Take your beans and start to fill your jar part way. Place the packet in the middle and continue fill with beans till you have the packet covered and can only see beans from all sides of the jar and maybe a little bag from the top of the jar.
• 3. When done seal with lid and ring. Add some ribbon to attach the instructions.
• 4. **In your bean isle at your store you may be able to fine a bage of 13 bean mix that will have most if not all of these beans and that will work just as well as getting them by them selves.
• 5. TO THE MIX IT SELF/ PRINT IT OUT LIKE THIS FOR YOUR GUEST: 1 JAR RAINBOW SOUP MIX 1 CAN TOMATOES, CRUSHED (28 OZ) 8 CUPS WATER, Plus some extra
• 6. Remove seasoning packet from beans and set aside. Rinse and check beans then place in a microwave safe dish. Cover with water till it is two inched over the top of the beans.
• 7. Loosley cover the dish with plastic wrap and cook on high for 15 minutes in the microwave, rotating it after 6-7 minutes. Drain and rinse beans very well. Then place them in a large soup pot adding the 8 cups of water, cover and bring to a boil.
• 8. Lower the heat, cover and simmer 1 hour or tender, stir occasionally. Add tomatoes and seasoning packet and simmer the soup for another 30 minutes to blend flavors.
• 9. ~~~~~ Good side note: I give a box of Jiffy corn bread mix or if I have on hand a home made jar of corn bread mix it give it instead. You can also do biscute mix also.
• 10. *****NOTE: If you have a Food Saver System with a large jar seal attachment you can use it to seal wide mouth jars and give them as gifts. There is also a regular size seal but it is easier to fill the wide. When filling jars I find that when doing layers that if you press/compress them you can get every thing in that is needed to get in. I find a canning muddier/press works good for me ;( The picture above is sealed and was a item at a Christmas bizarre)

Steps:

• Look for red lentils or yellow split peas for a real rainbow of colors in this mix, if you can't find use regular brown lentils or pick a colorful dried bean of your choice for this layer.
• Mix seasonings and place in a thin zipper sandwich bag.
• Use a Pint Jar that has a wide mouth.
• Place each type of bean in jar in order listed above.
• Top with season bag, gently flatten bag so it can be seen from all sides.
• Put lid on jar.
• Decorate jar.
• Attach recipe to jar.
• Put a expiration date on year from now.
• RAINBOW BEAN SOUP.
• Remove seasoning packet.
• Set aside.
• Rinse beans place beans in large microwave safe dish.
• Cover with water 1" to 2" over top of beans.
• Cover dish loosely with plastic wrap.
• Microwave on high for 15 minutes, rotating after 7 minutes.
• Drain and rinse beans very well.
• Place beans in very large pan.
• Add 4 cups water and 1/2 can crushed tomatoes and seasonings from packet.
• Cover, bring to boil.
• Lower heat, cover pan and simmer 1 1/2 hours or until beans are tender.
• STIR OCCASIONALLY.
• Enjoy!

Steps:

• Use a quart jar that has a wide mouth, but if you can't find one any quart jar will work.
• Place each type of bean in jar in the order listed above.
• Top with seasoning bag, gently flattened so it can be seen from all sides.
• Place lid, decorate jar and attach recipe.
• Put an expiration date: one year from time of assembly.
• DIRECTIONS TO MAKE RAINBOW BEAN SOUP:.
• Remove seasoning packet from the jar and set to the side. Rinse beans and place beans in large microwave-safe dish. Cover with water 1" to 2" over top of beans. Cover dish loosely with plastic wrap. Microwave on high for 15 minutes, rotating after 7 minutes. Drain and rinse beans very well; place in a large pot. Add 8 cups water, one 15 ounce can crushed tomatoes and seasonings from packet. Cover, bring to boil. Lower heat, cover pan and simmer 1 1/2 hours or until beans are tender. Stir occasionally.

Steps:

• Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
• Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
• Serve hot in soup bowls.

Steps:

• In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving.