Winter Bean Soup Mix
From the kitchen of SCHRANK2000
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
6 servings (about 1 1/2 cups each)
Gluten‑free, Good for parties/potlucks
1/3 cup dried yellow split peas
1/3 cup dried green split peas
1/3 cup dried lima beans
1/3 cup dried pinto beans
1/3 cup dried kidney beans
1/3 cup dried great northern beans
1/4 cup instant minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Layer all ingredients in a 1-pint glass jar. Store tightly covered at room temperature up to 2 months.
On gift tag put recipe for Calico Bean Soup as follows:
8 cups water, Winter Bean Soup Mix, 2 medium carrots, chopped (1 cup), 2 medium stalks celery, chopped (1 cup), 2 pounds smoked ham shanks.
Heat water and Winter Bean Soup Mix to boiling in 4-quart Dutch oven.
Boil 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir carrots and celery into bean mixture. Add ham shanks.
Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
Skim fat if necessary. Remove ham shanks; remove ham from bone. Trim excess fat from ham. Cut ham into 1/2-inch pieces. Stir ham into soup. Heat until hot.
I omitted all the meat ingredients and made it vegetarian. I couldn't find yellow split peas at the store, so I substituted with garbanzo beans. When layering the ingredients in the jar, I did not put any bouillon because salt toughens the beans when added before the beans are cooked (also because I was making it vegetarian). After the beans were cooked, I added 1–2 tablespoons lemon juice, a dash of soy sauce, and salt to taste. It tastes really yummy! This soup reminds me of pasta fagioli. It's a great soup to warm you up on a cold day.