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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetarian 5 Bean Soup Recipe

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This recipe for Vegetarian 5 Bean Soup is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound pinto beans
1 pound split green peas (or green lentils)
1 pound great northern beans
1 pound black beans
1 pound kidney beans
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon dry mustard
2 tablespoons dehydrated onions (found in the spice aisle)
2 tablespoons sea salt
2 tablespoons garlic powder
2 tablespoons dried oregano
1 teaspoon dried rosemary
8 bay leaves
4 vegetable bouillon cubes

MATERIALS
4 clear quart Mason jars plus lids and rings
Parchment paper
Tape or stickers
Labels
Fabric and ribbon to cover top
Directions:
Directions:
In each of the four Mason jars, layer 2/3 cup of pinto beans—shaking the jar gently to level the beans. Then repeat with 2/3 cup of green peas and so on ending with the kidney beans. Set jars aside.
In a small bowl, combine all remaining spices except bay leaves and bouillon cubes.
On a 10″ x 10″ piece of parchment paper, spoon 3 tablespoons of the spice mixture in the middle. Place two bay leaves and one bouillon cube on top. Fold parchment around spices to make a small spice packet. Seal with tape or stickers. Repeat three more times to create four total packets. Squish the packets into the top space of each of the four bean jars. You can also package the spices into plastic zip-top baggies if you prefer.
Place lids on jars, cover in fabric and ribbon and label as desired.
Label instructions:
Remove spice packet from the jar and set aside. Rinse beans and place in a large stock pot. Cover with 1" of water. Bring to boil over high heat and boil for 1 minute. Remove for heat, cover and let stand for one hour. Drain and rinse beans. Return beans to the pot, add in spice packet, 1- 14 ounce can of diced tomatoes, and 6 cups of water. Bring to boil over high heat. reduce heat and simmer for 1 1/2 -2 hours until beans are very tender and soup is thick. Serve with a big hunk of crusty bread.

 

 

 

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