Camper's Six Bean Soup Mix

From Hot Off the Griddle #52, June 1996. Contributed by Chris Dye

Make this ahead of time and take it with you on camping trips, or give it as a gift. 

Cooking instructions for the mix are elsewhere in our collection.

INGREDIENTS

  • 2 cups each dried white, red and dark red kidney, black, yellow-eyed and Romano beans.
  • 1 1/2 cups millet or long grain rice
  • 1/4 cup chili powder
  • 2 tbsp each dried basil and parsley
  • 1 tbsp each ground thyme, marjoram and sage
  • 1 tbsp ground celery seed
  • 1 tbsp dehydrated granulated garlic
  • 1 tsp freshly ground black pepper
  • 1 tsp crushed red chili pepper
  • 1 1/2 cups chopped sun-dried tomatoes
  • 1 1/2 cups dehydrated chopped onions
  • 2 tbsp salt
  • 1 tbsp granulated sugar
  • 6 bay leaves

METHOD

  1. In large bowl, thoroughly mix white, red and dark red kidney, black, yellow-eyed and Romano beans.
  2. Measure 2 cups into each of six plastic storage bags.
  3. Add 1/4 cup millet to each bag.
  4. In small processor or with mortar & pestle, combine chili powder, basil, parsley, thyme, marjoram, sage, celery seed, garlic, black and red pepper.
  5. Process or grind until well blended.
  6. Divide evenly among 6 small plastic bags.
  7. To each one, add 1/4 cup each tomatoes and onions, 1 tsp salt, 1/2 tsp sugar and 1 bay leaf, crumbled.
  8. Close and seal bags.

Makes 6 bags, each enough for 8 servings.

 

Posted on September 8, 2015 and filed under soups & stews.