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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 15 |
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I like to use mixes for Christmas gifts. One year, I gave this soup mix in a jar and included a kettle, a mug and a pint of my home-canned tomatoes.Doris Simmons, Browning, Illinois Ingredients:
1 cup dried great northern beans |
1/4 cup dried lentils |
1/4 cup dried green split peas |
3/4 cup uncooked dried tricolor tortellini |
1 tablespoon dried parsley flakes |
1 tablespoon chicken bouillon granules |
2 teaspoons dried minced garlic |
1 teaspoon dried thyme |
1/2 teaspoon salt |
additional ingredients: |
8 cups water |
1 can (49-1/2 ounces) chicken broth |
1 can (14-1/2 ounces) diced tomatoes, drained |
2 medium carrots, chopped |
2 celery ribs, chopped |
grated parmesan cheese, optional |
Directions:
1. In a 3-cup jar or container with a tight-fitting lid, layer the beans, lentils and peas. In a small resealable plastic bag, combine the tortellini, parsley, bouillon, garlic, thyme and salt. Place bag in jar. Replace lid and store in a cool dry place. Yield: 1 batch (about 2-1/4 cups).
2. To prepare soup: Remove bag of tortellini and seasonings; set aside. Rinse the beans, lentils and peas; drain. Place in a Dutch oven. Add 8 cups water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until beans are tender.
3. Stir in the tortellini and seasonings, broth, tomatoes, carrots and celery. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pasta and vegetables are tender. Serve with cheese if desired. Yield: 15 servings (3-3/4 quarts).
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