I originally found this gift idea when I was researching service projects we could do for our ladies retreat at church. I've also made these with my class at our homeschool co-op. Both times I used Kraft bags with a cellophane window so the bags could be decorated and written on but you could still see some of the soup mix through the window. The original recipe uses quart-size Mason jars. Either will work well but the bags are definitely cheaper. This recipe makes 4 gifts. |
Ingredients:
Materials:
Directions:
Cooking Instructions:
Original gift idea provided by: Back to Her Roots
- 1 pound pinto beans
- 1 pound split green peas
- 1 pound great northern beans
- 1 pound black beans
- 1 pound kidney beans
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp dry mustard
- 2 tbsp dehydrated onions
- 2 tbsp sea salt
- 2 tbsp garlic powder
- 2 tbsp dried oregano
- 1 tsp dried rosemary
- 8 bay leaves
- 4 bouillon cubes
Materials:
- 4 clear quart Mason jars plus the lids and rings or 4 Kraft bags with cellophane window
- 4 small plastic bags for spices
- Cooking instruction cards
- Ribbon
- Fabric to cover top of Mason jars
Directions:
- In the jar or bag, layer 2/3 cup of pinto beans.
- Then repeat with 2/3 cup of green peas and continue until all beans have been layered.
- Set jar or bag aside.
- In a small bowl, combine all remaining spices except bay leaves and bouillon cubes.
- Make a spice packet by putting 3 tbsp of spice mixture into a small plastic bag; add two bay leaves and one bouillon cube.
- Seal bag and make three more spice packets.
- Put a spice packet in each jar or bag on top of the bean layers
- Decorate jar or bag with ribbon, fabric and cooking instruction card.
Cooking Instructions:
- Remove spice packet from the bag and set aside.
- Rinse beans and place in a large stock pot.
- Cover beans with water to 1-inch above beans.
- Bring to a boil over high heat and boil for 1 minute.
- Remove from heat, cover and let soak for 1 hour.
- Drain and rinse beans.
- Return beans to the pot, add spice packet, 1-14 oz can diced tomatoes and 3 cups of water.
- Bring to a boil over high heat,reduce heat and simmer for 1 ½-2 hours until beans are tender and soup is thick.
- Serve with a big hunk of crusty bread.
Original gift idea provided by: Back to Her Roots
Here is a picture of the bags I used for this project and the recipe cards I made to attach to the bags.