Ingredients
24
24 servings
- •1.5 cups dried pinto beans
- •1.5 cups white kidney beans
- •1 cup dry kidney beans
- •1 cup dry lima beans
- •1 cup dry garbanzo beans
- •0.5 cup dried minced onion
- •1 tablespoon paprika
- •2 teaspoons salt
- •1 teaspoon mustard powder
- •0.5 teaspoon granulated garlic
- •1 tablespoon chicken bouillon powder
- •3 cubes beef bouillon
- •1 tablespoon dried parsley
- •0.25 cup bacon bits
- •0.25 cup mixed vegetable flakes
- •4 quarts water
- •0.25 cup vegetable oil
- •4 (14.5 ounce) cans whole peeled tomatoes
Instructions
- To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or zip-top bag.
- To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in a small zip-top bag and shake to mix. Place bag in the container with bean mix. Store at room temperature.
- To make one batch of soup (6 servings), start 2 1/2 hours before serving. Rinse 1 1/2 cups bean mix in a sieve under running water. Place beans in a 3-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add juice and reserve tomatoes to add near the end of simmering time.) Bring to a boil; reduce heat, cover, and simmer for 2 to 2 1/2 hours until beans are tender.
Nutritional Facts
Per 24 servings
- Calories: 211
- Carbohydrate: 34g
- Fat: 4g
- Fiber: 9g
- Protein: 12g
- Sugar: 4g
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