Bean Soup Mix

Description
Makes 4 soup mixes.

Ingredients

 * 2 cups instant minced onions, divided
 * 6 cups dried small red beans, divided
 * 2 2/3 cups dried lentils, divided
 * 1 1/3 cups dried white navy beans, divided
 * 1 1/3 cups dried yellow split peas, divided
 * 4 cups uncooked brown rice, divided
 * 1/4 cup dried crushed basil leaves, divided
 * 1 tablespoon plus 1 teaspoon ground black pepper, divided
 * 2 teaspoons cumin powder, divided
 * 2 teaspoons garlic powder, divided
 * 1 teaspoon ground ginger, divided
 * 4 bay leaves

Directions
Toast minced onion in non-stick skillet, stirring constantly, over medium-low heat until light brown. Remove onion from skillet; cool.

In each of 4 one-quart jars, layer the following: 1/2 cup red beans, 1/3 cup lentils, 1/3 cup split peas, 1/2 cup red beans, 1/3 cup lentils, 1/3 cup navy beans, and 1/2 cup red beans.

In each of 4 zip-top plastic bags, place the following: 1/2 cup toasted onion, 1 tablespoon basil, 1 teaspoon black pepper, 1/2 teaspoon cumin powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground ginger, and 1 bay leaf. Place 1 spice-filled plastic bag in each jar, on top of red beans. Place 1 cup rice in each of 4 zip-top plastic bags and place in jars, on top of spices. Cover with jar lids.

Preparation instructions: Remove rice and spices from jar. Wash beans and combine with 9 cups water in Dutch oven. Bring to a boil; cook 5 minutes. Remove from heat; let stand 30 minutes. Drain. Return beans to saucepan and add rice, 12 cups chicken broth, and spices. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans and rice are tender. Garnish each serving with sliced green onions, if desired. Makes 6 servings.