With the print friendly option you can choose how much or how little you want to print, just mouse over the text for the option to delete. Images can be included or not.
- ½ cup red lentils
- ½ cup great northern beans
- ½ cup red kidney beans
- ½ cup black turtle beans
- ½ cup split green peas
- ½ cup green lentils
- 2 tbsp dried basil
- 2 tbsp dried parsley
- 2 tbsp dehydrated onion
- 1 tbsp dehydrated garlic
- 4 cubes of organic vegetable bouillon
- 2 bay leaves
Layer the beans in the jar, add the spices to a small bag and place on the top, put the stock cubes on top, tightly screw on the lid.
I used a Classico alfredo sauce jar, just the right size.
Chose a piece of fabric, trace a circle big enough to fit the lid and overlap, cut out, tie over the top of the lid. I added a little loop of tape to the centre of the lid to hold the material in place.
- Rinse and strain beans.
- Add 6 cups of water to beans and boil.
- Turn off heat and let stand for 1 hour
- Rinse and drain.
- Add 7 cups water 1 x 14 oz can of diced tomatoes and the seasoning package.
- Bring to boil.
- Reduce heat and simmer for 1 hour.
Print out the label and fasten to the jar.
Rinse the beans, cook for 1 hour, rinse again, add water, spices and a can of tomatoes and cook for another hour or until beans are soft. Remove the bay leaf. The next part isn’t in the recipe but just something I like to do with soups. I take some of the beans and liquid out and blend it and then mix it into the remainder of the soup. This gives it a bit thicker consistency. Enjoy.