Project Description

via tasteofhome.com

Recipe 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

  • 1 tablespoon chicken bouillon granules

  • 2 teaspoons dried minced garlic

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 8 cups water

  • 1 can (49 1/2 oz.) chicken broth

  • 1 can (14 1/2 oz.) diced tomatoes, drained

  • 2 medium carrots, chopped

  • 2 celery stalks, chopped

  • Grated Parmesan cheese, optional

Instructions

In a 3 cups jar or container with a tight fitting lid, layer the beans, lentils, and peas. In a small re-sealable plastic bag, combine the tortellini, parsley, bouillon, garlic, thyme and salt. Place bag in jar. Replace the lid and store in a cool dry place.

Yield: about 2 1/4 cups.

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 of water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until beans are tender.

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)