Bean Soup Christmas gifts to warm your tummy!

 The cold weather makes soup even more comforting than usual. This time of year you will find me in my kitchen making Christmas cookies and bean soup mixes to give as gifts to the neighbors and friends. These can be stored in the pantry and made with just a few added ingredients.  This gift is great for college students, working moms, bachelors or anyone who loves soup.  I have even used these for stocking stuffers for my adult children. You can use mason jars or the cellophane gift bags that you can purchase at any hobby or party store.  For the seasonings the little ziplock snack bags work, but I use the small resealable bags you can find at Michaels or Hobby Lobby.

 Tortellini Great Northern Bean Soup Mix

from the tasteofhome.com

 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

 Additional ingredients

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

 Directions:

1. In a 3 cups jar or container with a tight fitting lid, layer the beans, lentils, and peas.  In a small resealable 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.
2.  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.
3.   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)

6 Bean and Barley Soup Mix

 Ingredients

1 cup each dried green split peas,lentils, black-eyed peas, small lima beans, navy beans, great northern beans, cranberry beans and pearl barley

 Additional ingredients

6 cups water

1 large onion, chopped

1 large carrot, chopped

2 teaspoons chili powder

1 1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried minced garlic

1/2 pound smoked sausage, sliced (you can use any type of smoked sausage you like)

1 can (28 oz) diced tomatoes, undrained

 Directions:

1. In a large bowl,  mix the dried beans, peas and barley.   Put 1 1/2 cups of bean mix into pint mason jars or cellophane bags.   Mix the chili powder, salt, pepper and garlic and put into snack size ziplock or other small plastic bags.   The mix will fill 6 containers.                                                        
2.  To make soup.  Place the bean mix in a Dutch oven.  Cover with water 2 inches above beans.  Bring to a boil.  Boil for 4 minutes.  Remove from heat and let stand for 1 hour.  Drain.  Return drained beans to Dutch oven.  Add the 6 cups of fresh water and bring to a boil.  Reduce heat, cover and simmer for 1 1/2 to 2 hours or until beans are tender.
3.   Add the onion, carrot, and seasoning packet.  Return to a boil.  Reduce heat and simmer, uncovered for 30 minutes.  Add  sausage and tomatoes.  Simmer for another 20-30 minutes.  Makes about 8 servings.