Try this. I always keep it on hand. The thing that is nice is that the recipient only needs to add stewed tomatoes.
CONFETTI BEAN SOUP MIX
“Good Housekeeping” November, 1990
Yields 4 Mix Packages
Each Prepared Mix Yields 8-12 Servings
(1 Cup Serving = 160 calories, 0 cholesterol)
To Keep On Hand or Give as Gifts
1 (1 lb.) bag dry black beans
1 (1 lb.) bag dry Great Northern beans
1 (1 lb.) bag dry red kidney beans
1 (1 lb.) bag dry pinto beans
1 (1 lb.) bag dry green split peas
1. In large bowl, mix beans. Spoon into four 4 -cup containers (e.g. 1 quart jars or plastic zip bags), placing about 3 rounded cups in each.
2. Prepare Seasoning Bags. Place 1 Seasoning Bag in each container. If giving mix as gifts, include the Confetti Bean Soup recipe with each gift.
Seasoning Bag
Cut four 6” squares of plastic wrap (I use cheap plastic sandwich bags). Onto each square, place 3 beef-flavor bouillon cubes, 3 Tbsp. dried chopped chives, 1 tsp. salt, 1 tsp. dried savory, 1/2 tsp. ground cumin, 1/2 tsp. coarsely ground black pepper, and 1 bay leaf. Gather plastic wrap up to form a pouch, tie with string or, for gifts, tie with ribbon. Place one seasoning bag in each container of bean mix.
Stewed Tomatoes (14 1/2 - 16 oz. can)
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At least 3 hours before serving:
1. Rinse beans from 1 container of Confetti Bean Soup Mix with running cold water and discard any stones or shriveled beans. In 5-quart Dutch oven over high heat, heat beans and 9 cups water to boiling; cook 3 minutes. Remove from heat; cover, and let stand 1 hours. Drain and rinse beans.
2. Return beans to Dutch oven; add contents of seasoning bag from mix and 5 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
3. Add one 14 1/2-16 oz. can stewed tomatoes with its liquid; over high heat, heat to boiling. Reduce heat to low; cook uncovered 15 minutes longer; stirring to break up tomatoes. Discard bay leaf.
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