Recipe: West meets East Soup Mix and Four Corners Soup Mix - Soup in a Jar

It's in the bag Soup Mix
Yields: 12 packages
Recipe from Sunset magazine

Packaging the mixes is simple. Just stir together a pound each of nine different dried legumes. Divide evenly into 12 plastic bags ( or other containers). To each, add a seasoning packet. Close or tie shut, then attach a recipe and bow or other finishing touch. You can package the beans in plastic, cellophane, or paper bags; glass containers, Chinese food boxes; or gift containers of your own design. The lucky people on your gift list need add only a few vegetables and broth to the soaked beans and seasonings to reap a richly flavored soup.

West meets East Soup Mix

Dried beans
In a large bowl, combine 1 pound each:
Dried baby lima beans
Dried black-eyed peas
Dried garbanzo beans ( chickpeas)
Dried mung beans
Dried small red beans
Dried green split peas
Dried yellow split peas
Dried soybeans
Dried appaloosa beans or small white beans

Mix to distribute evenly. Divide bean mixture equally among 12 pints plastic bags or other containers; each should container about 1 3/4 cups mixed dried beans.

Seasonings- combine
3/4 cup ( 1 oz.) dried lemon grass ( or 3 tbsp dried lemon peel, plus 1 tbsp lemon pepper), 1/2 cup ( 2 oz) hot or regular curry powder
1/2 cup ( 2 oz) ground ginger
1/4 cup ( 3/4 oz) dried fennel seed
2 tbsp garlic powder
1 tbsp black pepper
Mix ingredients until well blended. Divide seasonings equally among 12 small plastic or cellophane bags; each will contain about 2 tablespoons seasonings.

West meets East Soup

1 package soup mix ( about 13 oz.)
2 large onions, chopped
about 8 cups regular-strength chicken broth
1 large ( about 8 oz) russet potato, peeled and diced
1 cup thinly sliced celery
salt and pepper
1/2 cup fresh cilantro leaves or 1 cup frozen peas thawed, your choice
optional ingredient- when soup is ready to serve, add 1 pound ( about 2 2/3 cups ) shelled cooked crab or 1 pound ( about 2 1/4 cups) cooked chicken, cut into bite sized pieces. Stir into soup and heat just until meat is hot, about 3 minutes.

Set aside seasonings from soup mix. Sort and discard foreign matter from beans. Rinse beans and place in a 5 to 6 quart pan; add 2 1/2 quarts water. Let stand at least 8 hours or overnight; drain and rinse. To speed the process, bring beans and water to a boil; boil 2-3 minutes. Cover; cool at least 1 hour or up to 4 hours. Drain and rinse beans. Meanwhile in a pan, add onions and 1/2 cup broth. Stir often over high heat until liquid evaporates and onions brown and start to stick, about 10 minutes. Add potato and 1/2 cup broth; stir to release browned bits. Cook until liquid evaporates as in preceding step. Repeat adding and evaporating liquid until the vegetables are moderately browned, 2-3 more times. Add celery, seasonings, beans and 6 cups broth. Bring to a boil; simmer, covered, until beans are tender to bite, about 1 3/4 hours. Add optional ingredient if desired. Serve, offering cilantro and peas as accompaniments to sprinkle over the soup. Add salt and pepper to taste. Makes 13 cups. 6-8 servings.

Four Corners Soup Mix

Dried Beans
In a large bowl, combine 1 pound each
Dried adzuki beans
Dried Anasazi beans
Dried black beans
Dried cranberry or pink beans
Dried large lima beans
Dried pinto beans
Dried red kidney beans
Dried Red Chief lentils and barley

Mix to distribute the beans evenly. Divide the mixture equally among 12 pint plastic bags or other containers; each should contain 1 3/4 cups mixed dried beans.

Seasonings-combine
3/4 cup ( 3 oz) paprika
3/4 cup ( 3/4 oz) dried oregano leaves
1/2 cup ( 2 oz.) Creole or Cajun spice blend ( or 1/4 cup onion powder, 3 tbsp red pepper, 3 tbsp black pepper)
1/2 cup firmly packed brown sugar
2 tbsp garlic powder
2 tbsp ground allspice
Mix ingredients until well blended. Divide seasonings equally, among 12 plastic or cellophane bags. Each will contain about 3 tbsp seasonings.

Four Corners Soup

1 package soup mix ( about 13 oz)
2 large onions, cut into thin wedges
2 large carrots, thinly sliced
about 8 cups regular-strength chicken broth
optional ingredient- while browning vegetables, add 1 pound poultry sausage, sliced or broken into bite-sized pieces or use 1 pound ground turkey or chicken.
1 package ( 10 oz) thawed frozen whole-leaf spinach

Set aside seasonings from soup mix. Sort and discard foreign matter from beans. Rinse beans and place in a 5-6 quart pan; add 2 1/2 quarts water. Let stand at least 8 hours or overnight; drain and rinse beans. To speed process; bring beans and water to a boil and boil 2-3 minutes. Cover; cool at least 1 hour or up to 4 hours. Drain and rinse beans. Meanwhile in a pan, add onions, carrots and 1/2 cup broth. Stir often over high heat until liquid evaporates and vegetables brown and begin to stick, about 8 - 12 minutes. Add another 1/2 cup broth; stir to release browned bits. Cook until liquid evaporates as in preceding step. Add optional ingredient if desired. Repeat adding and evaporating liquid until the vegetables are moderately browned, 2-3 more times. Add seasonings, beans, and 6 cups broth. Bring to a boil; simmer, covered, until beans are tender to bite, about 1 1/2 hours. Just before serving, stir in spinach; heat until spinach is hot, about 3 minutes. Makes 12 cups, 6-8 servings.