This Michigan 5 Bean Soup Mix is an easy, and cost-effective way to spread some healthy holiday cheer to friends, neighbors, teachers or family. Choose your favorite Michigan Beans, create a seasoning packet, divide into glass jars and add some seasonal touches. You may even want to get the kids involved as they’ll love measuring the beans and filling the jars.
This recipe makes 4 jars but can be increased as needed.
SUPPLIES
- 4 clean quart-sized Mason jars with lids and rings
- Parchment paper
- Decorative ribbon
- Recipe card printed for attaching
INGREDIENTS
- 1 lb. Michigan Pinto Beans
- 1 lb. Michigan Cranberry Beans
- 1 lb. Michigan Great Northern Beans
- 1 lb. Michigan Black Beans
- 1 lb. Michigan Kidney Beans
SEASONING
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon dry mustard
- 2 tablespoons dehydrated onions
- 2 tablespoons sea salt
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- 1 teaspoon dried rosemary
- 8 bay leaves
- 4 vegetable bouillon cubes
JAR DIRECTIONS
- In each of the Mason jars, layer 2/3 cup of each bean, shaking gently after each layer to even out. Set jars aside.
- In a small bowl, combine all spices except bay leaves and bouillon cubes.
- In a small snack-size baggie, spoon 3 tablespoons of the spice mixture in the center and top with 2 bay leaves and one bouillon cube. Seal bag.
- Place spice packet on top of the, seal jar and decorate as desired. Print up the following instructions on paper or cardstock and attach to jars:
Michigan Bean Soup Directions:
Rinse beans and place in large stockpot, cover in 1 inch of water. Bring to a boil over high heat, cover, remove from heat and let soak for one hour. Drain and rinse. Return beans to the pot and add in spice envelope, one 14-ounce can of diced tomatoes and 6 cups of water. Bring to a boil, reduce heat and simmer for two hours until beans are tender and soup is thick. Remove bay leaves before serving.