Bean Soup Homemade Gift in a Jar

by Eva
(South Dakota)

**Makes enough to fill 12 gift jars (1 pint canning jar size with rings and lids)

Ingredients:

•14 lb assorted dried peas, beans and lentils(at least 8 different varieties):
•pink beans
•black beans
•baby lima beans
•lentils
•red lentils
•black-eyed peas
•red kidney beans
•pinto beans
•split peas
•great northern beans
•small red beans
•white beans
•12 italian-flavor bouillon cubes (note: substitute beef-flavor if you cannot find italian-flavor cubes!)
•12 bay leaves

Instructions:

1. Wash, rinse and dry canning jars.

2. Layer beans in jars. Add 1/4-cup of each type of bean to the jars, layering the beans. Choose the most colorful bean for the bottom layers of the jar. Add eight 1/4-cup layers to each jar.

3. Place 1 bay leaf and one bouillon cube on top of the beans in each jar.

4. Seal each jar using lids and rings.

Hint for FoodSaver brand vacuum sealer owners: use the jar sealing attachment to seal bean soup jars for longer storage.

5. Cut appropriate amount of 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon.

6. Attach a recipe card to each jar.

Recipe Instructions:

Set aside bouillon cube and bay leaf and choose method to soak beans.

Quick soak: Rinse and sort beans in a large pot. Add 6-8 cups of hot water. Bring to a rapid boil, and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain soak water and rinse beans.

Overnight soak: Rinse and sort beans in a large pot. Add 6-8 cups cold water. Let stand overnight, or at least 6 to 8 hours. Drain soak water and rinse beans.

To cook: Place beans in a large pot. Add:

6 cups water
1 can (14 oz.) chopped tomatoes in juice
bay leaf
bouillon cube

Simmer gently until beans are tender, about 2 hours. Season to taste with salt and pepper