• In one quart mason jar, in even layers, add cannellini beans, red kidney beans, green split peas, red lentils, black beans, great northern beans, yellow split peas and pinto beans.

  • In a small ziplock plastic bag, combine bouillion granules, dried minced onions, parsley flakes, curry powder, corriander and salt. Seal bag and place on top of beans in jar. Seal jar.

  • Include tag with directions for preparing soup.

  • Rinse beans and place in a large pot. Cover with water and soak overnight. Drain beans and return to pot. Add 6 cups water, cover, and bring to a boil over high heat. Reduce heat and simmer 11/2 hours. Add 2 cans (14 1/2 ounces) diced tomatoes and seasoning mix. Simmer an additional hour or until beans are tender.¿

Nutrition Facts

338 calories; 2 g total fat; 0 mg cholesterol; 780 mg sodium. 59 g carbohydrates; 22 g protein;