Yuletide Hearth Soup

[Guest guest]

This is a project I do with my children around the holidays that they enjoy. I

buy pint sized canning jars, beans, fabric, and jute string. Then we measure

out the dried beans and lentils in a pretty layered way in the jars. We mix up

the seasoning packets and pour them in sandwich baggies and lay them on

top of the beans. Cut a piece of fabric in a square big enough to cover the jar

lid. Fold it over the top of the jar and tie a piece of jute or raffia around to

secure it. Include a recipe for how they should make the soup, and slide this

on the string before making a bow. It makes a lovely homespun-looking gift

for teachers, friends and office aquaintences. Of course it is delicious soup,

too. ;-)

 

Yuletide Hearth Soup

 

1/4 cup EACH dry yellow split peas, lentils, black beans, great northern

beans, pinto beans, baby lima beans and kindey beans.

1/2 cup EACH dry green split peas, black-eyed peas and navy beans

 

Seasoning packet:

1/3 cup dried minced onion

1 Tbs salt

1 tsp dried thyme

1 tsp dried rosemary, crushed

1 tsp garlic powder ( or dried minced)

1/2 tsp celery seed

1/2 dried basil

1/4 to 1/2 tsp crushed red pepper flakes

2 bay leaves

 

1 can (28 ounces) crushed tomatoes

2 quarts water

 

Place peas, lentils and beans in a Dutch oven or soup kettle; add enough

water to cover. Bring to a boil; boil for 2 minutes. Remove from the heat; let

stand covered for one hour. Drain and discard liquid. Add 2 qts water and

seasonings; bring to a boil. Reduce heat; cover and simmer for 2 hours or

until beans are just tender. Stir in tomatoes; increase heat to medium. Cook,

uncovered, for 15 to 30 minutes. Discard bay leaves before serving. Yield: 14

servings (3 1/2 quarts)

 

~ P_T ~

 

Never doubt that a small group of thoughtful, committed people can change

the world. Indeed, it is the only thing that ever has.

~ Margaret Mead, American anthropologist (1901 - 1978)

[Guest guest]

, " ~ P_T ~ " <patchouli_troll> wrote:

 

Oops! It had been a year or so since I had assembled these with my kids for

gifts (I think last year we made hot cocoa or cappucino mix), and I had

forgotten that in order to use pint sized jars, you have to cut this recipe in

half. Here is it again so it will fit in that sized jar, or you can use the

original

recipe and just place the layered beans in a larger jar (1 qt).

 

Layer 1/8 cup each:

dry yellow split peas

lentils

black beans

great northern

pinto beans

baby limas

kiney beans

 

Then layer 1/4 cup each:

dry green split peas

black eyed peas

navy beans

 

For seasoning packet mix together these and pour into a small sandwich

baggie:

1/6 to 1/3 cup dried minced onion

1/2 Tbs salt

1/2 tsp dried thyme

1/2 tsp dried rosemary, crushed

1/2 tsp garlic powder

1/4 tsp celery seed

1/4 tsp dried basil

1/8 to 1/4 tsp crushed red pepper flakes

1 bay leaf

 

Type up directions for the soup as follows:

 

Yuletide Hearth Soup

 

You will need water and 1 can (14.5 oz) crushed tomatoes

 

Place peas, lentils and beans in a Dutch oven or soup kettle; add enough

water to cover. Bring to a boil; boil for 2 minutes. Remove from the heat; let

stand covered for one hour. Drain and discard liquid. Add 1 qt. water and

seasonings; bring to a boil. Reduce heat; cover and simmer for 2 hours or

until beans are just tender. Stir in tomatoes; increase heat to medium. Cook,

uncovered, for 15 to 30 minutes. Discard bay leaf before serving. Yield: 6 to 7

servings (1 3/4 qts)

 

~ P_T ~

 

Most men pursue pleasure with such breathless haste they hurry past it.

-Soren Kierkegaard, philosopher (1813-1855)

 

> Yuletide Hearth Soup

>

> 1/4 cup EACH dry yellow split peas, lentils, black beans, great northern

> beans, pinto beans, baby lima beans and kindey beans.

> 1/2 cup EACH dry green split peas, black-eyed peas and navy beans

>

> Seasoning packet:

> 1/3 cup dried minced onion

> 1 Tbs salt

> 1 tsp dried thyme

> 1 tsp dried rosemary, crushed

> 1 tsp garlic powder ( or dried minced)

> 1/2 tsp celery seed

> 1/2 dried basil

> 1/4 to 1/2 tsp crushed red pepper flakes

> 2 bay leaves

>

> 1 can (28 ounces) crushed tomatoes

> 2 quarts water

>

> Place peas, lentils and beans in a Dutch oven or soup kettle; add enough

> water to cover. Bring to a boil; boil for 2 minutes. Remove from the heat; let

> stand covered for one hour. Drain and discard liquid. Add 2 qts water and

> seasonings; bring to a boil. Reduce heat; cover and simmer for 2 hours or

> until beans are just tender. Stir in tomatoes; increase heat to medium.

Cook,

> uncovered, for 15 to 30 minutes. Discard bay leaves before serving. Yield:

14

> servings (3 1/2 quarts)

>

> ~ P_T ~

>

> Never doubt that a small group of thoughtful, committed people can

change

> the world. Indeed, it is the only thing that ever has.

> ~ Margaret Mead, American anthropologist (1901 - 1978)