Bean Soup

Directions

1. Wash hands with soap and water.
2. In a medium bowl, combine beans; toss to coat. Place bean mixture in a decorative quart jar.
4. In a small, resealable plastic bag, combine parsley, chili powder, thyme, garlic powder, oregano and bay leaves. Seal and place on top of beans.
5. Cover jar and decorate as desired. Attach a recipe tag to jar with the following information:

Ingredients

1 jar Bean Soup Mix

2 tablespoons Food Club olive oil

1/4 cup finely chopped onion

2 celery stalks, finely chopped

2 large carrots, finely chopped

8 cups Food Club reduced-sodium vegetable or chicken broth

–Food Club salt, to taste

–Food Club ground black pepper, to taste

Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Remove seasoning packet from jar; set aside.
4. Rinse bean mixture with cold water and drain.
5. In a large pot, add 6 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2 to 3 minutes. Remove from heat, cover and soak for at least 1 hour. For best results, store soaking beans in the refrigerator overnight.
6. Once beans are softened, drain and set aside.
7. In a Dutch oven or large soup pot over medium heat, add oil. Once hot, add onion, celery and carrots and sauté for 5 minutes. Add broth, beans, seasoning packet, bay leaves, salt and pepper.
8. Reduce heat to medium-low and let soup simmer for 20 minutes or until vegetables are tender.
9. Taste and adjust seasonings as needed.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more,  visit fightbac.org!