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Categories:Viewed: 10 - Published at: a year ago
Ingredients
- For the Jar
- 1 lb of dry beans (any variety, I buy a mixed variety at the bulk food store)
- 4 vegetable bouillon cubes
- 1 bay leaf
- To make soup
- 1 garlic clove, minced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 cup onion, diced
- 1 (16 ounce) can stewed tomatoes
- 1 -3 teaspoon thyme
- salt and pepper
Method
- Place the beans in a large canning jar (mixed or layered in colours).
- Add 4 vegetable bouillon cubes and 1 bay leaf on top.
- Close and label the jar.
- Attach a card with the directions for use to the jar.
- Directions for use: Rince beans and discard any debris. In a large saucepot, cover beans with water. Bring to a boil for 2 minutes. Cover and let stand for 1 hour. Drain beans and add 6 cups fresh water. Add vegetable bouillon cubes, minced garlic, bay leaf, celery, carrots, onions and can of tomatoes. Flavour with thyme. Cover and cook for 3 to 4 hours until beans are tender. Remove bay leaf and season with salt and pepper to taste.
