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1
Creating the Jar:
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Wash and thoroughly dry a 1-quart wide-mouth canning jar.
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3
Place all of the seasoning in the jar shown at left in a plastic sandwich bag.
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4
In another sandwich bag, place the aplit pea and lentil, and shake to mix.
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5
Layer the ingredients in the jar as shown at left, pressing firmly with a flat-bottomed object, such as a tart tamper of the bottom of a narrow glass, after each addition.
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Make the layers as level as possible.
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Secure the lid, and decorate as desired (see Notes).
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Attach the following instructions for making the soup:
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9
MULTI-BEAN SOUP
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10
In addition to the contents of the jar, you will need to add the following ingredients:
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6 cups water
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2 cans (14 ounces each) stewed tomatoes
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13
Place the kidney, black, and red beans in a medium-sized pot or bowl.
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Add 6 cups boiling water, cover, and soak 8 hours or overnight.
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15
Drain and rinse the soaked beans, and place in a large pot with 6 cups fresh water.
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Bring to a boil over medium-high heat.
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Reduce the heat to low, cover, and simmer for 1 1/2 hours.
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Add the tomatoes, and all of the remaining Jar ingredients.
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Simmer another 25 minutes, stirring occasionally.
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Uncover and continue to simmer another 45 to 60 minutes, or until the beans are tender and the soup thickens.
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Serve hot.
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22
Refrigerate any leftovers in an airtight container for up to 1 week.
