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Bean-pasta Soup Mix
3/4 c Dried Onion Flakes
2 tb (1/2 Ounce) Dried Celery Flakes
1/2 c Dried parsley flakes
3 tb Dried basil
3 tb Dried oregano
2 ts Garlic powder
2 ts Coarsely ground pepper
2 Beef-; (2-1/4 ounce)
Flavored bouillon granules
1 lb Dried Black-Eyed Peas
1 lb Dried Kidney Beans
1 lb Dried Navy Beans
1 pk Small Shell Pasta; uncooked
Combine first 7 ingredients; divide evenly, and place in 6 airtight plastic bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to each package. Label "Herb Mix" and seal. Combine black-eyed peas and next 3 ingredients; divide evenly and place in 6 airtight plastic bags. Label "Bean Mix" and seal. Place one bag herb mix, 1 bag bean mix, and bag pasta in a gift container; repeat procedure with remaining bags. Yield: 6 (3-bags) gifts.
Directions for gift recipe card: Sort and wash bean mix; place in a Dutch oven. Cover with water 2 inches above beans; soak 8 hours. Drain. Combine beans, 3 quarts water, herb mix, 1 carrot, chopped, and 2/3 cup chopped cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2-1/2 hours, stirring occasionally. Add 1 (14-1/2-ounce) can Mexican-style stewed tomatoes,undrained, and pasta; cook 20 minutes. Yield: 9 cups Note: To use the quick-soak method, place beans in a Dutch oven; cover with water 2 inches above beans. Bring to a boil. Remove from heat; cover, and let stand 1 hour. Drain.
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