Ingredients

2 cups instant minced onions
1/4 cup dried basil leaves
4 teaspoons ground black pepper
2 teaspoon cumin
2 teaspoons garlic powder
1 teaspoon ginger
4 bay leaves
6 cups dried small red beans
2 2/3 cups lentils
1 1/3 cups white navy beans
1 1/3 cups uncooked yellow split peas
4 cups brown rice
12 cups chicken broth
Green onions, sliced if desired

Directions

Toast minced onion in nonstick skillet, stirring constantly, over medium heat. Remove onion from skillet; cool. In each of 4 1-quart jars, layer the following: 1/2 cup red beans, 1/3 cup lentils, 1/3 cup split peas, 1/2 cup red beans, 1/3 cup lentils, 1/3 cup navy beans and 1/2 cup red beans.

In each of 4 zipper-style sandwich bags, place the following: 1/2 cup toasted onion, 1 tablespoon basil, 1 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon ginger and 1 bay leaf. Place spice-filled sandwich bags on top of each jar. Place 1 cup rice in each of 4 zip-top plastic storage bags.

For soup, remove spice bag from jar; wash beans and combine with 9 cups water. Bring to boil; boil 5 minutes. Remove from heat; let stand 30 minutes; drain.

Return beans to pan; add rice, broth and spice bag contents; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans and rice are tender. Garnish with sliced green onions. Each quart of soup mix makes 8 servings.

Each serving contains 209 calories; 1 gm fat; 317 mg sodium; 0 mg cholesterol.