Confetti Bean Soup

Just had to share an easy gift that some girlfriends and I put together tonight. Soup in a jar. These will make great hostess gifts for the upcoming holiday season. Don’t you love how colorful the beans are?  I’ve included the supplies needed, as well as the recipe below. Seriously simple!

Confetti Soup Ingredients

12 wide-mouth pint (2-cup) canning jars with lid and rings
14 pounds assorted dried peas, beans and lentils(at least 8 different varieties): pink beans, black beans, baby lima, beanslentils, red lentils, black-eyed peas, red kidney beans, pinto beans, split peas, great northern beans, small red beans, white beans
12 chicken -flavor bouillon cubes
12 bay leaves

Instructions

1. Wash, rinse and dry canning jars.
2. Layer beans in jars. Add 1/4-cup of each type of bean to the jars, layering the beans. Choose the most colorful bean for the bottom layers of the jar. Add eight 1/4-cup layers to each jar.
3. Place 1 bay leaf and one bouillon cube on top of the beans in each jar.
4. Cut appropriate amount of coordinating cotton fabric. Seal each jar using lids and rings.
5. Attach cooking instructions by wrapping with rope or ribbon around jar.
Confetti Bean Soup Recipe
Set aside bouillon cube and bay leaf and choose method to soak
beans.
Quick soak: Rinse and sort beans in a large pot. Add 6-8 cups of hot water. Bring to a rapid boil, and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain soak water and rinse beans.
Overnight soak: Rinse and sort beans in a large pot. Add 6-8 cups cold water. Let stand overnight, or at least 6 to 8 hours. Drain soak water and rinse beans.
To cook: Place beans in a large pot. Add:
6 cups water
1 can (14 oz.) chopped tomatoes in juice
bay leaf
bouillon cube
add meat, if desired
Simmer gently until beans are tender, about 2 hours. Season to taste with salt and pepper.
Adapted from here.