Ingredients and directions for one bottle:
2/3 cups each of five kinds of beans (I used baby butterbeans, kidney beans, black beans, split peas, and pinto beans)
Layer in clean wine bottle
Make spice packet
In a small resealable bag combine the following:
2 Tbsp bouillon granules (can be beef, chicken or vegetable)
2 Tbsp dried onion flakes
1 Tbsp dried parsley
1 Tbsp basil
1 tsp oregano
½ tsp red pepper flakes
1 bay leaf
Directions for making the soup:
Candlelight Bean Soup
Rinse beans and place beans in large pot or Dutch oven. Add 6 to 8 cups of water and bring to a boil. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse beans, return to pot. Add 8 cups water, one 15 ounce can crushed tomatoes and seasonings from packet. Cover, and bring to a boil. Lower heat, cover pan and simmer 2 hours or until beans are tender. Stir occasionally.
Taste for salt and pepper.
*If desired, add cooked ham as the soup cooks for a smoky flavor.