Candlelight Bean Soup

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. 

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