Geissler Baker: Confetti Bean Soup In A Jar

3:28 AM, Dec 14, 2013   |    comments
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Confetti Bean Soup In A Jar

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 beans


red lentils

black-eyed peas


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. Seal each jar using lids and rings.

[Hint for FoodSaver brand vacuum sealer owners: use the jar sealing attachment to seal bean

soup jars for longer storage.]

5. Cut appropriate amount of 7-inch circles from cotton fabric. Top each jar with fabric circle,

and tie with ribbon.

6. Print appropriate number of gift tags. Cut gift tags apart and attach to jars with ribbon. Or,

hand-write recipe tags using the recipe below.

red kidney beans

pinto beans

split peas

great northern beans

small red beans

white beans

12 Italian-flavor bouillon cubes (note:

substitute beef-flavor if you cannot find

Italian-flavor cubes!)

12 bay leaves

Confetti Bean Soup Recipe

Set aside bouillon cube and bay leaf and choose method to soak


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.

Place beans in a large pot. Add:

6 cups water

1 can (14 oz.) chopped tomatoes in juice

bay leaf

bouillon cube

Simmer gently until beans are tender, about 2 hours. Season to taste with salt and pepper.

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