Confetti Bean Soup In A Jar

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 beans
• lentils
• red lentils
• black-eyed peas
• 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
• 1/2 yard print cotton fabric
• 1 round (6 yards) craft ribbon
• 3 pieces cardstock (for free printable gift tags)

Directions

Wash, rinse and dry canning jars.
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.
Place 1 bay leaf and one bouillon cube on top of the beans in each jar.
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.]
Cut twelve 7-inch circles from cotton fabric. Top each jar with fabric circle, and tie with ribbon.
Print three copies of Confetti Bean Soup gift tag with recipe instructions. Cut gift tags apart and attach to ribbon.
Recipe Instructions (include on gift tag):
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
Simmer gently until beans are tender, about 2 hours. Season to taste with salt and pepper.