Total Calories: 160
* "Place beans in glass canisters and add decorative labels. Attach coordinated recipe card containing the soup recipe, and if desired, add a plastic bag filled with dried herbs or vegetables." Bean Soup Mix * In a very large bowl, mix all beans.* Divide into ten equal portions, about 2 1/4 cups each. Place each portion in a plastic bag with a recloseable top or in a glass jar with a lid. Include the recipe for Country-Style Bean Soup. * Or use any combination or amount you like to make 2 1/4 -cup portions. Country-Style Bean Soup
*Rinse and pick over beans, discarding any shriveled ones. Place beans in a 5-quart saucepot or Dutch oven. Cover with 6 cups water soak overnight. (For a quick-soak method, bring beans and water to a boil and boil 2 minutes. Remove from heat. Cover and let stand 1 hour.)
Drain beans and return to saucepot. Add 7 cups water, ham hocks, carrots, celery, onion, bouillon granules, garlic, bay leaf, thyme, and pepper. Over medium-high heat, bring to a boil reduce heat to low, cover, and simmer, stirring occasionally, for 3 to 4 hours until beans are tender. Remove bay leaf. Remove hocks. Cut ham from hocks and dice. Return meat to soup.
In a covered jar, shake 1/3 cup water, flour, and vinegar until smooth. Stir into soup. Cover and simmer 15 minutes, stirring occasionally. Taste for seasoning. Makes about 10 cups.