Instructions: Toast minced onion in non-stick skillet, stirring constantly, over medium- low heat. Remove onion from skillet; cool.

In each of 4 one-quart jars, place the following: 1/2 cup red beans, 1/3 cup lentils, 1/3 cup split peas, 1/2 cup red beans, 1/3 cup lentils, 1/3 cup navy beans, and 1/2 cup red beans. In each of 4 zip-top plastic sandwich bags, place the following: 1/2 cup toasted onion, 1 tablespoon basil, 1 teaspoon black pepper, 1/2 teaspoon cumin powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground ginger, and 1 bay leaf.

Place spice-filled sandwich bags on tops of each jar and cover with jar lids. Place 1 cup rice in each of 4 zipper-style plastic storage bags.

Soup Preparation Instructions: Remove spice bag from one jar of beans.

Wash beans and combine with 9 cups water in Dutch oven. Bring to a boil and boil for 5 minutes. Remove from heat; let stand 30 minutes. Drain.

Return beans to saucepan and add rice, 12 cups chicken broth, and spice-bag contents. Bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans and rice are tender. Garnish each serving with sliced green onion tops, if desired. Each bean soup mix makes 6 servings.

Description: "Southwestern spices with mixed beans and brown rice soup"

Cuisine: "USA Rice"

Yield: "4 each"

NOTES : Make 4 packages for a gift. Recipe makes a southwestern flavored lowfat soup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.