1 (16 oz.) pkg. dry black beans
1 (16 oz.) pkg. dry Great Northern beans
1 (16 oz.) pkg. dry red kidney beans
1 (16 oz.) pkg. dry pinto beans
1 (16 oz.) pkg. dry green split peas
Seasoning Bags (below)

UP TO 1 MONTH BEFORE USING:

1. In large bowl, mix beans; spoon into four 4-cup containers, placing about 3 rounded cups in each.

2. Prepare Seasoning Bags. Place 1 Seasoning Bag in each container. If giving mix as gifts, include the Confetti Bean Soup recipe with each gift. Makes 4.

SEASONING BAGS:

Cut four 6 inch squares plastic warp. Onto each square, place: 3 tbsp. dried chopped chives 1 tsp. salt 1 tsp. dried savory 1/2 tsp. ground cumin 1/2 tsp. coarsely ground black pepper 1 bay leaf

Gather plastic wrap up to form a pouch; tie with a string or for gifts tie with ribbon.

CONFETTI BEAN SOUP:

ABOUT 3 HOURS BEFORE SERVING:

1. Rinse beans from 1 container Confetti Bean Soup Mix with running cold water and discard any stones or shriveled beans. In 5-quart Dutch oven over high heat, heat beans and 9 cups water to boiling; cook 3 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans.

2. Return beans to Dutch oven; add contents of seasoning bag from mix and 5 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally.

3. Add 1 (14 1/2 to 16 ounce) can stewed tomatoes with its liquid; over high heat, heat to boiling. Reduce heat to low; cook, uncovered, 15 minutes longer, stirring to break up tomatoes. Discard bay leaf. Makes 12 first-course servings.