Method:
Add onion, parsley, tarragon, garlic and bay leaves to a quart-size jar. Add beans in layers. (Use a chopstick to help form even layers.) Close with a tight-fitting lid and store in a cool, dry place.
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To make the soup:
Heat oil in a large pot over medium-high heat. Add carrots, celery and onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add broth, 6 cups water and soup mix and bring to a boil. Cover, reduce heat to medium-low and simmer until beans are tender, about 3 hours. Discard bay leaves and stir in salt and pepper.