1. In one quart mason jar, in even layers, add cannellini beans, red kidney beans, green split peas, red lentils, black beans, great northern beans, yellow split peas and pinto beans.
2. In a small ziplock plastic bag, combine bouillion granules, dried minced onions, parsley flakes, curry powder, corriander and salt. Seal bag and place on top of beans in jar. Seal jar.
3. Include tag with directions for preparing soup.
4. Rinse beans and place in a large pot. Cover with water and soak overnight. Drain beans and return to pot. Add 6 cups water, cover, and bring to a boil over high heat. Reduce heat and simmer 11/2 hours. Add 2 cans (14 1/2 ounces) diced tomatoes and seasoning mix. Simmer an additional hour or until beans are tender.