Saturday, November 15, 2008

Dried Soup Mix Recipes

Ok girls, here you go.
With some tweeking, (or not) theses are handy to have on hand and would be a great addition to any doomer pantry.
These recipes were originally for Christmas presents but I have put mine in smaller plastic zip lock bags and then put several of them in gallon plastic jars. What I've been doing is dehydrating my vegetables and putting them in the soup mixes instead of counting on having fresh carrots and onions and celery etc.
If you do that, for instance in the Chicken Noodle Soup recipe below, keep your pasta separate and cook the vegetables till rehydrated and tender, then add the pasta and finish cooking.


SOUP-MIX-IN-A-JAR RECIPES


CHICKEN NOODLE SOUP MIX
Stir together the following ingredients, and store them in an airtight jar:
1 cup fine dry egg noodles
1 ½ tbs. chicken flavored bullion granules
½ tsp. pepper
1/4 tsp. thyme
1/8 tsp. each celery seed and garlic powder
1 bay leaf

Attach to Jar:
Add entire contents of jar and 8 cups water to a large pot. Slice in 2 carrots, 1 stalk of celery, and 1/4 cup minced onion. Bring to a boil, then reduce to a simmer. Allow this to simmer for 15 minutes. Remove the bay leaf. Add in 3 cups of cooked diced chicken, or even left over turkey, and heat an additional 5 minutes. Mmmmm...It's so good!!!!

SOUP MIX IN A JAR
1/3 cup beef bouillon granules
1/4 cup dehydrated onion flakes
½ cup split peas
½ cup ABC, small shell, or ring macaroni (any small shape pasta will do)
1/4 cup barley
½ cup lentils
1/3 cup non-instant white rice
tricolor spiral pasta

Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.

Attach to Jar:
Soup Mix in a Jar
In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad. ENJOY!!

CALICO BEAN SOUP MIX
1/3 cup yellow split peas
1/3 cup green split peas
1/3 cup dried lima beans
1/3 cup dried pinto beans
1/3 cup dry kidney beans
1/3 cup dried great Northern beans
1/4 cup dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Combine yellow split peas, green split peas, limas, pinto beans, kidney beans, great Northern beans, onion, bouillon granules, cumin and garlic powder. Pour into jar until ready to use.

Attach to jar:
Calico Bean Soup Mix
8 cups water
2 carrots, chopped
2 stalks celery, chopped
2 pounds smoked ham hocks

Bring Bean Soup Mix and water to a rolling boil in a large pot. Cover, remove from heat, and let sit 1 hour. Return pot to heat, stir in carrots and celery. Stir in ham hocks, bring to a boil. Cover, reduce heat and simmer 2 hours, until beans are tender, skimming fat as necessary. Remove ham hocks from soup. Remove meat from bone, chop and return to soup. Heat through and serve.

COUNTRY SOUP IN A JAR
½ cup barley
½ cup dried split peas
½ cup uncooked rice
½ cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
½ teaspoon lemon pepper
2 tablespoons beef bouillon granules
½ cup uncooked alphabet pasta
1 cup uncooked twist macaroni

In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. Seal.

Attach to Jar:
Country Soup Mix
Add contents of jar to 3 quarts of water
2 stalks of chopped celery
2 sliced carrots
1 cup of shredded cabbage (optional)
2 cups diced tomatoes.
Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

FRIENDSHIP SOUP MIX IN A JAR
½ cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
½ cup dry lentils
1/4 cup dried onion flakes
2 teaspoons Italian-style seasoning
½ cup uncooked long grain rice
½ cup uncooked alphabet pasta
2 bay leaves

In a 1 ½ pint jar, layer the split peas, bouillon, barley, lentils, onion, Italian-style seasoning, rice, and bay leaves. Place the macaroni in a square of plastic wrap and put in the jar. Seal tightly.

Attach to Jar:
Friendship Soup In A Jar
Soup Mix
1 pound ground beef
3 quarts water
1 can (28 ounce) diced tomatoes-undrained
1 can (6 ounce) tomato paste
pepper and garlic to taste

Remove macaroni from top of jar and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain any excess fat. Add the tomatoes, tomato paste, water, and soup mix. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer 15-20 minutes more or until the macaroni, peas, lentils and barley are tender.

LAYERED PATCHWORK SOUP MIX
½ cup barley
½ cup dried split peas
½ cup uncooked white rice
½ cup dry lentils
1 tablespoon dried parsley
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon dried sage

In a wide mouth pint jar layer the barley, split peas and lentils. In a small plastic bag combine the parsley flakes, minced garlic, pepper, salt, garlic powder, herb seasoning and sage.

Attach to Jar:
Layered Patchwork Soup Mix
Empty jar into a colander, rinse and pick over beans. 2. Place beans in a large stockpot and cover with 10 cups water. Stir in 1 chopped medium onion, and the seasoning packet. Bring to a boil. Lower heat, cover and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add additional water if necessary.

LOVE SOUP MIX IN A JAR
1/3 cup beef bouillon granules
1/4 cup dried minced onion
½ cup dried split peas
½ cup uncooked twist macaroni
1/4 cup barley
½ cup dry lentils
1/3 cup long-grain white rice
1 cup uncooked tri-color spiral pasta

Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.

Attach to Jar:
Love Soup
In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

POTATO SOUP TO GO MIX
1 3/4 cups instant potato flakes
1 ½ cup dry powdered milk
2 tbs. chicken bullion granules
2 tsp. parsley
1 ½ tsp. dried onion flakes
1 ½ tsp. seasoned salt
1/4 tsp. paprika
1/4 tsp. thyme
1/8 tsp. turmeric
1/4 tsp ground white pepper

Combine all ingredients in a large bowl and stir until mixed. Store in a 1 quart, airtight jar.

Attach to Jar:
Potato Soup to Go
Put ½ cup mix into a bowl. Add 1 cup boiling water. Stir and enjoy!!

TURKEY NOODLE SOUP MIX
1 cup uncooked fine egg noodles
1 ½ Tbsp. chicken-flavored bouillon
½ tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf

Combine all ingredients in a jar.

Attach this to the Jar
Turkey Noodle Soup
1 jar Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey

Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and simmer an additional 5 minutes.

CHRISTMAS SOUP MIX
½ cup split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
½ cup lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1 cup raw long-grain white rice

In a 1 ½ -pint jar, layer the ingredients in the order listed. Seal the jar tightly.

Attach to Jar:
Christmas Soup
In a large soup pot, brown 1 pound of ground beef or 1 pound cubed chicken breast; drain. Add 3 quarts of water, a 28-ounce can of diced tomatoes with their liquid and the soup mix. Bring the mixture to a boil; reduce heat, cover, and simmer about 1 hour.

TRAILBLAZER BEAN SOUP MIX
Serves: 6
1 c. pinto beans
1 c. black beans
1 c. kidney beans
1 c. yellow split peas
1 c. black-eyed peas
1 c. lentils
1 c. green split peas
1 c. Great Northern beans

In a pint jar, layer 2 Tb. of each legume in order listed, until jar is full. Screw on lid.

Attach to Jar:
Trailblazer Bean Soup
1 pt. bean soup mix
7 c. water
1 ham hock
1 garlic clove, minced
1 lg. onion, chopped
1 tsp. chili powder
1-2 tsp. salt
1 8-oz can tomato sauce
2 carrots, chopped
1 rib celery, chopped

Place all ingredients in a slow cooker pot. Cover and cook on medium for 7 hours or until beans are tender.
(May cook soup in a stock-pot on the stove. Cover and simmer until done.) Remove meat from ham hock and return to soup. Before serving, add 3 T. lemon juice. Top soup with sour cream or grated cheese.

15 BEAN SOUP MIX
1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried red lentils
1 pound dried green lentils
1 pound dried brown lentils
1 pound dried cranberry beans

Combine beans in a very large bowl. Pour 2 cups into a large Mason-type jar.

Attach to Jar:
15 Bean Soup
15 bean soup mix
1 smoked Ham Hock
2 cans (14.5 oz) stewed tomatoes
1 medium onion
2 ribs celery--chopped
1 clove garlic--minced
1 bay leaf--minced
6 cups water
1/4 cup chopped fresh parsley
1 tbsp red wine vinegar
2 tsp. salt
1 tsp ground black pepper
1 tsp chili powder
1 tsp ground cumin

Cover bean mix with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, celery, garlic, bay leaf and 6 cups water. Bring to a boil over medium-high heat; reduce to medium-low, cover, and simmer 1 hour. Add remaining ingredients; continue to simmer 1 hour or until beans are tender. Serve warm.

PASTA SOUP MIX IN A JAR
½ Cup Macaroni - small shells, etc.
1/4 Cup Lentils - dry
1/4 Cup Mushrooms - dried, chopped
2 Tbsp. Parmesan Cheese - grated
1 Tbsp. Onion Flakes
1 Tbsp. Chicken Soup Base
1 teas. Parsley
½ teas. Oregano
1 Dash Garlic Powder Granules

Mix all ingredients together in a one pint canning jar, and store with tightly sealed lid, until needed.

Attach to Jar:
Basic Pasta Soup
Combine contents of jar with 3 cups water, in a 2 quart saucepan. Bring to a boil, then reduce heat. Cover and simmer 40 minutes or until lentils are tender, stirring occasionally. Makes 4 servings.

HOLIDAY BEAN SOUP MIX
1 Lb. Dried Black Beans
1 Lb. Dried Red Beans
1 Lb. Dried Kidney Beans
1 Lb. Dried Navy Beans
1 Lb. Dried Great Northern Beans
1 Lb. Dried Baby Lima Beans
1 Lb. Dried Large Lima Beans
1 Lb. Dried Pinto Beans
1 Lb. Dried Green Split Peas
1 Lb. Dried Yellow Split Peas
1 Lb. Dried Black-Eye Peas
1 Lb. Lb. Dried Green Lentils
1 Lb. Dried Brown Lentils

Combine beans in a very large bowl. Pour two cups of bean mix into quart jars. You could also layer the beans in the jar for prettier effect. Just put a little of each of the beans in until you fill it to the top.

Attach To Jar:
Holiday Bean Soup
Beans from Jar
1 Smoked Ham Hock
2 Cans ( 14.5 Oz each ) Stewed Tomatoes
1 Medium Onion Chopped
1 Clove Garlic Minced or 1/4 teas. Watkins Liquid Garlic Spice
1 Watkins Bay Leaf
6 Cups Water
1/4 Cup Fresh Parsley
1 Tbsp. Red Wine Vinegar
2 teas. Salt
1 teas. Chili Powder
1 teas. Cumin Seed
Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay leaf and 6 cups of water, and remaining ingredients. Bring to a boil over medium-high heat, cover & simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of soup.

PALOUSE SOUP MIX
You can make Palouse Soup or a Minestrone variation with this mix.
2-1/2 cups green split peas (16 oz)
2-1/2 cups lentils (16 oz)
2-1/2 cups pearl barley (16 oz)
2 cups alphabet macaroni or brown rice
1 cup dried onion flakes (2 3/8-oz. pkgs)
½ cups celery flakes (1 3/8-oz. pkg.)
½ cups parsley flakes (1 1/4-oz. pkg.)
1 1/2 teaspoons thyme
1 1/2 teaspoons white pepper

Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 cups of mix.

Attach to Jar:
Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add ½ teaspoon salt if desired.

MINESTRONE VARIATION:
Combine 1 cup of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 cups water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and ½ teaspoon basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add ½ teaspoon salt, if desired.

FRENCH MARKET SOUP IN A JAR
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried great Northern beans
1 pound split peas
1 pound yellow split peas
1 pound dried black-eyed peas
1 pound lentils
1 pound dried baby lima beans
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans

In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 lidded jars.

Attach to each Jar:
French Market Soup
2 quarts water
1 ham hock
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can diced tomatoes with green chiles
1 large onion, chopped
1 clove garlic, minced

Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender.

MUSHROOM-BARLEY SOUP MIX
½ C dried barley
1/4 C dried mushroom slices
2 T dried onions, minced
1/4 C dried carrot slices
2 T dried parsley flakes
2 T dried dill
2 bay leaves
2 beef bouillon cubes, or 2 tsp. bouillon granules

Combine ingredients in a plastic bag, glass jar, or any tightly sealed container. Store in a dark, cool place.

Attach to Jar:
Mushroom-Barley Soup
Add to 1 quart boiling water and simmer until barley is tender. Remove bay leaves before serving. Can add meat of your choice. Serves 4

MINESTRONE
4 beef bouillon cubes, or 4 tsp. bouillon granules
½ C dried onion, chopped
½ tsp. dried garlic, minced
½ C dried navy beans
½ tsp. dried oregano
2 bay leaves
6 peppercorns
1 C dried tomatoes, sliced or chopped
1 C dried celery slices
1 C dried carrot slices
2 C dried green beans
2 T dried green pepper
1 tsp. salt

Combine or layer ingredients in jar.

Attach to Jar:
Minestrone
Add to 4 quarts boiling water and simmer over low heat 2 to 3 hours, until beans are tender. Remove bay leaves and peppercorns before serving. Add meat if you desire. Serves 8 to 10.

CHICKEN SOUP WITH BOW NOODLES
approx 3 ½ cup Bow Noodles (farfalle)
1/4 cup Mushrooms -- dried, chopped (opt.)
2 Tbs Minced Onion -- dried
3 Tbs Chicken Bouillon granules -- instant
1 Tbs Parsley flakes
1 teaspoon Thyme
6 -7 whole cloves

You can do this two ways. You can layer the bow noodles with the spices in between (except for whole cloves). Or you can put the noodles in the jar with the spices tied up in a baggie.

Attach to Jar:
Chicken Soup with Bow Noodles
Bring 8 cups water to boil in a large pot. Add contents of jars EXCEPT whole cloves. Push whole cloves into a small onion and drop into soup. Simmer until noodles are done appro 8- 12 minutes. The cloves gives this soup a WONDERFUL flavor!!

TORTILLA SOUP MIX IN A JAR
1 cup converted long grain rice
2 to 2-1/2 cups crushed tortilla chips
1 (5 oz.) can chicken

Seasonings: Mix the following and place in a thin zipper sandwich bag.
2 T. chicken bouillon granules
2 t. lemonade powder with sugar
1 t. lemon pepper
1 t. dried cilantro leaves
½ t. garlic powder
½ t. ground cumin
½ t. salt
1/4 cup dried minced onions

In a quart jar place the ingredients in this order:
Place rice in jar first.
Place seasoning packet into jar next. Gently flatten bag so it is visible from all sides of jar.
Fill jar with tortilla chips.
Put lid on jar.
Attach can of chicken to top of jar.
.
Attach to jar:
Tortilla Soup
Carefully empty tortilla chips from jar into a dish. Set aside. Remove seasoning packet. Set aside Place rice in large pan. Add 10 cups water and 1 (10 oz.) can diced tomatoes and green chilies and seasonings from packet. Bring to a boil. Lower heat, cover and simmer 20 minutes. Add tortilla chips. Cover and simmer 5 more minutes. Serve immediately. Makes 12 cups soup.

SPLIT PEA SOUP MIX
2-1/2 cups green split peas (16 oz. pkg.)
2-1/2 cups lentils (16 oz. pkg.)
2-1/2 cups pearl barley (16 oz. pkg.)
2 cups alphabet macaroni (8 oz. pkg.)
1 cup dried onion flakes
½ cup celery flakes
½ cup parsley flakes
1-1/2 teaspoons thyme
1-1/2 teaspoons white pepper

Store in a jar with a tight-fitting lid. Stir before using. Or layer in pint or quart jars.
Makes 10 cups of mix.

Attach to Jar: Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add ½ teaspoon of salt if desired.


LENTIL SOUP MIX
1 cup split peas, divided
½ cup lentils
½ cup red lentils

This recipe calls for 1 cup split peas and 1 cup lentils. Divide that quantity among several colors if you can find them. If not, just use green split peas and brown lentils.

Seasoning Packet:
1 Tb. dried parsley flakes
1 tsp. dried minced garlic
½ tsp. salt
1 tsp. pepper
1 tsp. sage
½ tsp. garlic powder

Place ½ cup split peas into a wide mouth pint jar. Top with ½ cup lentils. Follow with remaining ½ cup of split peas and remaining lentils. Mix seasoning ingredients in small bowl. Place in sandwich bag and tie seasoning into a corner of bag with a piece of ribbon.

Attach seasoning packet along with this recipe to jar:
Lentil Soup
Empty jar into a colander, pick over peas and rinse well. Place in large pan with 7 cups water. Add 1 chopped medium onion, and seasoning. Bring to a boil. Lower heat, cover and simmer 1 hour, stirring occasionally. For a thicker soup, remove cover for last 15 minutes.

For variation: Add 1 lb. chopped ham.


BEEF BARLEY SOUP KIT
1 pint jar or 2-cup container
3/4 cup medium pearl barley, separated
½ cup dried lentils
2 tablespoons dried parsley flakes
1/4 cup dried minced onions
1/4 cup instant beef bouillon
2 tablespoons dried celery flakes
½ teaspoon dried thyme leaves
2 bay leaves
1/4 teaspoon black pepper
1/4 teaspoon dried minced garlic

Layer soup kit ingredients in jar in order listed, using half of barley first and then the rest at the top. Close jar securely with lid.

Attach to jar:
Beef Barley Soup
2 pounds boneless beef chuck, cut in ½- to 3/4-inch pieces or 2 pounds lean hamburger
1 tablespoon vegetable oil
1 Beef Barley Soup Kit
10 cups water

Heat oil in Dutch oven over medium heat and brown the meat. Pour off drippings. Add the contents of soup kit jar and water to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork tender. Discard bay leaves. Makes 8 servings.
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