Love Soup Mix in a Jar

Ingredients 1/3 cup beef bouillon granules 1/4 cup dried minced onion 1/2 cup dried split peas 1/2 cup macaroni (uncooked twist) 1/4 cup barley 1/2 cup lentils (dry) 1/3 cup long grain white rice 1 cup pasta (uncooked tri color spiral)

Five-Bean Soup Mix

Ingredients 1 1/2 cups dried pinto beans 1 1/2 cups white kidney beans 1 cup dry kidney beans 1 cup dry lima beans 1 cup dry garbanzo beans 1/2 cup dried minced onion 1 tablespoon paprika 2 teaspoons salt 1 teaspoon mustard powder 1/2 teaspoon granulated garlic 1 tablespoon chicken bouillon powder 3 cubes beef bouillon 1 tablespoon dried parsley 1/4 cup bacon bits 1/4 cup mixed vegetable flakes 4 quarts water 1/4 cup vegetable oil (optional) 4 (14.5 ounce) cans whole peeled tomatoes

Directions
To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature. To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean

mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

Country Soup in a Jar

Ingredients 1/2 cup barley 1/2 cup dried split peas 1/2 cup uncooked white rice 1/2 cup dry lentils 2 tablespoons dried minced onion 2 tablespoons dried parsley 2 teaspoons salt 1/2 teaspoon lemon pepper 2 tablespoons beef bouillon granules 1/2 cup uncooked alphabet pasta 1 cup uncooked twist macaroni

Directions
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 and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 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 Ingredients

1/2 cup dry split peas 1/3 cup beef bouillon granules 1/4 cup pearl barley 1/2 cup dry lentils 1/4 cup dried onion flakes 2 teaspoons dried Italian seasoning 1/2 cup uncooked long-grain white rice 2 bay leaves 1/2 cup uncooked alphabet pasta

Directions
In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly. Attach a label to the jar with the following instructions: Friendship Soup ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.

Layered Patchwork Soup Mix Ingredients

1/2 cup barley 1/2 cup dried split peas 1/2 cup uncooked white rice 1/2 cup dry lentils 1 tablespoon dried parsley 1 teaspoon granulated garlic 1 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon garlic powder 1 teaspoon Italian seasoning 1 teaspoon dried sage

Directions
In a wide mouth pint jar layer the barley, split peas, rice, and lentils. In a small plastic bag combine the parsley, garlic, pepper, salt, garlic powder, Italian seasoning, and sage. Decorate jar lid and attach seasoning packet with ribbon to jar. Attach a recipe card with the following directions: 1. Empty jar contents into a colander and rinse. 2. Place contents in a large stockpot and cover with 10 cups water. 3. Stir in 1 chopped medium onion, and the seasoning packet. 4. Bring to a boil. Lower heat, cover and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add additional water if necessary.

Mixed Dried Bean Soup

Ingredients 1/3 cup pinto beans (heaping) 1/3 cup great northern bean (heaping) 1/3 cup red beans (heaping) 1/8 cup kidney bean (heaping) 1/8 cup beans 1 tbsp black beans 1/4 cup garbanzo beans 1 tbsp peas 2 tbsps split peas 1/3 cup lentils Directions 1. Place in large pan, cover with water, soak, rinse well, then add 2 quarts water and 1/2 lb. lean ham, cubed. 2. Simmer slowly 2 1/2 hours. 3. ADD: 1 large onion, chopped; 1 large can tomatoes; 1 teaspoons chili powder, 1 clove garlic, chopped; salt and pepper to taste. 4. Simmer another hour or until done. 5. Before serving, add 1/2 cup red wine; 1/2 cup chopped parsley.

Rainbow Bean Soup Mix in a Quart Jar

Ingredients 3/4 cup red beans (dried) 3/4 cup great northern beans (dried) 3/4 cup split peas (dried) 3/4 cup lentils 3/4 cup black beans (dried) 2 tbsps onion flakes (dried) 2 tbsps beef bouillon granules (sold in soup section) 2 tbsps parsley flakes (dried) 2 tsps dried basil 2 tsps lemonade (sweetened, drink mix) 11/2 tsps chili powder 1 tsp garlic powder 1 tsp pepper 1 tsp dried oregano Directions 1. Look for red lentils or yellow split peas for a real rainbow of colors in this mix, if you can't find use regular brown lentils or pick a colorful dried bean of your choice for this layer. 2. Mix and place in a thin zipper sandwich bag. 3. Optional: Top jar with a 5 oz can of ham, if you do you will need to change the instructions to read Add 8 cups water, ham and so on.

4. Use a Quart Jar that has a wide mouth, but if you can't find one you can use a regular Quart jar. 5. Place each type of bean in jar in order listed above. 6. Top with season bag, gently flatten bag so it can be seen from all sides. 7. Put lid on jar. 8 Decorate jar. 9 Attach recipe to jar. 10 Put a expiration date on year from now. 11 *. 12 RAINBOW BEAN SOUP. 13 *. 14 Remove seasoning packet. 15 Set aside. 16 Rinse beans place beans in larg microsafe dish. 17 Cover with water 1" to 2" over top of beans. 18 Cover dish loosely with plastic wrap. 19 Microwave on high for 15 minutes, rotating after 7 minutes. 20 Drain and rinse beans very well. 21 Place beans in very large pan. 22 Add 8 cups water and 1 can crushed tomatos and seasonings from packet. 23 Cover, bring to boil. 24 Lower heat, cover pan and simmer 1 1/2 hours or until beans are tender. 25 STIR OCCASIONALLY.

Black Bean Soup Mix

Ingredients 1 lb black beans (dried) 12 tsp black pepper 1 bay leaf 1 tsp dried thyme 1 tsp cumin (powder) 4 beef bouillon (crumbled) Directions 1 Put the black beans into an airtight glass container. 2 In a small bowl, mix together the remaining ingredients. 3 Transfer to a small air tight container. 4 Include the following directions with the container of beans and spices: Soak the beans in water to cover, overnight in a large soup pot. 5 Drain the beans and set aside. 6 In a large soup pot, heat 2 tablespoons oil. 7 Add in 1 medium chopped onion and 1/2 pound sliced polish sausage; saute over medium-high heat until onion is translucent. 8 Add in the beans and spice mixture; stir. 9 Add in 8 cups water; bring to a boil. 10 Lower heat and simmer, partially covered, for 2 hours or until beans are tender. 11 Season to taste with salt and pepper.

Best 10 Bean Soup Mix

Ingredients 1 lb pinto bean (dried) 1 lb red bean (dried) 1 lb baby lima beans (dried) 1 lb navy bean (white dried)

1 lb great northern beans (dried) 1 lb black beans (dried) 1 lb black-eyed pea (dried black eyed peas) 1 lb dried split peas 1 lb yellow pea (dried split) 1 lb lima bean (dried large) 2 cups dried beans (mix) 5 cups cold water 1 lb kielbasa (polska, diced) 1 onions (chopped) 1 garlic cloves (minced) 34 tsp salt 16 ozs canned tomatoes (chopped and un drained) 10 ozs canned tomatoes (green chilies chopped and un drained) 1 (For the bean mix you can add to or take away any kinds of beans or peas you'd like to. Mix beans and peas together in large airtight plastic container). 2 Soup Directions:. 3 Sort and wash 2 cups of beans. 4 Place beans in large pot. 5 Cover with cold water 2 inches above beans and soak covered in fridge overnight. 6 (Quick soak: Boil for 3 minutes, cover and let stand for at least 1 hour). 7 Drain beans and add 5 cups of fresh cold water, diced sausage, onion and garlic. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours or until beans are tender. 8 Add remaining ingredients and simmer 30 minutes, stirring occasionally.

Italian Soup Mix in a Jar

Ingredients 1/2 cup pinto bean (dried) 1/2 cup pink bean (dried) 1/2 cup kidney beans (dried) 1 cup bow tie pasta (uncooked) 1 tbsp parsley (dried) 1 tbsp chicken bouillon 1 tsp dried oregano 1 tsp dried basil 1 tsp garlic salt 1 tsp salt 1/2 tsp minced garlic (instant) 1/4 tsp red pepper flakes 28 ozs crushed tomatoes 1 cup carrot (sliced) 1 cup celery (sliced) 1 cup onions (chopped)

Directions 1 Layer beans in order listed in a 1-quart wide-mouth jar; set aside. 2 Place pasta in a plastic zip-lock bag; gently pack on top of beans; secure lid. 3 Place the remaining ingredients in a small plastic zip-lock bag or small jar; pack both jars or jar and zip-lock bag together in a basket; include cooking instructions. 4 Cooking instructions: set the spice mixture and pasta aside; pour the beans in a mixing bowl; rinse with water and drain. 5 Cover the beans with water; let soak overnight; rinse, drain, and pour into a 5quart Dutch oven; add in 8 cups water, a 28 ounce can crushed tomatoes, seasonings in jar or bag, 1 cup sliced carrots, 1 cup sliced celery, 1 cup chopped onions. 6 Bring to a boil; lower heat, and simmer, covered, for 2 hours. 7 Uncover and gently boil until thickened (about 35 minutes). 8 Stir in pasta; heat about 10 minutes or until pasta is tender.

Mixed Bean Soup With Vegetables

Ingredients 2 1/2 cups dry beans (mixed) 1 sweet onions 1 12 lbs carrot 1 whole celery 8 mushrooms (white kind you can get whole or sliced) 2 12 potatoes 12 cup italian parsley (fresh) salt pepper Directions 1 Let the beans soak in water overnight or all day. Cook them in boiling water for an hour or two (until soft), then drain, rinse off, and set aside. 2 Put water in a big pot to boil (fill the pot about half way). Start chopping carrots and celery into bite-size pieces, and slice onion pretty thin. You can use the whole celery, even the leaves. Leave all of the stalks together and slice with a big knife - this is a timesaver. 3 Add veggies to boiling water. Chop parsley coarsely and add it to water. After about 15 minutes, slice the mushrooms and add to the mix. When the carrots and celery are almost soft, cut potatoes into 1 inch chunks and add to broth. Salt and peper to taste. 4 When veggies are almost done, add beans back into the broth.

Dry Soup Mixes

Dry Onion Soup Mix I wonder how much money Lipton's has made since they introduced this 50 years ago? Yours costs less than 1/3 of the brandname mix. This also makes a great rub for roasts or crockpot meats, and of course that traditional California onion dip.

7 oz beef bouillon granules 1/4 c instant unsweetened tea powder adds color and tang without more salt 1/2 teaspoon Pepper 1 1/2 cups dry minced onion 1/4 cup onion powder 1/4 cup parsley flakes 1/8 cup onion salt 2-4 tablespoons Kal or Red Star nutritional yeast 1-2 teaspoons ground celery seed 1-2 tablespoons sugar Combine in order listed, mix very well but do not use blender. Keep the mixture in an airtight container such as a zippered plastic baggie with the air pressed out. Makes 2 cups (equivalent of 8 envelopes). 1/4 cup mix equals 1 envelope commercial soup mix. TO USE: Soup-1/4 cup mix to 4 cups boiling water. Stir well until powder is dissolved. Onion dip- 4-5 tablespoon to 1 pint of sour cream or plain yogurt. Variations These ingredients are optional but tasty: 1-2 tablespoons dried mushroom powder or 1/4 cup chopped dried mushrooms Chicken: Use chicken bouillon Vegetable: Use vegetable bouillon

Cup of Vegetable Noodle Soup 1/3 cup vegetable flakes** (dried tomatoes, celery, onion, zucchini, onion, peas, broccoli and carrots) 1 tablespoon cracked wheat (bulger 1 tablespoon thin spaghetti, broken up 1/4 teaspoon dried parsley 1/4 teaspoon dried sweet basil pinch garlic powder pinch onion powder salt and pepper to taste Make vegetable flakes by putting dried vegetable mix in a blender and pulsing until smaller than pea-sized). Combine in order listed, mix very well but do not use blender. Divide the mixture into 2 airtight containers such as zippered plastic baggies with the air pressed out. Makes about 1/2 cup (equivalent of 2 cup a' soups). 1/4 cup mix equals 1 serving of commercial soup mix. Place dried ingredients in a preheated thermos or other covered container. Pour 1 cup boiling water over dry ingredients.

Generic Dried Instant Soup Mix (Cuppa Soup Powder)- Bulk Recipe with Variations 3 tablespoons split peas,small lentils, or bean flour OR 6-8 tablespoons any bulk instant bean/pea flakes

2 tablespoons fine bulger OR cracked wheat or instant rice 1/4 cups dry vegetable flakes** 1 tablespoon unhulled sesame seeds 1 tablespoon sunflower seeds 2 tablespoons nutritional yeast 1/2 teaspoon Salt Crush seeds and peas to a fine powder in blender, add rest of inngredients and pulse till mixed. Store airtight. Shake to redistribute ingredients each time you remove a serving. Soup: 1 1/2 tablespoons soup powder 1 cup boiling water Combine soup powder and boiling water in a covered container. Let stand several minutes before eating. Instant Noodle Soup Mix 2 tablespoons chicken-flavored instant bouillon 1 tablespoon dried mixed vegetable flakes (salad sprinkle is good in this) 1/2 teaspoon garlic powder 1 tablespoon dried parsley flakes 1 tablespoon dried onion flakes 1/2 teaspoon poultry seasoning 1/8 to 1/4 teaspoon pepper 1/2 package ramen noodles, broken into 1" pieces If you have time to cook it, for the ramen noodles you can substitute: 4 oz. (one cup)broken vermicelli or tiny soup noodles In small bowl, combine all seasoning ingredients; mix well. Spoon into small plastic bag or container; add pasta. Shake and seal. You can turn this into a kitchen gift-in-jar! Make it with the regular noodles, package in a sealed Mason jar, tie on a gift card" "To make Holiday Soup- in four-quart saucepan combine seasoning, pasta, and 6 cups water. Bring to a boil over medium heat, stirring occasionally. Cook over medium heat 5-7 minutes, or until pasta is of desired doneness, stirring frequently. Yield: 5, one-cup servings. May add one cup cooked cubed chicken, turkey or vegetables to the soup. Instant Potato Soup Powder 12 servings 1/4 cup (about 2 ounces) chicken bouillon granules 3 cups instant mashed potato flakes, packed 2 tablespoons instant minced onions 3 tablespoons dried green onions 1 teaspoon white pepper 1/4 cup bacon bits, real or soy; crumbled well (Optional) 1 tablespoon parsley flakes 1/2 tablespoon dill weed 1/2 teaspoon thyme

1 cup instant milk powder 1 teaspoon turmeric (OPTIONAL) Bulk dry vegetable blends: Selection: prices for dried vegetable blends range from $10 to $20 per pound in the bulk or herb department of your natural foods grocery or at camping supply stores. Avoid those with corn or potato chunks, they don't rehydrate instantly. Dried "Salad sprinkle" with greens and sesame seeds is a nice addition or variation. Some stores also carry dried tomato broth or cream soup powder. Storing dry soup mixes: shelf life is reduced when veggies are powdered. (More surface area exposed to the air.) Vacuum sealing should prolong storage, as will freezing or refigerating. However, you may not want to make up a lot of powdered mixes at one time for the best results. Once you have all of your ingredients on hand to make mixes, then make small batches. Try making enough to last for about a month or so, until you get a good idea of how long they will stay 'fresh'. Use 2 tablespoons white bean flour per cup of liquid for thin soups or just to add flavor and color, 3 tablespoons for medium-thick and 4-5 tablespoons for thick soups, stews or gravies. Whisk into soup stock, or use hot water flavored with 1 teaspoon meat-based or vegetable soup base per cup of water. Cook and stir 3 minutes. Blend after cooking, if desired, for a creamier soup. For pea and lentil soups, use only 1 tablespoon flour per cup of liquid for thin soups, 2 tablespoons for medium and 3 tablespoons for thick soups.