Soup Mixes- just add wet ingredients

SOUP MIXES- store in mylar or oven-can jars. You can always add meat or other ingredients that you like.

Black Bean Soup

1/4 c. dried minced onion 
2 pkgs brown gravy mix 
2 pkgs chili seasoning 
1/2 c. dried parsley flakes 
2 1/2 c. dried black beans 
20 oz can of diced tomatoes (with green chilies if desired)

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Rinse and soak beans. Drain and then place beans in a large soup pot with 10 cups of water. Add seasonings. Cover and bring to a boil. Lower heat, cover, and simmer for 1 1/2 hours. Add tomatoes and simmer for an additional 30 minutes or until beans are firm but tender.

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Black-Eyed Pea Soup Mix

3 c. dried black-eyed peas (rinsed and soaked) 
1/2 c. dried minced onion 
6 T. chicken bouillon granules 
2 T. dried parsley flakes 
1 T. sugar 
2 t. dried minced garlic 
1 t. chili powder 
1 t. onion powder 
1/2 t. pepper 
1/2 t. garlic powder 
28 oz can of diced or crushed tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Also with this one you might try using canned white beans instead of the dried black eyed peas.  Place peas in a large soup pot. Add 10 cups of water, tomatoes, and seasonings. Cover, bring to a boil. Lover heat, cover and simmer 1 1/2 hours or until peas are tender. Stir occasionally.

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Cheesy Potato Soup

2 c. powdered coffee creamer 
1/2 c. imitation bacon bits 
2 (1.5 oz) pkgs of cheese sauce mix 
2 T. dried parsley flakes 
1 t. salt-free seasoning mix 
1 t. dried minced onion 
1/2 t. pepper 
2 c. instant potato flakes 
2 (5 oz.) cans ham, optional

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Place dry ingrediets in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes. Add ham if desired.

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Creamy Cheese Soup

1 (1.5 oz) pkg of Knorr Cheese Sauce (or similar brand) 
3 t. chicken bouillon 
1/2 t. pepper 
1 (1.4 oz) pkg Knorr Vegetable Soup Mix (or similar brand) 
1/4 c. dried parsley flakes 
3 c. powdered coffee creamer 
1/4 c. cornstarch

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Place all ingredients in a large soup pot. Add 5 cups boiling water. Mix well and bring back to a boil. Boil 4 to 6 minutes, stirring often and scraping bottom of pan. Add more water if you want to then it out some.

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Curly Soup

2 T. dried parsley flakes 
1 t. pepper 
2 T. beef bouillon granuels 
1/3 c. dried minced onion 
1 t. sugar 
3 to 3 1/2 c. tri-colored curly rotini pasta spirals 
14 oz. can crushed or diced tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Bring 8 cups of water to a boil in a large soup pot. Add all ingredients to boiling water. Bring back to a boil. Lower heat and simmer uncovered for 12 to 15 minutes or until pasta is tender.

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Patchwork Soup

1 c. barley 
1 c. dried split peas 
1 c. uncooked white rice 
3/4 c. dry lentils 
2 T. dried parsley 
2 T. granulated garlic (or could substitute dried minced garlic) 
1 t. pepper 
2 t. salt 
1 t. garlic powder 
2 t. Italian seasoning 
2 t. dried sage 
enough dried chopped onion to equal 1 cup rehydrated onion

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Place all ingredients in a large soup pot. Add 20 cups of water. Bring to a boil. Cover, lower heat, and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add more water if necessary.  Note: This is a lot of soup. Its one of the recipes I use if I want leftovers or you can add more rice and thicken it up further. Just be sure and check often as the barley, rice and dried beans soak up more water than you expect.

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Potato Soup Mix

3 c. instant potato flakes 
1 c. powdered coffee creamer 
1 pkg chicken gravy mix 
2 T. dried parsley flakes 
1/4 c. grated parmesan cheese 
2 T. seasoning blend of your choice 
1 t. dried minced onion 
1/2 t. pepper

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Place ingredients in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes to thicken. Serve immediately.

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Rainbow Bean Soup Mix

3/4 c. dried red beans 
3/4 c. great northern beans 
3/4 c. split peas 
3/4 c. lentils 
3/4 c. black beans 
2 T. dried minced onion 
2 T. beef bouillon granules 
2 T. dried parsley flakes 
2 t. dried basil 
2 t. powdered lemonade mix with sugar 
1 1/2 t. chili powder 
1 t. pepper 
1 t. dried oregano 
28 oz. can of crushed tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Rinse beans and cover with water and soak (or quick soak as is your preference). Place soaked beans in a large soup pot and add 8 cups of water; simmer 1 hour or until tender. Stir occasionally to make sure they aren’t sticking or need more water. Add 28 oz. can crushed tomatoes and seasonings. Simmer for another 30 minutes.

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Split Pea Soup

3 c. dried split peas 
1 c. instant potato flakes 
1/4 c. dried minced onion 
2 t. chicken bouillon granules 
2 t. powdered lemonade mix with sugar 
1 t. dried minced garlic 
1 t. salt 
2 T. dried parsley flakes 
2 t. dried thyme leaves 
1 t. celery flakes 
2 (5 oz.) cans ham – optional

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients.  Place the place all ingredients in a large soup pot except for ham. Add 10 cups of water. Bring to a boil. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Puree soup if desired. Add ham and then hit through.

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White Bean Chowder

1 2/3 c. dried great northern beans 
1 2/3 c. instant potato flakes 
1/3 c. imitation bacon bits 
1/3 c. dried minced onion 
2 T. chicken bouillon granules 
1 t. pepper 
1 t. sage 
1/2 t. celery flakes 
14 oz. can of diced or crushed tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Also with this one you might try using canned white beans instead of the dried white beans. Rinse and soak beans over night (or quick soak as is your preference). Place beans in a large soup pot. Add 8 cups of water, seasoning, and tomatoes . Cover, bring to a boil. Lower heat, cover and simmer 1 3/4 hours or until beans are tender. Stir in potato flakes. Cooking time will be lowered significantly if you use canned beans.

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Wild Rice and Barley Soup

1 c. barley 
2/3 c. imitation bacon bits 
2 T. brown sugar 
2 t. dried basil 
2 t. dried oregano 
1 t. pepper 
1 t. garlic powder 
1 t. celery flakes 
1/2 c. beef bouillon granules 
1 c. wild rice 
1 c. dried minced onion 
2 cans sliced mushrooms, optional

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place all ingredients in a large soup pot. Add 14 cups of water. Bring to a boil. Add mushrooms if desired. Cover, lower heat and simmer for 1 hour. 

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