black bean soup mix
1 lb. dried black beans
1/2 tsp. black pepper
1 tsp. dried thyme leaves
1/4 c. dried onions
1 bay leaf
1 tsp. cumin powder
4 beef bouillon cubes, crushed
DIRECTIONS: in a stockpot, soak beans in water overnight. drain beans and place in large stockpot, add soup mix and 8 cups water; bring to boil. reduce heat to simmer and cook partially covered for two hours. season to taste with salt & pepper.
vegetable soup mix
powder in blender the following dried vegetables: tomatoes, celery, onion, zucchini, peas, broccoli and carrots (enough to equal 1/3 cup).
1 tbsp. cracked wheat
1/4 tsp. dried parsley
pinch garlic powder
1 tbsp. pasta, broken up
1/4 tsp. dried sweet basil
pinch onion powder
salt & pepper to taste
TO USE: add to 2 cups boiling water. allow to set covered for 2-4 minutes.
beef & barley vegetable soup mix
1/2 c. barley
1/2 c. dried split peas
1/2 tsp. dried basil
1/4 c. dried carrots
3 beef bouillon cubes, crumbled
1/4 tsp. ground black pepper
1/4 tsp. dried oregano
1/4 c. dried onions
DIRECTIONS: 7 cups water, 14 oz. can of tomatoes, 3 stalks of celery. in a pot add the above ingredients and bring to boil. simmer for 1 1/2 - 2 hours or until tender. may add meat.
onion soup/dip mix
2 c. powdered milk
1/4 c. beef bouillon crystals
1 tsp. dried basil leaves, crushed
3/4 c. cornstarch
2 tbsp. dried onion flakes
Measure all ingredients into a ziploc bag. shake well and store for up to one year. to use for SOUP, blend with water. for DIP, blend with sour cream.
curry soup mix
2 c. uncooked rice
1/3 c. chopped walnuts
2 tbsp. salt
1 tbsp. sugar
1 1/2 tsp. dill weed
1 tsp. ground coriander
1/2 c. raisins
1/4 c. dried onions
1 tbsp. curry powder
2 tsp. paprika
1 tsp. dry mustard
1 tsp. garlic powder
1/2 tsp ground cardamon
DIRECTIONS: put 10 cups water in crockpot, add the above soup mix. cook on medium heat until rice is done. may add 2 cups shredded cooked chicken.
friendship soup mix
1/2 c. dry split peas
1/4 c. pearl barley
1/4 c. dried onion
1/2 c. uncooked long grain rice
1/2 c. alphabet macaroni or other small macaroni
1/3 c. beef bouillon granules
1/2 c. dry lentils
2 tsp. italian seasoning
DIRECTIONS: add all of the mix except fo rthe macaroni plus 1 (28 oz) can of tomatoes in 3 qts. water. add browned hamburger. cover and simmer for another 20 minutes or until macaroni, peas, lentils and barley are tender.
patchwork soup mix
1/2 c. barley
1/2 c. uncooked white rice
1 tbsp. dried parsley
1 tsp. ground black pepper
1/2 tsp. garlic powder
1 tsp. dried sage
1/2 c. dry split peas
1/2 c. dry lentils
1 tsp. granulated garlic
1 tsp. salt
1 tsp. italian seasoning
1/4 c. dried onions
DIRECTIONS: place beans in a large stockpot and cover with 10 cups of water. stir in seasoning package. bring to a boil, lower heat, cover and simmer for one hour, stirring occasionally. check after 30 minutes and add additional water if necessary.
minestrone soup mix
1/4 c. dried split peas
4 crumbled beef bouillon cubes
1 tsp. dried basil
1 tsp. dried oregano
1 1/2 tsp. salt
1/2 c. dried kidney beans
1/2 c. dried carrots
1/4 c. dried onions
1 tsp. dried parsley
1/2 tsp ground pepper
1 c. elbow macaroni - *keep separate*
DIRECTIONS:
9 c. water
1 lb. italian sausage (optional)
2 stalks celery
1 pkg. minestrone soup mix (from above)
1 28-oz can tomatoes
place water in large stockpot. add minestrone soup mix and simmer for 1 1/2 hours. then add elbow macaroni and simmer for 30 minutes.
rainbow bean soup
1/2 cup or more of each of the following beans: dried red beans, great northern beans, dried peas or yellow split peas or lentils and black beans.
seasoning packet:
1 tbsp. dried onion
1 tbsp. beef bouillon granules
1 tbsp. dried parsley flakes
1 tsp. dried basil
1 tsp. powdered lemonade mix with sugar
3/4 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. oregano
DIRECTIONS: soak beans overnight, rinse and add them to 4 cups of water, 1 can of tomatoes, the split peas and lentils and seasonings. bring to boil, lower heat. cover and simmer 1 1/2 hours or until beans are tender. stir occasionally.
makes 12 cups of soup.
beef & barley vegetable soup mix
1/2 c. barley
1/2 c. dried split peas
1/2 tsp. dried basil
1/4 c. dried carrots
3 beef bouillon cubes, crumbled
1/4 tsp. ground black pepper
1/4 tsp dried oregano
1/4 c. dried onions
DIRECTIONS: 7 cups water, 14-oz can of tomatoes, 3 stalks of celery. in a pot add the above ingredients and bring to boil. simmer 1 1/2 - 2 hours or until tender. may add meat.
palouse soup mix
2 1/2 c. green split peas
2 1/2 c. pearl barley
1 c. dried onion flakes
1/2 c. parsley flakes
1 1/2 tsp. white pepper
2 1/2 c. lentils
2 c. brown rice
1/2 c. dried celery flakes
1 1/2 tsp. thyme
sage leaf
makes 10 cups of mix. TO COOK: combine 1 cup of soup mix with 4 cups of water. may add 1 1/2 cups of cooked, chopped meat if desired. bring to boil. reduce heat to low and cover pan. simmer gently for 45-60 minutes or until peas are tender. add 1/2 tsp. salt if desired.
vegetarian black bean soup mix
3 c. black beans
3 tbsp. granulated garlic
2 tsp. salt
3 tbsp. dehydrated onion
1 tsp. crushed oregano
1 1/2 c. white rice
1/4-1/2 tsp. cayeene pepper (do not omit)
**package black beans, seasonings and rice separately.
DIRECTIONS: soak beans overnight. put in pot with contents of seasoning bag. add 1 tbsp. of olive oil and cover beans with 2 intches of water. bring to boil and simmer until very well done (about 2 hours) beans should be very soft. add water as needed to keep beans from sticking. there should be some liquid left on the beans when done. to cook rice, put 3 cups of water and 1 tsp. salt in a pot and when it boils, add rice. lower heat, cover and steam 20 minutes. serve about 1/2 rice in a bowl and ladle beans over top. sprinkle with minced cilantro, chopped green onion and a squeeze of lime juice.
