| The LDSCN Weekly Recipe Archive Five Soup Mixes |  |
* Recipes Exported from MasterCook * World's Best Bean Soup MixAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Navy beans 1 lb Great northern beans 1 lb Pinto beans 1 lb Red beans 1 lb Dried soybeans 1 lb Yellow split peas 1 lb Green split peas 1 lb Black eyed peas 1 lb Dried lentils 1 lb Dried limas -- Large 1 lb Dried baby limas 1 lb Barley, pearledCombine all the ingredients in a large pan or bowl. Measure out 2-cup gift packages and store in airtight containers.
Hearty Soup Mix And Stock
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Hearty soup mix 1 (14 oz) pkg dry green split Peas 1 (12-oz) pkg pearl barley 1 (14-oz) alphabet macaroni 1 (12-oz) pkg lentils 1 1/2 c Brown rice 4 c Dry minced onion Hearty soup stock 1 1/3 c Hearty soup mix (above) 2 Sl Carrots 2 Stalks celery, chopped 1 1/2 c Cabbage, shredded 2 (15-oz) cans tomato sauce 1 24-oz can vegetable juice 1 lb Ground beef, cooked (opt)Combine ingredients in a large airtight container. Stir to evenly distribute ingredients. Label container. Store in a cool, dry place. Use within 6 months. Shake before using. Makes about 12 each 1/2 cups of Hearty Soup Mix.Hearty Soup Stock:
Put 6 cups water in a large kettle or Dutch oven. Add 1-1/3 cups Hearty Soup Mix and salt. Bring to a boil. Cover and simmer 1 to 1/2 hours. Add carrots, celery, cabbage, tomato sauce, and vegetable juice cocktail. Add cooked ground beef or other leftover meat, if desired. Simmer 20 more minutes, until vegetables are cooked. YIELD: 6 to 8 Servings.
Condensed Soup Mix
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Nonfat dry milk 3/4 c Cornstarch 2 tb Dried minced onion flakes 1/2 ts Pepper 1/4 c Instant chicken bouillon Or other flavor 1 t Crushed basil -- optional 1 t Crushed thyme -- optionalCombine all ingredients, mixing well. Store in airtight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup. To use: combine 1/3 cup of mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened or add mix and water to browned and drained casserole meat and cook in skillet or saucepan with other casserole ingredients or use instead of canned soup in any casserole. This mix has about 1/3 the calories and sodium as purchased condensed soup. From Learning and Creating with Heartland Cooking
CREAMED SOUP MIX
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Instant nonfat dry milk pwdr 3/4 c Cornstarch 1/2 c Inst.low-sod.chicken bouill. 2 tb Dried onion flakes 1 t Dried, crushed basil 1 t Dried, crushed thyme 1/2 ts Pepper3 cups mix equivalent to nine 10 oz cans of soup.Combine all ingredients. Mix and store in airtight container. To use, combine 1/3 cup mix with 1 1/4 cup water in a saucepan. Cook and stir until thickened. Add 1/4 cup chopped celery OR 1/4 cup chopped fresh mushrooms if desired.
Adapted from Exchanges For All Occasions by Marion Franz, 3rd ed. 1993 Shared but not tested by Elizabeth Rodier Jan 94.
DRIED ONION SOUP MIX
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ts Onion powder 1/2 ts Salt 1/4 ts Sugar 1/4 ts Kitchen Bouquet 1/2 c Dried onions, chopped/mincedIn small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator.
Home Page: http://waltonfeed.com/
All recipes compiled by Desi Ellis.
Revised: 21 Nov 00