The LDSCN Weekly Recipe Archive Dry Soup Mixes

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Cup of Vegetable Soup

	1/3 cup veg flakes (tomatoes, celery, onion, zucchini, onion, peas, broccoli and carrots, made by putting dried veg. in a blender until pea-sized)
	1 tablespoon cracked wheat (bulger)
	1 tablespoon pasta, broken up
	1/4 teaspoon dried parsley
	1/4 teaspoon dried sweet basil
	pinch garlic powder
	pinch onion powder
	salt and pepper to taste
	2 cups stock

Place dried ingredients in a thermos. Pour boiling stock over dry ingredients.

Homemade Cream Soup Mix
Makes equivalent of 9 cans soup

	2 cups powdered nonfat milk
	3/4 cup cornstarch
	1/4 c instant powdered bouillon ( beef/ chicken/ or vegtable)
	2 tbs dried onion flakes
	1 ts basil leaves
	1 ts thyme leaves
	1/2 ts pepper

Combine all ingrediants, mixing well. Store in an airtight container until ready to use.

To use in place of canned cream soups in casseroles or as a base for your own soups.

To substitute for one can of condensed soup: Combine 1/3 cup dry mix with 1 1/4 cup cold water ina sauce pan. Cook and stir until thickened. Add to casseroles as you would canned product.

Friendship Soup

 

	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 minced onion
	2 teaspoons italian seasoning
	1/2 cup uncooked long grain rice
	1/2 cup alphabet macaroni or other small macaraoni
	1 pound ground beef
	3 quarts water
	28 ounces can diced tomatoes, undrained

In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly. Yeild: 1 batch.

To prepare soup: Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. You may add any other vegetable you like celery, carrots, onions, etc. Add the water, tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender. Yeild: 16 servings ( 4 quarts)

PASTA SOUP MIX

	1/2 cup small shell macaroni or other small pasta
	1/4 cup dry lentils
	1/4 cup dried chopped mushrooms (optional)
	2 Tablespoons grated Parmesan cheese
	1 Tablespoon minced dried onion
	1 Tablespoon instant chicken bouillon granules
	1 tsp. dried parsley flakes
	1/2 tsp. dried oregano, crushed
	Dash garlic powder

Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.

Pasta Soup

Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally. Makes 3 side dish servings.

Pea Soup

Combine pasta soup mix with 3-1/2 cups water. Bring to boiling; reduce heat. cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsps. soy sauce. Cover and cook 2-3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3-4 appetizer servings.

Calico Bean Soup Mix

Bean Package:

	4 tablespoons lima beans, large
	3 tablespoons lima beans, small
	3 tablespoons red kidney beans
	3 tablespoons great northern beans
	2 tablespoons split peas, yellow
	2 tablespoons split peas, green
	2 tablespoons white beans, small
	2 tablespoons lentils
	2 tablespoons black-eyed peas
	2 tablespoons pinto beans
	2 tablespoons garbanzo beans
	2 tablespoons navy beans
	2 tablespoons black turtle beans
	2 tablespoons cranberry beans
	2 tablespoons barley

Spice Package:

	1 teaspoon chili powder
	1/4 teaspoon garlic powder
	1 tablespoon chopped dried onions
	1 teaspoon dried bell pepper
	1/2 teaspoon oregano
	1/4 teaspoon cracked black pepper

To make the soup mix, combine the beans and place in plastic bag. Place the spices in a small plastic bag. Include the following recipe:

Calico Bean Soup

	Package of beans
	Packet of spices
	Hambone, hamhock or 1/2 pound of ham
	2 quarts water
	1/2 teaspoon ginger
	1 large onion, chopped
	28 ounce can tomatoes or 2 14-1/2 ounce cans
	Juice of 1 lemon
	Salt to taste

If desired, omit ham and substitute beef, chicken, or vegetable stock for the cooking water.

Wash beans thoroughly. Place in a large kettle, cover with water and soak overnight. Next day, drain beans and cover with new water. Bring to a boil and once a hard boil starts, boil for 10 mins. Drain. Add 2 quarts of new water and ham or ham hock (or use broth if omitting ham) and ginger. Simmer slowly for 2-1/2 to 3 hours. Then add spice packet, onion, tomatoes (undrained), lemon juice and salt to taste (spice packet contains no salt). Simmer another 30 minutes or until beans are tender.

Take ham from soup. Remove any bits of ham from bone and return to soup. If using boneless ham, cut into bite-size pieces and return to soup.

Serve.

NOTES : Substitute beans freely; use Anasazi beans, pink beans, red beans, etc. There should be approximately 1 pound of beans in all.

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Lee Erickson
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