Bazaar Soup Mix Recipes

BAZAAR SOUP MIX

Bazaar Soup Mix image

Our church women's group assembles this soup mix to give to visitors and to sell at our annual bazaar. Each container is labeled with the directions to make it and additional ingredients needed.-Pearl Brock, Coudersport, PA

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1/4 cup dried lentils, sorted
1/4 cup dried green split peas, sorted
1/4 cup uncooked long grain rice
2 tablespoons medium pearl barley
4 teaspoons beef or chicken bouillon granules
2 tablespoons dried minced onion
1 teaspoon celery salt
1/2 teaspoon Italian seasoning
3 tablespoons dried parsley flakes
1/2 cup uncooked small pasta shells
ADDITIONAL INGREDIENTS:
1/2 pound ground beef
8 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

In a 1-pint jar or container with a tight-fitting lid, layer the first nine ingredients in the order listed. Wrap pasta in a small piece of plastic wrap; add to jar. Seal tightly. Store in a cool, dry place for up to 3 months. Yield: 1 batch (1-1/2 cups)., To prepare soup: Remove pasta from top of jar and set aside. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in reserved pasta; cover and simmer 15-20 minutes longer or until pasta, lentils, peas and barley are tender.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 705mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 10g protein.

LOVE SOUP MIX IN A JAR

Love Soup Mix in a Jar image

Makes a wonderful gift for a new bride-to-be, a friend under the weather, or just to say thanks! And it tastes great, too! Decorate the jar with a fabric lid and/or a bow tied around the neck. Be sure to attach the cooking instructions to the jar.

Provided by Star Pooley

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 10m

Yield 12

Number Of Ingredients 8

Ingredients

⅓ cup beef bouillon granules
¼ cup dried minced onion
½ cup dried split peas
½ cup uncooked twist macaroni
¼ cup barley
½ cup dry lentils
⅓ cup long-grain white rice
1 cup uncooked tri-color spiral pasta

Steps:

Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

Nutrition Facts : Calories 126 calories, Carbohydrate 23.6 g, Cholesterol 0.3 mg, Fat 0.8 g, Fiber 5.6 g, Protein 6.5 g, SaturatedFat 0.2 g, Sodium 591.7 mg, Sugar 2.1 g

CONFETTI BEAN SOUP MIX

Confetti Bean Soup Mix image

With its colorful variety of beans and delicious flavor, this soup is tempting. I like to give it to friends each Christmas. -Rebecca Lambert, Staunton, Virginia

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 9 servings (2-1/4 quarts) per batch.

Number Of Ingredients 13

Ingredients

1 pound each dried navy beans, great northern beans, red kidney beans, pinto beans and green split peas
SEASONING MIX:
12 beef bouillon cubes
3/4 cup dried minced chives
4 teaspoons dried savory
2 teaspoons ground cumin
2 teaspoons coarsely ground pepper
4 bay leaves
ADDITIONAL INGREDIENTS FOR SOUP:
12 cups water, divided
1 can (14-1/2 ounces) stewed tomatoes, undrained
1-1/2 teaspoons salt
1/4 teaspoon hot pepper sauce, optional

Steps:

Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside. , In each of four snack-size resealable plastic bags, place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches., To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. , Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour., Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.

Nutrition Facts : Calories 230 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 477mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 14g fiber), Protein 15g protein.

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