I can never wait for the fall. It’s my favorite time of year. For me it is the most romantic time of year and the best time for me to start crafting. I draw so much inspiration from many women who blog or post new creations. Many years ago, while traveling, I visited this best country store in South Carolina. Here, I found the best soup mix in a jar. Yes, in a jar! I thought it was the best things since slice bread. So this year like many others, I look forward to the fall weather because it is the best time for soup.
This summer I had a love affair with vegetables. I stopped eating meat ( no I am not a vegetarian). I have stopped eating meat, but I will still eat foods that contain meat. I just picked the meat out and sometimes when I make soup I use chicken parts to get that delicious broth such as my chickenless chicken noodle soup.
This year I want to learn to can. I love the idea of being able to control everything that I eat and canning preserves food for long periods of time without adding harmful preservatives. Admittedly, growing, drying and packaging your own veggie soup mixes is not cost or time-effective. It takes a lot of work but it is fun. The beauty of layering all those colorful herbs and veggies makes it that more appetizing and makes great gifts. And of course, you don’t have to grow or dry your own veggies, you can get all the ingredients you need at your local co-op or buy in bulk online.
You will want to determine how much ingredients to add to each jar. So you have to plan. I’m learning different taste combinations with different beans and even noodles to make the heartiest soups. Here are some soup mixes you may enjoy.
how big your jar should be and what the final instructions should say. Once you have the general ratios, the exact ingredients (eg. pinto bean or black bean, pasta or quinoa, etc.) are easily switched. Here are three soup mixes and cooking directions to get you started that I found on https://www.gettystewart.com/soup-mix-in-a-jar/.
Bean Soup Mix in a Jar
Ingredients
- 1/4 cup each red lentils, white eyed peas, black beans, green lentils, red beans, pinto beans, green split peas
- 1 tsp dried basil
- 1 Tbsp dried parsley
- 1 Tbsp dried onion flakes
- 1/2 tsp garlic powder
- 2 Tbsp beef or vegetable bouillon
- 1 bay leaf
Instructions
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In a pint size (500 ml) jar, layer beans and peas in order listed above.
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In a small bowl mix remainder of ingredients until well combined.
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Place spice mix in a small plastic bag or wrap well in plastic wrap to keep separate from beans and peas.
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Place spice pack on top of beans and peas.
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Seal jar.
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Decorate, label and include Cooking Directions.
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___________
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Cooking Instructions
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Remove spice pack.
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Empty remainder of jar in soup pot.
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Rinse well and drain.
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Add 6 cups water and bring to boil.
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Remove from heat and let stand for 1 hour.
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Drain, rinse, drain.
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Add 7 cups water 1 can (14 oz/398 ml) diced tomatoes and herb mix.
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Bring to boil.
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Reduce heat and simmer for 1 hour.
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Adjust seasoning to taste, remove bay leaf and garnish with fresh parsley.
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Makes 9 cups.
Notes
Garden Vegetable Soup Mix
Ingredients
- 1/4 cup red kidney beans
- 3/4 cup dehydrated vegetable mix
- 1/4 cup pot barley
- 1/4 cup wild rice
- 1/4 cup vegetable orzo
- 1/4 cup black beans
- 1/4 cup vegetable bouillon
- 1 Tbsp onion flakes
- 1/2 Tbsp parsley flakes
- 1 tsp thyme
Instructions
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In a pint size (500 ml) jar, layer first five ingredients as listed above.
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In a small bowl mix remainder of ingredients until well combined.
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Place spice mix in a small plastic bag or wrap well in plastic wrap to keep separate.
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Place spice pack on top of beans.
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Seal jar.
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Decorate, label and include Cooking Instructions.
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___________
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Cooking Instructions
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Remove spice pack. Pour remainder into fine mesh sieve, rinse well. Place in soup pot. Add spices and 7 cups water, boil for 10 minutes. Reduce heat. Add 14 oz (398 ml) canned diced tomatoes. Cover and simmer for 1- 11/2 hours. Adjust seasoning and garnish with parsley.
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Makes 7 ½ cups
Notes
Chicken Noodle Soup
Ingredients
- 1 cup small pasta
- 1 cup dehydrated vegetable mix
- 2 1/2 Tbsp chicken bouillon
- 1/2 tsp ground black pepper
- 1/4 tsp thyme
- 1/8 tsp celery seeds
- 1/8 tsp garlic powder
- 1 Tbsp onion flakes
- 1/2 Tbsp parsley
- 1/2 Tbsp chives
- 1/8 tsp hot pepper flakes, optional
Instructions
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In a pint size (500 ml) jar, layer pasta and dehydrated vegetables.
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Blend remainder of ingredients in small bowl.
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Pour herbs and spices on top of final layer.
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Seal jar.
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Decorate, label and include Cooking Directions.
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___________
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Cooking Directions
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Combine entire contents with 8 cups water in large soup pot.
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Bring to boil.
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Cover, reduce heat and simmer for 20 minutes.
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Stir in 3 cups diced, cooked chicken and simmer an additional 5 minutes.
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Makes 8 cups.