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Print this Recipe    BEAN SOUP MIX

1/4 cup dried garbanzo beans
1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 Tablespoons minced dried onion
2 Tablespoons whole wheat berries
2 Tablespoons pearl barley
2 Tablespoons dried celery flakes
2 tsps. instant beef bouillon granules
1/2 tsp. dried basil, crushed
1 bay leaf
Salt

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


Bean Soup

Combine contents of package with 7 cups water in a 3-quart saucepan.
Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from
heat, cover, and let stand 1 hour. (Or soak bean mixture in the water
overnight in a covered pan.) Do not drain. Bring beans and liquid to
boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans
are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish
servings.


Bean Soup with Meat

Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked
pork hock or beef shank crosscuts. Bring to boiling; reduce heat. Cover
and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks. Remove
meat, chop coarsely and return to soup. Remove bay leaf. Add 1 16-oz.
can tomatoes, cut up and undrained. Add one medium carrot, chopped.
Cover and simmer for 30 more minutes. Season to taste. Makes 4-6
servings.


Chili Bean Soup

Follow basic recipe but reduce water to 5-1/2 cups. Remove bay
leaf. Brown 1/2 pound ground beef and drain off fat. Add 1 tsp.
chili powder and cook 1 minute. Add to bean soup along with 1
10-oz. can Rotel. Heat through, stirring occasionally. Season to
taste. Serve in tortilla bowls or with corn chips. Garnish with
jalapen s, if desired. Makes 6-8
main-dish servings.

Bean Cheese SOUP

Follow basic recipe through the soaking step, except reduce water to 4
cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1 6-oz.
link cheese food or smoked cheese food. Cook and stir until beans are
soft.

Makes 4-6 main dish servings.


***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.


Curry Chicken Soup

Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce
heat, cover and simmer 35 minutes or until lentils are tender,
stirring occasionally. Add 13-oz. can evaporated milk (1-2/3 cups),
3/4 cup diced cooked chicken, and 1-1/2 to 2 tsps. curry powder.
Garnish with apple slices and fresh mint leaves. Makes 3-4 main-dish
servings.


Pepperoni-Veg Soup

Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and
1 cup frozen mixed vegetables. Bring to boiling; reduce heat.
Cover and simmer 35 minutes or until lentils are tender, stirring
occasionally. Stir in 4-6 oz. sliced pepperoni. Cover and simmer
5 minutes more. Garnish with Parmesan cheese.

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