Here are some recipes for soup mixes. These are great to make up and keep in your pantry. I use the chicken and beef soup mixes a lot in the winter. I make them up to send in a thermos for lunch or just as a base for leftovers I have in the fridge and need to use up. You can add anything to them for a very quick meal.
Most soup bases are made from either chicken, beef or tomato. So if you have tomato powder, chicken or beef soup base or maybe some cheese sauce powder, you can have quite a variety of soups ready to go.
The Healthy Tomato Soup is not a mix but the ingredients are very food storage friendly and the soup is so good! If you like cream of tomato soup, just add some cream to your bowls when serving.
The cream soups are great to serve in bread bowls. Cornbread, breadsticks, scone or croutons perk up any soup meal. Try some of these mixes and see what you can come up with.
Cream Soup Mix
1 ½ c. nonfat dry milk (2 c. instant dry milk)
¾ c. cornstarch
¼ c. chicken bouillon granules
1 t. onion powder
½ t. dried thyme
½ t. dried basil
¼ t. pepper
Combine all ingredients and whisk together to blend; store in airtight container.
For Condensed cream soup substitute:
Blend 1/3 c. mix and 1 ¼ c. water. Bring to a boil stirring occasionally. Use as a substitute for 1 can cream of chicken, celery or mushroom soup adding ingredients of your choice.
Chicken Soup Mix
4 t. or 4 cubes chicken bouillon
2 t. cornstarch
1 t. parsley flakes
2/3 c. small egg noodles
Mix ingredients and put in recloseable sandwich bag or other container with lid. To make soup:
Empty mix into a pan. Add 4 c. cold water and 1 T. butter. Bring to a boil, reduce heat and simmer about 8 minutes or until noodles are tender. Stir occasionally. You can substitute 1/3 to ½ c. minute rice for noodles. Optional: add frozen peas or corn for variety. Y: 4 servings.
Beef Soup Mix
4 t. or 4 cubes beef bouillon
2 t. cornstarch
1 t. parsley flakes
2/3 c. minute rice
Mix ingredients and put in recloseable sandwich bag or other container with lid. To make soup:
Empty mix into a pan. Add 4 c. cold water and 1 T. butter. Bring to a boil, reduce heat and simmer about 8 minutes. Stir occasionally. You can substitute 1/3 to ½ c. minute tiny egg noodles for rice. Optional: add frozen peas or corn or diced celery for variety. Leftover meat may also be added to this soup. Y: 4 servings.
Healthy Tomato Soup
1 can (46 oz.) Tomato Juice
1 can (8 oz.) Tomato sauce
½ c. water
½ c. finely chopped onion (or 2 T. dried onion)
1 celery rib, finely diced (or 2 t. dried celery)
2 T. sugar
½ t. basil
3-5 whole cloves
1 bay leaf
Combine all ingredients. Cover and cook on low until heated through, stirring occasionally. Discard cloves and bay leaf. Y: 6 servings. For a creamy tomato soup, stir in warm milk or cream into individual bowls just before serving. Can be prepared in the crock-pot.
Palestine Stew (Using food storage)
1 c. lentils
1 c. whole wheat berries (to make wheat berries cook wheat in thermos or on low in crock pot overnight. 2 c. water to 1 c. wheat
1 large can tomatoes, chopped or 1 ¾ c. tomato powder plus 3 ½ c. water
1 lb. hamburger cooked and drained or canned beef or TVP
¼ c. dried onions
1 carrot, diced ( or dried carrots, reconstituted)
2 T. brown sugar
2 T. chili powder (or to taste)
Cook lentils and wheat till tender in 3-4 c. water for about 1 hour. In separate pan, brown hamburger and onion if using fresh meat. Mix remaining ingredients and season to taste. Let simmer ½ hour.
Alphabet Soup Mix
½ c. pearl barley
½ c. split peas
½ c. instant rice, uncooked
½ c. lentils
2 T. dried minced onion
2 T. dried parsley
2 ½ t. salt
½ t. lemon pepper
2 T. beef bouillon granules
½ c. alphabet pasta, uncooked
1 c. rotini or any pasta (Optional: Pasta can be added to soup rather than the mix)
Layer ingredients in a 1 quart wide-mouth jar in order listed. Seal the lid. To serve: Add ingredients to 3 quarts boiling water in large pot. Add 2 stalks celery, chopped, 2 carrots, sliced
1 c. shredded cabbage and 2 c. diced tomatoes or 1 can diced tomatoes. Reduce heat, cover and cook over medium low heat for 1 hour or till vegetables are tender. For variety add canned or fresh cooked ground beef. (I like to add the pasta during the last 15 minutes of cooking time)
Y: 10-12 servings.
Chicken Noodle Soup in a Jar
¼ cup of red lentils
2 tbsp. dried onion flakes
1 ½ tablespoons chicken bouillon granules
½ tsp. dried dill weed or dill seed
1/8 tsp each celery seed and garlic powder
1 cup medium egg noodles
1 bay leaf.
In a two-cup jar, layer from bottom in the order listed above, then seal the jar.
Instructions for making soup:
Bring 8 cups of water to boil in large saucepan. Stir in jar of soup mix. Cover, reduce heat and simmer for 25 minutes. Discard bay leaf and stir in 1½ cups of frozen corn or mixed vegetables and 2 cups of cooked, diced chicken or turkey. Simmer for five minutes until vegetables are tender and chicken is heated through.
Minestrone Soup in a Jar
¼ c. red lentils
¼ c. green split peas
¼ c. barley
1/3 c. beef bouillon powder
2 T. parsley flakes
3 T. onion flakes
1/3 t. thyme
1/3 t. pepper
1 t. basil
About ¼ c alphabet macaroni
In a pint jar, layer from bottom in the order given, then seal the jar.
Instructions for making soup:
In a very large saucepan combine:
8 to 10 cups of water
1 - 28 oz. can crushed tomatoes
Soup mix
2 chopped carrots
2 stalks diced celery
2-4 potatoes, diced
2 cups shredded cabbage(optional)
Bring to a boil, reduce heat, cover and simmer for one hour or until peas are tender. Enjoy!
Instant Noodle Soup Mix
2 T. chicken-flavored instant bouillon
1 T. dried mixed vegetable flakes (try salad sprinkle in this)
1/2 t. garlic powder
1 T. dried parsley flakes
1 T. dried onion flakes
1/2 t. poultry seasoning
1/8 to 1/4 t. pepper
1 c. broken vermicelli or tiny soup noodles
In small bowl, combine all seasoning ingredients; mix well. Spoon into small plastic bag or container; add pasta. Shake and seal. Make it in a four-quart saucepan combine seasoning, pasta, and 6 cups water. Bring to a boil over medium heat, stirring occasionally. Cook over medium heat 5-7 minutes, or until pasta is of desired doneness, stirring frequently. Yield: 5, one-cup servings. May add one cup cooked cubed chicken, turkey or vegetables to the soup.
Tomato Soup Mix
4 T. Non-fat dry milk
2 T. tomato powder
1/8 t. Basil
Dash of salt
Dash of Pepper
Measure all into jar to store. Shake to combine.
Directions: Add mix to 1 Mug of Hot water, stir, let sit 2 minutes, enjoy.
Potato Soup Mix
1-3/4 c. instant mashed potatoes
1-1/2 c. dry milk
2 T. instant chicken bullion
2 t. dried minced onion
1 t. dried parsley
1/4 t. ground white pepper
1/4 t. dried thyme
1/8 t. turmeric
1-1/2 t. seasoning salt
Measure all ingredients in a canning jar or vacuum seal bag.
To Use: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
Variations: Add 1/4 c. chopped ham & Cheese pieces Or 1/4 c. chopped broccoli Or 2 T. Minced Clams for clam chowder Or 1/4 c corn for corn chowder
Breadsticks
1½ c. warm water
1 T. yeast
2 T. sugar
3 c. flour
½ t. salt
1 cube butter
Put water in mixing bowl. Sprinkle yeast and sugar over water and whisk to combine. Let stand 5 minutes. Add salt to flour and mix into water with spoon and using hands to form a ball. Put in greased bowl, turning to coat dough. Cover with towel and let rise till double in size about 20 – 30 minutes. Knead a few times and roll out. Cut into bread sticks; let rise again for 10 minutes. Melt butter on large baking sheet. Dip both sides of breadsticks in butter and put on pan, with sides touching. Sprinkle all with your choice of seasonings such as garlic bread sprinkle, garlic salt, parmesan cheese or any combination of your choice. Bake at 350º for 20 minutes till golden.
Scones
½ c. mashed potatoes
1/3 c. sugar
1 pkg. yeast
1 t. baking powder
½ c. shortening
2 c. scalded milk
½ c. warm water
½ t. soda
Mix potatoes, shortening, sugar; add milk cooled to lukewarm. Add yeast dissolved in warm water. Add dry ingredients. Knead thoroughly. Dough should be sticky. Grease top of dough and refrigerate. When ready to make scones, remove from fridge and roll to 1/8” thick. Cut into strips and fry in hot oil. This dough can be frozen.
Cornbread Mix
4 c. flour
1 T. salt
¾ c. sugar
¼ c. baking powder
1 c. shortening
4 ½ c. cornmeal
Combine flour, salt, sugar and baking powder. Stir to blend well. With pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in airtight container. Store in cool dry place. For 12 muffins or a square pan of cornbread use 2 ½ c. mix, 1 ¼ c. milk and 1 egg.
Delicious Buttermilk Cornbread
1/2 c. butter
2/3 c. white sugar
2 eggs
1 c. buttermilk
1/2 t. baking soda
1 c. cornmeal
1 c. all-purpose flour
1/2 t. salt
Preheat oven to 375º. Grease an 8” square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Never Fail Bread Bowls
2 T. yeast
¾ c. warm water
2 2/3 c. warm water
1 T. salt
½ c. sugar
3 T. oil
1 egg
9-10 c. flour
Dissolve yeast in ¾ c. water, and then add 2 2/3 c. warm water, sugar, salt oil and egg. Beat until smooth. Add flour. Knead for 10 minutes until elastic. Put in greased bowl, turn over. Cover with a towel and let rise until double. Punch down dough, cover, let rise again until doubled. Put in greased loaf pans and let rise until doubled. Bake at 375º for 30-35 minutes. Y: 4 loaves of bread. To make bread bowls, after the second doubling, divide dough into 8 balls, and place on cookie sheet. Cover and let double then follow the directions for baking. Y: 8 bread bowls.
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