Soups in a Jar

Italian Barley Soup

1 cup pearled barley

1/2 cup sundried tomatoes (dry)

• 1 tablespoon dried chopped onions
• 1 tablespoon dried minced garlic
• 2 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley flakes
• 1 any flavor bouillon cube (or 1 Tbs)

Instructions for cooking the Italian Barley Soup from mix:

to a saucepan: add all ingredients, cover with four cups of water and a 14-ounce can of diced tomatoes.

Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. 

Serve topped with grated Parmesan. 

Or slow cooker 6-8 hrs on low

Split Pea  - slow cooker high 4 hours or low 6-8 hours

• 2 cups split green peas
• 1/2 teaspoon celery seed
• 1 tablespoon dried chopped onions
• 1 tablespoon dried minced garlic
• 1 bay leaf
• 1 chicken bouillon cube

Instructions for cooking the Split Pea Soup from mix: Add ingredients to a saucepan and cover with four cups of water. Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about an hour. Remove and discard the bay leaf. 

Blend until smooth.

Stir in one cup of chopped ham before serving. (or cooked bacon)

coconut curry - slow cooker low 6-8 hours

• 2/3 cup orange lentils
• 2/3 cup green lentils
• 1 tablespoon curry powder
• 1 tablespoon dried chopped onions
• 1 tablespoon dried minced garlic
• 2 any flavor bouillon cubes
• 1 small dried chile pepper
• Instructions for cooking the Coconut Curry Soup from mix: Add all ingredients to a saucepan and cover with four cups of water and one 14-ounce can of full fat coconut milk. 
• Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about an hour.
•  Remove and discard the chile pepper before serving.

  5 bean

• 1/3 cup pinto Beans
• 1/3 cup green peas
• 1/3 cup black beans
• 1/3 cup great northern beans
• 1/3 cup kidney beans
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 tablespoons dried chopped onions
• 1 tablespoon dried garlic powder
• 1 tablespoon oregano
• 1 bay leaf
• 1 small dried chile pepper (optional)
• 1 teaspoon rosemary
• 1 veggie bouillon cubes
• Instructions for cooking the Five Bean Soup from mix: Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus five cups of water and one 14 ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the beans are tender and the soup is thick, about 90 minutes, adding more water as necessary to soften the beans. Remove and discard chile pepper and bay leaf before serving. Season to taste.
• or slow cooker low 8 hours, add water as necessary.

chicken Noodle

• 1 tablespoon dried chopped onions
• 1 tablespoon dried minced garlic
• 1 bay leaf
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon celery seed
• 1 chicken bouillon cube - or one Tbs 
• 
  
• Instructions for cooking the Chicken Noodle Soup from mix: Heat 1 tablespoon oil in a saucepan over medium-high heat. Sauté one diced carrot and one diced stalk of celery until just tender, about 5 minutes. Unwrap the bouillon cube from the soup mix, and then add it, plus all remaining ingredients to the saucepan. Add in 3 cups of water. Bring to a boil, reduce heat, and simmer until the noodles are cooked through, about 10 minutes. Stir in 2 cups chopped cooked chicken before serving. Season to taste.