Soup-in-a-Jar

I have always loved this concept of anything-in-a-jar, and relished when at Christmas time, I have been given brownies in a jar or sand art cookies in a jar. (Actually, I have been just as excited about the canning jar that the gift came in.) I know of a girl who did all of her one -year supply in jars and filled her pantry with it! (What a woman!) I have tried many of these recipes below for my family, and for my size of family (8), it was not enough for us. We would need two-quart jars for each meal. Now that we have been living solely off of our food storage, I have learned to really make some good tasting food. Although I admire the sister who filled her pantry with quart jars, I know that I can make better tasting food, and have a lot more variety by cooking from scratch every time. I would however; use these soups-in-a-jar for “Fast food” times when I only had time to dump it into a crock-pot in the morning, and return to it later that day. I must admit though, those jars all full, layered to the top are a beautiful sight to behold!

Potato Soup Mix   

1-3/4 cups instant mashed potatoes  

1-1/2 cups dry milk  

2 Tb. instant chicken bullion  

2 tsp. dried minced onion   

1 tsp. dried parsley  

1/4 tsp. ground white pepper  

1/4 tsp. dried thyme  

1/8 tsp. turmeric or curry  

1-1/2 tsp. favorite 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.

Possible Variations:

Add small dehydrated potatoes or bacon bits, or small amount dehydrated broccoli or dehydrated corn or celery

Split Pea Tortellini Soup

Mix 3 ounces dried cheese-filled tortellini (2/3 cup)

1/4 cup dried tomatoes

1/3 cup dried split green peas  

1/2 cup dried chopped carrots   

1 tablespoon instant chicken bouillon granules. 

1 tablespoon dried minced onion 

1 1/2 teaspoons dried basil –

Crushed 1 1/2 teaspoons dried thyme — crushed    1/2 teaspoon garlic powder   

1/4 teaspoon ground pepper  

Add a couple Table spoons Tomato Powder

Layer all ingredients in a Jar, or Vacuum Seal bag; seal & attach a tag with directions. 
Attach Tag:
1 pkg mix.
Add 5 cups water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender.

(Option: Add 1 cup chopped cooked ham or sausage or add imitation bacon bits to the mix above ahead of time for bacon flavor)


Serves 4.

Texas Two-Step Soup Mix

1 (1.61-ounce) package brown gravy mix 

2 tablespoons mild red chili powder  

2 teaspoons dried oregano leaves 

1 teaspoon ground cumin  

1 teaspoon dried minced onion

1/2 teaspoon garlic salt


10 to 12 regular-size tortilla chips, coarsely crushed  

1 to 1 1/4 cups uncooked small to medium-size pasta 

Dehydrated corn, Dehydrated red and green bell pepper.

Layer ingredients in a jar. 
Instruction Tag:
Brown 1/2 pound ground beef.
 In a crock-pot combine the following: Browned ground beef,
Contents of jar 
8 c. water
Simmer a couple hours or until macaroni is fully cooked.

Sun Dried Tomato & Penne Soup

2 c. penne pasta   

dried tomatoes  dried mushrooms 

1/4 c. onion flakes  

1/4 c. parsley flakes 

1 T dried minced garlic  

1 1/2 tsp dried crushed thyme  

1 1/2 tsp dried minced basil  

1/2 tsp dried crushed red pepper 

Vegetable Broth powder  

Salt  Pepper 

Dried Green Beans.

Combine all ingredients in lg Jar or vacuum seal Bag. 
Attach Tag:
1 Jar Mix
8 cups water  Good with a little sausage.
 Combine all except beans in large saucepot. Soak for an hour. Bring to a boil, reduce heat, cover & simmer in Thermo cooker.

Cream of “Anything” Soup Mix

4 c. powdered milk  

1 1/2 c. cornstarch 

1/2 c. instant chicken bouillon granules 

4 tsp. dried onion flakes

2 tsp. dried thyme 

2 tsp basil – crushed

dried  1 tsp. pepper

Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.

To Use:

1/3 C mix

1 C water

Cook over low/med heat until thickened.

Variations: add 1/2 c. minced or chopped

*Choose One*: Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.

Creamy Wild Rice and Mushroom Soup

2.75-ounce pkg. Country Gravy Mix (regular or no-fat)  

1 tablespoon chicken bouillon granules

2 teaspoons dried minced onion

2 teaspoons dried celery flakes

1 teaspoon dried parsley flakes

1/4 cup uncooked wild rice  

1 cup uncooked white rice 


2 tablespoons coarsely chopped dried mushrooms from the produce section (shiitake, chanterelle or oyster)

Attach gift tag with following directions: 
Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Or, place in crockpot in the morning with 7 cups of water and let it simmer all day until you get home.

Dreaming of a White Christmas Soup Mix

1 package (2.75 ounces) regular or no-fat country gravy mix   

2 tablespoons chicken bouillon granules  

2 tablespoons dried minced onion  

2 tablespoons dried celery flakes

2 teaspoons dried parsley flakes

2 1/2 to 3 cups uncooked wide egg noodles or other pasta

Gift tag directions: 
Empty contents of jar into a 4-quart saucepan or Dutch oven. Add 8 cups water; heat to boiling on high. Reduce heat to medium; add one 10-ounce or two 6-ounce cans cooked and chopped chicken. Cover and simmer for 5 to 6 minutes or until noodles are tender, stirring occasionally.

Farmhouse Soup

2 tablespoons dried minced onion  

2 tablespoons dried parsley flakes

2 teaspoons salt

1/2 teaspoon lemon pepper

2 tablespoons beef bouillon flakes  

1/2 cup quick cook barley  

1/2 cup dried split peas 


1/2 cup rice, uncooked, do not use instant  

1/2 cup dry lentils

1/2 cup alphabet pasta, uncooked 


1 cup flavored spiral, macaroni, uncooked 

½ cup dehydrated carrots

½ cup dehydrated celery

1 cup dehydrated tomatoes

¼ cup dehydrated cabbage,

3 table spoons tomato powder.


Attach Tag:
Farmhouse Soup
1 pkg Mix
3 quarts water Boil then simmer. Add Beef ground or stewing if available.

 Winter Bean Soup Mix

1/3 cup dried yellow split peas  

1/3 cup dried green split peas

1/3 cup dried lima beans

1/3 cup dried pinto beans

1/3 cup dried kidney beans

1/3 cup dried great northern beans

1/4 cup instant minced onion

2 teaspoons chicken bouillon granules

1/4 teaspoon ground cumin  

1/4 teaspoon garlic powder

Layer all ingredients in a 1-pint glass jar.  On gift tag put recipe for Winter Bean Soup Mix as follows:
8 cups water 
Winter Bean Soup

Mix and the following fresh or already have dehydarated and include in jar:
2 medium carrots, chopped (1 cup) or 2 medium stalks celery, chopped (1 cup)
2 pounds smoked ham shanks or meaty ham bone
. 
Heat water and Winter Bean Soup Mix to boiling in 4-quart Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.  Stir carrots and celery into bean mixture. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender. Skim fat if necessary. Remove ham shanks; remove ham from bone. Trim excess fat from ham. Cut ham into 1/2-inch pieces. Stir ham into soup. Heat until hot.

Vegetarian Black Bean Soup Mix

3 cups black beans, sorted 

3 tablespoons dehydrated onion

3 tablespoons granulated garlic

1 teaspoon crushed oregano

2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper (do not omit)

Dried Cilantro  Dried chopped

Onion  dried limeslice


Attached the following instructions on a gift tag: 
Put in pot. Add 1 tablespoon olive oil and cover beans with 2 inches of water. Bring to a boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done.
Serve over Rice.

Turkey Noodle Soup Mix

1 cup Uncooked fine egg noodles

1 tablespoon instant minced onion

2 and 1/2 tablespoons chicken-flavored bouillon granules 

1 and 1/2 teaspoons pepper 

1/4 teaspoon dried whole thyme

1/8 teaspoon celery seeds  

1/8 teaspoon garlic powder  

1 bay leaf   

Add: Dried Turkey or chicken ,Dried Carrot Dried Celery Dried Corn

To make the soup:

Combine soup mix, 8 cups water, in a large pot. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Discard bay leaf

Minestrone Soup Mix

1/4 cup dried split peas

1/2 cup dried kidney beans

4 crumbled beef bouillon cubes


1 teaspoon dried basil 

1 teaspoon dried oregano 

1 teaspoon dried parsley 

1 1/2 teaspoons salt 

1/2 teaspoon ground pepper

1 cup elbow macaroni

Add dried carrots, dried celery, dried onion, dried corn, dried tomatoes,  3 Tbls. dried tomato powder.
Attach Tag:
8 cups water
1 jar minestrone soup mix
1 pound sweet Italian sausage
Place water into a large stockpot. Add the minestrone soup mix and simmer for 1 1/2 hours. Remove the skin from the sausage. 
In a medium skillet, brown the sausage, breaking it into small pieces. Add to soup.

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,

1 bay leaf,Salt, dehydrated onion, tomato powder
Layer all ingredients.

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. 

To make chili add chili powder and tomatoes, and beef if available. To make cheesy bean soup remove bay leaf, and use 4 cups water…mash a little add mild and cheese. 

Chicken Rice Bake Mix in a Jar

Sauce Base: Cream Soup Base Mix, Dehydrated Chicken pieces,

1 pkg Chicken Flavor Ramen noodles, broken up

1/2 cup Long-Grain Rice

1/8 cup Dried Minced Minced Onion

Dried mushrooms

Freeze dried or Fresh Chicken Breasts…and Raman seasoning packet.

Pour contents of jar into 9 x 13 greased pan. Combine 3 cups water, seasoning packet. Lay 3-4 skinless, boneless chicken pieces on top of rice/noodle blend. Pour water/seasoning mixture over all, cover and bake at 350 degrees F for 1 hour, 15
minutes.

Beef Noodle Dinner seasoning mix

1 cup dry non-fat milk 

1 TBS onion powder

1 TBS garlic powder

1 tsp Black pepper

1 tsp salt   

1/4 tsp basil   

1/4 tsp oregano 

1 tsp Paprika   

1/8 tsp Cayenne 

4 Tablespoons Brown Gravy Mix

1/4 tsp ground celery seed  

2 TBS Cornstarch  

½ cup dehydrated mushrooms 

Measure all ingredients into a large ziploc bag, seal and shake until well combined.

Makes approx 26 Tbs.

 Beef Noodle Dinner

1- 12 oz pkg of egg noodles

1- 1/2 lb of lean ground beef

7-1/2 TBS of Beef Noodle Seasoning Mix (above) 

8 cups water

Brown hamburger & Drain. Add Jar ingredients and Hot Water. Add the noodles and bring to a boil. Reduce heat to simmer, cover, cook 15-17 minutes.

Remove lid and let gently simmer until sauce has thickened, stirring occasionally.

Dill-Lemon Rice Mix

4 c Long Grain Rice,

Uncooked 5 t Dried Grated Lemon Peel

4 t Dill Or Dill Seed   

2 t Salt  

8 t Instant Chicken Bouillon

To Use:

Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Great with Fish or chicken.

MYO: Veggie Burgers (mix)

½ c Dry garbanzo beans 

½ c Dry soybeans 

½ c Dry lentils

½ c Yellow split peas 

½ c Instant brown rice 

½ c Rolled oats 

1. pkg Dry soup mix or Salad dressing mix (from your mixes)

¼ c Bread crumbs

¼ c Cornmeal

1 ½ ts Baking soda

Grind all ingredients together in blender or food processor.

To Use: Mix 1 c. Veggie Burger Mix, 2/3 c. Liquid (Broth/ BBQ Sauce/ Seasoned Blend/ water/ Wine etc.)

Mix well, set aside for 12-15 minutes. Shape into burgers and cook on stove or grill.

Apple Almond Rice

Mix 4 cups uncooked rice 

1-1/3 cups slivered almonds,

toasted
1-1/3 cups chopped dried apples 

1/4 cup parsley flakes 

1/4 cup chicken bouillon granules

Directions 
Combine all ingredients in large bowl; mix well. Place 1-3/4 cups rice mix in each of 4 air-tight containers or zip-top plastic bags. Makes 4 rice mixes.


Preparation instructions: Combine 1 rice mix,

1 cup water,

1 cup apple juice (use 1-3/4 cups total liquid for medium or short grain rice, 2-1/2 cups total liquid for brown rice) and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Reduce heat; cover and simmer 15 minutes (45 minutes for brown rice), or until rice is tender and liquid is absorbed. Fluff with fork. Makes 6 servings. 

Alfredo Noodles Mix

1 c. instant nonfat dry milk 

2 t. grated romano or parmesan cheese


1/3 c. dried minced onion 

1 t. garlic powder 

1/2 tsp. salt  

1/2 tsp. white pepper 


Measure all ingredients into a large ziploc bag, seal and shake to combine.

To use, combine 1/4 cup Noodles.  Mix with 2 tablespoons melted 
butter and 1/4 cup milk. Toss with pasta. For variety, add 1/4 cup grated Cheddar cheese in place of the 
Parmesan cheese for a different taste.

Friendship Scone Mix in a Jar 

1 3/4 c. all-purpose flour 

1 Tb. baking powder

1/2 ts. Salt 

1 c. quick-cooking oats – uncooked 

1/2 c. chopped walnuts

1/3 c. mini semi-sweet chocolate chips  

dehydrated butter equal to ½ cup reconstituted 1 Tbs powder milk   dehydrated egg equal to one



Attach Tag:
1 Jar Scone Mix,
cold Water to soft dough texture.
 SCONES:  
Preheat oven to 375°. 
Dump scone mix and margarine into a bowl, mixing well. In a separate bowl beat the remaining ingredients until well combined and then pour into the scone/butter mixture. Stir with a fork until mix forms a ball then knead the dough. On a floured surface roll the dough into an 8″ circle. Cut dough into wedges (8) & place on grease cookie sheet 1 1/2″ apart. Bake 9-11 minutes, (should be light golden brown).

 Friendship Soup Mix- Penny Dewey

1/2 cup of dry split peas

1/3 cup beef bouillon granules

1/4 cup pearl barley

1/2 cup of dried minced onion

2 teaspoons Italian dressing

1/2 cup uncooked long grain rice

1/2 cup alphabet macaroni or other small macaroni

ADDITIONAL INGREDIENTS:

1 pound ground beef

3 quarts of water

1 can (28) ounces diced tomatoes, undrained.

In a 1-1/2 pint jar, layer the first eight ingredients in the order listed above. Seal tightly YIELD: 1 batch.

To prepare soup:

Carefully remove macaroni from top of jar and set aside. Brown beef; drain. Add the water, tomatoes, and soup mix; bring to boil. Reduce heat; cover and simmer for 45 minutes. Add the reserved macaroni; cover and simmer for 15-20 minutes or until macaroni, peas, lentils and barley are tender. YIELD: 16 servings (4 quarts) per batch.

 

 

 

 

Whole Wheat Flour Tortillas

  • 2 c. wheat Flour         
  • 1 1/2 tsp. salt
  • 2 tsp. Baking powder   
  • 1 TBLS. Shortening

Mix well with fork, breaking up shortening. Add approx. 3/4 c. very hot water a little at a time, until mixture looks like a dough.  On floured surface roll out thin tortillas. Cook on hot griddle about a 1min. each side.

Place spoonful of bean mixture on center of each tortilla. Optional-sprinkle with onion and cheese. Fold opposite sides of tortillas on top twice forming square packets.  Place fold sides down on non-stick pan.  Cook over low heat 3 to 5 min. on each side until heated through and tortilla is crispy. Top with sour cream, salsa, lettuce  or whatever you like. Also great as a dip.

Recipe via Meg Erekson

Guadalupe’s Tortilla’s

  • 8 cups flour
  • 2 tsp. salt
  • 1 tea. Baking powder

Mix together with hands. Add 1 ½ c. shortening (can use less, but won’t be as soft)

  • Add 3 cups luke warm water.

Mix all ingredients in a large bowl. Knead until pliable. Pinch off pieces about 2 inches in diameter and roll out o 6″-8″ round tortillas. Cook in a dry cast iron skillet or on a griddle. Cook on each side until the bubbles that form are browned. (about  2 minutes total. Only turn 3 times. Makes about 30.  You can freeze tortilla’s if you put a napkin in between each.

Recipe via Guadalupe

Guatemalan Black Beans

These beans are thick and spread like peanut butter. They are yummy just on a tortilla. When warm, they kind of tasted like chocolate to me. Yummy!

1.  Cook black beans with 1 whole clove of garlic.
(There are lots of ways to cook beans.  I prefer to
put about 3-4ish cups of beans and 7ish cups of water in a crock pot with the clove of garlic and cook for a few hours on high.  You can also use a pressure cooker, which only takes about 45 minutes.)
2.  When beans are soft, take out the clove of garlic and throw it away.  In a separate pan, saute 4-5
tablespoons of onion and 2-3 cloves of minced garlic.
3.  Take your soft beans and a cup or two of the bean water and put it in a blender (depending on how many beans you cooked, you may have to do this a few times.)  The consistency of the beans after blending should be thick…but not too thick 🙂
4.  Pour the beans into the sauteed onion and garlic mixture.  Cook on low for 10 minutes or longer- be sure to stir them often. 
5.  If the consistency is too thin, they add oil and
stir until they are thickened.
6.  In Guatemala, they eat these black beans at every meal.  Particularly at breakfast with a dallop of soup cream and eggs and tortilla’s.  At our house we eat them with any mexican meal (fajitas), with chips, after school and yes, even at breakfast.  Be sure to be a little sour cream in them!!

Recipe via Alison Norton