Bazaar Soup Mix Recipes

SLOW COOKER VEGETABLE SOUP

Steps:

• Turn the slow cooker to low to allow it to warm whilst gathering your ingredients.
• Saute the onion in olive oil in a small fry pan until lightly browned.
• Add the garlic to the pan and cook for 1 minute.
• Place the browned onion and garlic into the slow cooker.
• Add the stock, carrot, celery, chopped tomatoes, soup mix, and oregano to the slow cooker.
• Season well with salt & pepper. Stir thoroughly
• Cook for 8 hours on low.
• Stir the chopped spinach or silverbeet, and the parsley, through the soup.
• Allow to stand for five minutes before serving.

CONFETTI BEAN SOUP MIX

Steps:

• Combine beans and peas; place 3 cups in each of four large resealable plastic bags or glass jars. Set aside. , In each of four snack-size resealable plastic bags, place three bouillon cubes, 3 tablespoons chives, 1 teaspoon savory, 1/2 teaspoon cumin, 1/2 teaspoon pepper and one bay leaf. Seal bags. Yield: 4 batches., To prepare soup: Place contents of one bag of beans in a Dutch oven; add 7 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. , Drain beans and discard liquid. Add remaining water and contents of one seasoning bag. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until beans are tender, about 1 hour., Add tomatoes, salt and, if desired, pepper sauce. Simmer, uncovered, for 20 minutes. Discard bay leaf.

7 BEAN SOUP MIX PLUS RECIPE

Steps:

• Place the beans into a large Dutch Oven.
• Add the spice packet and tomatoes. Stir in the water and vegetable broth.
• Mix well.
• Heat over a low to medium heat for about 2 hours. Add more liquid if needed during the cooking time.
• Enjoy!

BAZAAR SOUP MIX

Steps:

• In a 1-pint jar or container with a tight-fitting lid, layer the first nine ingredients in the order listed. Wrap pasta in a small piece of plastic wrap; add to jar. Seal tightly. Store in a cool, dry place for up to 3 months. Yield: 1 batch (1-1/2 cups)., To prepare soup: Remove pasta from top of jar and set aside. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in reserved pasta; cover and simmer 15-20 minutes longer or until pasta, lentils, peas and barley are tender.