Stock Your Pantry with Non-Perishables
11:52 AM Posted In MYO MASON JAR PANTRY STOCKER - SOUPS Edit This 0 Comments »
Stock your pantry with these go-to jars.If you are having trouble fitting all of the ingredients in the one quart jar, I have found that it works better to use a wide mouth jar instead of the small ones. Make sure you also are compacting the ingredients down as you go.
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/3 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup small macaroni
Additional Ingredients:
1 pound ground beef
3 quarts water
1 can diced tomatoes
In a 1 1/2 pint jar, layer the first eight ingredients in order listed. Seal tightly. Yields 1 batch.
Cooking Direction:
Carefully remove macaroni from the top and set aside.
In a large saucepan, or Dutch oven, brown beef and drain. Add the water, tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender.
Yields 4 quarts.
Country Soup
Fills one 1-quart jar
1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni
In a wide mouth 1-quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. Seal.
Cooking Direction:
Add contents of jar to 3 quarts of water, 2 stalks chopped celery, 2 sliced carrots, 1 cup shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender
Mexican Bean
3/4 cup each dried pinto and red kidney beans
Flavor Packet:
2 tablespoons dried onion flakes
2 tablespoons dried parsley flakes
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
6 chicken bouillon cubes
1/2 cup uncooked white rice
1 cup small-cut pasta
Put beans in a 1-quart jar with lid. Put flavor packet ingredients in a sandwich-size plastic bag. Seal bag with tie or ribbon. Do the same with the rice and pasta. Place in jar with beans.
Cooking Directions:
Rinse and pick over beans. Put into a 4- to 5-quart heavy pot with 4 cups water. Bring to a boil, cover and remove from heat. Let sit 1 hour.
Drain beans and return to pot. Add 8 cups water and contents of flavor packet. Bring to a boil, reduce heat, cover and simmer 1 hour or until beans are firm-tender (time will vary depending on age of beans). Stir in rice and bring to a simmer. Cover and simmer 15 minutes.
Uncover, stir in pasta and 1/2 cup water. Simmer 10 minutes or until pasta is tender.
Chicken Noodle
1 cup uncooked fine egg noodles
1 1/2 tablespoons chicken-flavored bouillon
1/2 teaspoon ground black pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon celery seeds 1/8 teaspoon garlic powder
1 bay leaf
Cooking Direction:
Entire contents of soup mix from the jar 8 cups water 2 carrots, diced 2 stalks celery, diced 1/4 cup minced onion 3 cups cooked diced chicken.
Empty the soup mix from the jar and the water into a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover and reduce to a simmer. Simmer for 15 minutes.
Remove the
Six Bean
Dried Bean Mix:
1/2 cup kidney beans
1/2 cup split yellow peas
1/2 cup
black beans1/2 cup red lentils
1/2 cup small red beans
1/2 cup split green peas
Layer each type of bean in a 24 ounce clear gift jar.
Seasoning Mix:
1 tablespoon dried sweet pepper flakes
2 teaspoons chicken bouillon granules
2 teaspoons dried minced onion
1 1/2 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
4 tablespoons brown sugar
Combine ingredients. Store in a resealable plastic bag. Attach to jar and give with recipe for Seasoned Bean Soup. Yields about 3 cups dried bean mix and 1/4 cup seasoning mix.
Cooking Direction:
Dried Bean Mix
2 (14 1/2 ounce) cans tomatoes
Seasoning Mix
1 teaspoon Liquid Smoke ( optional )
Rinse beans and place in large Dutch oven or
stock pot. Pour 4 cups boiling water over beans; cover and let soak overnight.Drain beans and return to stock pot. Add 6 cups water, cover, and bring to a boil over high heat. Reduce heat to low and simmer 1 to 1/2 hours or until beans are almost tender.
Add tomatoes and seasoning mix. Stirring occasionally, cover and simmer 30 minutes. Uncover beans and continue to simmer about 1 hour longer or until beans are tender and soup thickens. Serve warm.
Yields about 10 cups soup
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