Best Bazaar Soup Mix Recipes

BAZAAR SOUP MIX

Bazaar Soup Mix image

Our church women's group assembles this soup mix to give to visitors and to sell at our annual bazaar. Each container is labeled with the directions to make it and additional ingredients needed.-Pearl Brock, Coudersport, PA

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1/4 cup dried lentils, sorted
1/4 cup dried green split peas, sorted
1/4 cup uncooked long grain rice
2 tablespoons medium pearl barley
4 teaspoons beef or chicken bouillon granules
2 tablespoons dried minced onion
1 teaspoon celery salt
1/2 teaspoon Italian seasoning
3 tablespoons dried parsley flakes
1/2 cup uncooked small pasta shells
ADDITIONAL INGREDIENTS:
1/2 pound ground beef
8 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained

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.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 705mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 10g protein.

BAZAAR SOUP MIX RECIPE

Bazaar Soup Mix Recipe image

Our church womenâ??s group assembles this soup mix to give to visitors and to sell at our annual bazaar. Each container is labeled with the directions to make it and additional ingredients needed.-Pearl Brock, Coudersport, PA

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1/4 cup dried lentils, sorted
1/4 cup dried green split peas, sorted
1/4 cup uncooked long grain rice
2 tablespoons medium pearl barley
4 teaspoons beef or chicken bouillon granules
2 tablespoons dried minced onion
1 teaspoon celery salt
1/2 teaspoon Italian seasoning
3 tablespoons dried parsley flakes
1/2 cup uncooked small pasta shells
ADDITIONAL INGREDIENTS:
1/2 pound ground beef
8 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained

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.
Yield: 8 servings (2 quarts).
Originally published as Bazaar Soup Mix in Country Woman
December/January 2010, p41
Nutritional Facts
cup equals 158 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 705 mg sodium, 22 g carbohydrate, 5 g fiber, 10 g protein.
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