Bodybagger, here's a few for you. Our favorite though is to just take the soup we've made, minus the liquid, and dehydrate it. Then crumble a cube or two of bouillon, sprinkle some spices in, and put it in bags or jars. Since beans take a while to rehydrate, we take leftover bean soup, mash the beans a little and dehydrate. The soup ends up creamier than if the beans were whole, but it's real good on a cool evening, and doesn't take long.
Dried Onion Soup Mix
3/4 Cup Watkins Onion Flakes
1/3 Cup Watkins Beef Soup Base
4 teas. Watkins Onion Powder
1/4 teas. Watkins Celery Seed
1/4 teas. Sugar
Mix all ingredients and store in an airtight container. Mix may also be stored in homemade foil pouches in amounts desired for later use, and then store foil pouches inside a larger airtight container.
Note: Sugar may be omitted for diets which require little or no sugar.
Be Prepared Bean Soup
INGREDIENTS:
* 1 1/2 cups dried pinto beans
* 1 1/2 cups white kidney beans
* 1 cup dry kidney beans
* 1 cup dry lima beans
* 1 cup dry garbanzo beans
* 1/2 cup dried minced onion
* 1 tablespoon paprika
* 2 teaspoons salt
* 1 teaspoon mustard powder
* 1/2 teaspoon granulated garlic
* 1 tablespoon chicken bouillon powder
* 3 cubes beef bouillon
* 1 tablespoon dried parsley
* 1/4 cup bacon bits
* 1/4 cup mixed vegetable flakes
* 4 quarts water
* 1/4 cup vegetable oil (optional)
* 4 (14.5 ounce) cans whole peeled tomatoes
DIRECTIONS:
1. To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
2. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
3. To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.
Condensed Soup Mix
Submitted by: Robyn
"It is great to make your own condensed soup mix since it makes your soups taste better. It also contains 1/3 less calories and sodium than store bought condensed soup. You can make this any flavor you desire. Just add a different flavor of bouillon granules." Original recipe yield: 9 servings.
INGREDIENTS:
* 2 cups nonfat dry milk powder
* 3/4 cup cornstarch
* 2 tablespoons dried minced onion
* 1/2 teaspoon ground black pepper
* 1/4 cup chicken bouillon powder
* 1 teaspoon dried basil (optional)
* 1/4 teaspoon dried thyme
DIRECTIONS:
1. Using an air tight container combine dry milk, cornstarch, onion flakes, pepper and chicken bouillon. If desired also add basil and thyme. Mix well and store in the refrigerator or freezer.
2. When using the mix combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened.
Potato Soup Mix
Submitted by: Donna
"Potato soup in a jar is made with potato flakes and dry milk seasoned with turmeric and thyme." Original recipe yield: 6 servings.
INGREDIENTS:
* 1 3/4 cups instant mashed potato flakes
* 1 1/2 cups dry milk powder
* 2 tablespoons chicken bouillon granules
* 2 teaspoons dried minced onion
* 1 teaspoon dried parsley
* 1/4 teaspoon ground white pepper
* 1/4 teaspoon dried thyme
* 1/8 teaspoon ground turmeric
* 1 1/2 teaspoons seasoning salt
DIRECTIONS:
1. Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
2. Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.
