FIVE-BEAN SOUP MIX IN A JAR
This five-bean soup mix in a jar requires minimal effort and minimal cost and is absolutely delicious, which basically makes it the perfect gift! Don't forget the printable gift tag--it has the directions for making the soup! Makes 3 quart-size mason jar soup mixes.
Provided by Emily Hill
Time 10m
Number Of Ingredients 18
Steps:
- Layer 3/4 cup pinto beans in jars; shake gently to level beans. Repeat with 3/4 cup of peas, northern beans, black beans and red beans. Set jars aside.
- Combine pepper, paprika, dry mustard, minced onion, salt, garlic powder, oregano, rosemary and basil in a small bowl.
- Place 3 T of spice mix in a snack-size ziploc bag. Add 2 bay leaves and 1 bouillon cube. Gently shake contents to one side of bag and close. Fold bag around spices and place in top of each jar.
- Place lids on jars, sealing tightly. Tie with ribbon and attach printable gift tag with instructions.
Nutrition Facts : Calories 542 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 34 grams fiber, Protein 34 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 5011 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
WW 5 CAN SOUP
This recipe is from a Weight Watchers meeting. It is so quick -- I ate it daily when I was on maternity leave with my second son. If I am making it for the week, I just empty the cans into a plastic container and warm up 1 serving in the microwave. I have also made it using frozen corn and mixed vegetables. Those who enjoy this may also be interested in #57009 - "5 cans and a jar".
Provided by NicoleM
Categories Black Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a pot and warm.
FIVE CAN SOUP
My family absolutely loves this recipe. It's great for football parties and definitely a new twist on chips and dip! Serve with Fritos® chips.
Provided by MegMarkR1
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 20.2 g, Cholesterol 10.5 mg, Fat 4 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 813.1 mg, Sugar 2.6 g
5 CANS AND A JAR SOUP
Make and share this 5 Cans and a Jar Soup recipe from Food.com.
Provided by NicoleM
Categories Clear Soup
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix and heat.
- Eat hot or cold.
5 CAN SOUP
Recipe comes from a lady at my sister's office. Update: I've tried now and it supper easy. It did seem to need onion and salt & pepper, so I added these. Other spices could be added since this soup is open to a lot of changes. My suggestion is do not drain the vegetable. If you drain them this soup is very thick, almost like goulash.
Provided by True Texas
Categories Low Cholesterol
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet brown the ground meat and drain.
- Add the 5 cans of ingredients.
- Cover and simmer until well heated.
Nutrition Facts : Calories 398.9, Fat 17.7, SaturatedFat 6.5, Cholesterol 56.1, Sodium 1338.8, Carbohydrate 40.2, Fiber 7.1, Sugar 8.8, Protein 21.5
CHICKEN SOUP CANNING RECIPE
Chicken soup is the ultimate comfort food to help warm you on a cold winter evening. Learn how to make and can homemade chicken soup for your food storage pantry.
Provided by Grow a Good Life
Categories Pantry
Time 2h15m
Number Of Ingredients 13
Steps:
- Add the chicken stock, vegetables, chicken, parsley, poultry seasoning, salt, and pepper and to a large pot. Stir to combine, and bring the pot to a boil over high heat. Once the pot reaches a boil, reduce the heat to a simmer (180˚F) and cook the soup for about 15 minutes. Keep hot, and stir occasionally to prevent sticking.
- Wash the jars, lids, and rings in hot soapy water and rinse thoroughly. Set the lids and rings aside until you are ready to use them.
- Place the jar rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
- Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep hot until you are ready to fill them.
- Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
- Use the ladle and canning funnel and fill the jar halfway with solid ingredients, and then top the solid mixture with liquid leaving a 1-inch headspace.
- Run the bubble popper through the jar to release air bubbles, adjust headspace if needed, wipe the rim, and center a lid on the jar, and screw on band until it is fingertip tight.
- Place the jar back into the canner, and repeat with the remaining jars until you run out of jars or soup.
- Close the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent for 10 minutes, then place weight on the vent.
- Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial-gauge pressure canner), set a timer, and process pints for 75 minutes, and quarts for 90 minutes at altitudes of less than 1,000 ft. Adjust for your altitude if necessary (see note below). Regulate the heat as needed to maintain a steady pressure.
- When processing time is complete, turn off the heat and let the pressure canner cool and depressurize. The time will depend on your brand and should be between 30 to 60 minutes. Follow the instructions for your pressure canner.
- Once the pressure canner is depressurized, spread a kitchen towel on the counter, remove the weight from the vent pipe or open the petcock, and wait 10 minutes for the jars to adjust to the change in pressure.
- While wearing pot holders, unlock the cover and remove the lid while tilting it away from you so that steam does not burn your face. Allow another 10 minutes for the jars to adjust to the change in pressure.
- Use a jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. The jars will be hot and bubbling. Let the jars sit undisturbed for 12 to 24-hours to cool.
- Wait until the jars have cooled for at least 12-hours, and then check to be sure jar lids have sealed. Test the seal by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few days.
- Remove the screw on bands and wash the jars. Label, date, store the jars in a cool, dark place (50 to 70 degrees F). Use within a year for the best quality. Yields 8 pints or 4 quarts.
Nutrition Facts : ServingSize 1 cup, Calories 140 kcal, Carbohydrate 8.6 g, Protein 18 g, Fat 3 g, SaturatedFat 0.8 g, Cholesterol 40 mg, Sodium 678 mg, Fiber 2 g, Sugar 3 g
CHICKEN NOODLE SOUP MIX
This chicken noodle soup mix is one of my favourites. Just add cooked chicken and you have the perfect bowl of chicken soup. Or, make it after a festive turkey dinner for turkey noodle soup!
Provided by Getty Stewart
Categories Soup
Time 40m
Number Of Ingredients 11
Steps:
- In pint size (500 ml) jar, layer pasta and dehydrated vegetables.
- Mix remainder of ingredients in small bowl. Pour herbs and spices on top of final layer. Seal jar.
- Decorate, label and include Cooking Directions.
- Cooking Directions
- Combine entire contents with 6 cups water in large soup pot.
- Bring to boil. Cover, reduce heat and simmer for 20 minutes.
- Stir in 3 cups diced, cooked chicken and simmer an additional 5 minutes.
Nutrition Facts : Calories 143 kcal, Carbohydrate 28 g, Protein 6 g, Fat 1 g, Sodium 934 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
5 CANS AND A JAR SOUP
Quick and easy. Makes a great lunch.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Mix and heat.
- Eat hot or cold.
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NOODLE SOUP IN A JAR | RECIPE WITH VIDEO | KITCHEN STORIES
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4.5/5 (14)Calories 442 per servingCategory Main
- Peel and grate carrots. Finely dice green onion. Dice tofu. Heat oil in a frying pan and fry diced tofu for approx. 5 min. Set aside. For the spice paste, peel and finely chop garlic and ginger. Add miso paste, tahini, red curry paste, soy sauce, sesame oil, and chopped garlic and ginger to a mason jar and stir to combine,
- Layer all ingredients for the soup on top of one another. Start with precooked rice noodles, then add fried diced tofu, baby spinach, grated carrot, green onion, bean sprouts, and mint, and top with white and black sesame. Seal carefully.
- Before serving, fill up the mason jar with hot water and let rest for approx. 5 min. Then stir carefully before eating to mix sauce, noodles and vegetables. Enjoy!
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- Grab a wide-mouth pint mason jar (16-ounces) to layer some of the ingredients shown above. Start with the black beans, pinto beans, and white beans. Be sure and watch for small rocks in the beans. Place the dried vegetables in a baggie and place them on top of the beans. Place the seasonings in a small bag and close it. The seasoning bag will go on top of the vegetable baggie and under the lid.
- After opening the jar, remove the seasonings, and the baggie with the vegetables. Please rinse the beans before placing them in the slow cooker. Add 6 cups of water, the dried vegetables, and the seasoning bag to the beans in the slow cooker. Cook on high for about 7 hours or until the beans are tender. Add the cooked ground beef, diced tomatoes, and tomato paste and cook on high for one more hour. Serve warm with shredded cheese and a sour cream dollop. Enjoy.
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- Vegan Three Bean Chili Mix. My Heavenly Recipes’ chili mix is perfect on cold winter nights. Few things warm you up from nose to toes like a hot bowl of chili.
- Layered Soup Mix. Whollyfully has a whole host of vegan soup mixes on their site, and this five-bean one is a must-make. Much like chili, this chunky soup is a warming hug on a cold day, and absolute comfort food.
- Coffee Fudge Brownie Mix. Who better than Alicia Silverstone to inspire you for this DIY food gift? Her Kind Life website is full of yummy recipes, including this brownie in a jar.
- Punk Rock Cookies in a Jar. The Post Punk Kitchen is known for its vegan cookies invading your cookie jar, because, who doesn’t love cookies? (I literally just ate one.)
- Mulled Cider Mix. This mix from the Spruce Eats, is simple, sweet, and spicy. Pour these ingredients into a small jar and tie up with ribbon: simmered in cider, it makes for a gorgeous holiday beverage that can be enjoyed on its own, or kicked up a notch with some rum or brandy.
MASON JAR CHICKPEA & VEGETABLE NOODLE SOUP | RECIPES | WW USA
From weightwatchers.com
Servings 2Total Time 10 minsCategory Lunch
- Line up 2 large (3- to 4-cup) mason jars. Place 2 tsp soup starter (or enough for 2 cups broth) in each jar. Divide noodles, vegetables, chickpeas, oregano, and garlic powder between jars.
- Divide cheese between 2 small baggies or 2 storage containers. Store cheese and soup jars in refrigerator.
- Before serving, add 2 cups boiling water to each jar. Stir and let stand for 3 minutes to cook noodles. Garnish with cheese.
6 HOMEMADE SOUP MIXES IN A JAR - WHOLEFULLY
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4.4/5 (557)Category Food
- Layer all ingredients in a clean glass jar (pint size) in the order listed. Close lid, add tag, and gift.
- Remove wrapper from bouillon cube, add it, plus all remaining ingredients, plus water into a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the soup is cooked. Remove and discard the chile pepper and bay leaves, if used, before serving. Season to taste.
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