Bazaar Soup Mix Food

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.

SOUP MIX IN A JAR

Steps:

• Place the alphabet macaroni in a sealed plastic sandwich bag.
• In a 1 1/2 pint jar, layer the ingredients in the order given.
• Attach the following recipe to the jar.
• Ingredients.
• 1 jar soup mix.
• 1 pound ground beef.
• 2 garlic cloves, minced.
• 1 (28 oz) can diced tomatoes.
• 3 quarts water.
• Fresh ground black pepper to taste.
• Directions.
• Remove macaroni and set aside.
• In a large pot, brown ground beef with the garlic and drain excess fat.
• Add tomatoes, water and soup mix.
• Bring to a boil, reduce heat to low, cover and simmer 45 minutes.
• Add macaroni, cover and simmer 15-20 minutes.

SOUR CREAM MEATBALLS IN CREAM OF CHICKEN SOUP

Steps:

• 1. Mix ground chuck, eggs, breadcrumbs, dry onion soup and sour cream and blend well. Roll into size meatball of your choice. BROWN MEATBALLS IN 350 DEGREE OVEN FOR 30 MIN.
• 2. Mix cream of chicken soup with your choice of milk or water (or 1/2 milk and 1/2 water). Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.