Recipe: Bean Soup Mix and Pasta Soup Mix

I found these recipes in a rec.food.cooking posting.

Happy Holiday Cooking,

Betsy

From: rjna@aol.com
Date: 18 Oct 1996 17:06:02 -0400

These recipes were from a 1984 issue of Better Homes and Gardens.
I print out the four recipes on a page of my computer divided into
fourths, then I print on colored paper, cut the recipes apart, collate
them, punch a hole in the corners and tie them together with yarn or
ribbon to attach to the soup mix.

***BEAN SOUP MIX***

1/4 cup dried garbanzo beans
1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 Tablespoons minced dried onion
2 Tablespoons whole wheat berries
2 Tablespoons pearl barley
2 Tablespoons dried celery flakes
2 tsps. instant beef bouillon granules
1/2 tsp. dried basil, crushed
1 bay leaf
Salt

Combine all ingredients in a plastic bag or an airtight container;
store, tightly sealed, until needed.

BASIC BEAN SOUP

Combine contents of package with 7 cups water in a 3-quart saucepan.
Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove
from heat, cover, and let stand 1 hour. (Or soak bean mixture in the
water overnight in a covered pan.) Do not drain. Bring beans and
liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or
until beans are tender. Remove bay leaf. Season to taste. Makes 6-8
side dish servings.

MEATY BEAN SOUP

Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked
pork hock or beef shank crosscuts. Bring to boiling; reduce heat.
Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks.
Remove meat, chop coarsely and return to soup. Remove bay leaf.
Add 1 16-oz. can tomatoes, cut up and undrained. Add one medium carrot,
chopped. Cover and simmer for 30 more minutes. Season to taste.
Makes 4-6 servings.

SPICY BEAN POT

Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf.
Brown 1/2 pound ground beef and drain off fat. Add 1 tsp. chili powder
and cook 1 minute. Add to bean soup along with 1 10-oz. can Rotel.
Heat through, stirring occasionally. Season to taste. Serve in
tortilla bowls or with corn chips. Garnish with jalapen s, if desired.
Makes 6-8 main-dish servings.

CHEESY BEAN SOUP

Follow basic recipe through the soaking step, except reduce water to 4
cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and
1 6-oz. link cheese food or smoked cheese food. Cook and stir until
beans are soft.

Makes 4-6 main dish servings.

***PASTA SOUP MIX***

1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 Tablespoons grated Parmesan cheese
1 Tablespoon minced dried onion
1 Tablespoon instant chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. dried oregano, crushed
Dash garlic powder

Mix all ingredients in a plastic bag or an airtight container; store,
tightly sealed, until needed.

BASIC PASTA SOUP

Combine contents of package with 3 cups water in a 2-quart saucepan.
Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until
lentils are tender, stirring occasionally.
Makes 3 side dish servings.

PEA POD APPETIZER BROTH

Combine pasta soup mix with 3-1/2 cups water. Bring to boiling; reduce
heat. cover and simmer 35 minutes or until lentils are tender,
stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise
and 2 tsps. soy sauce. Cover and cook 2-3 minutes more. Garnish each
serving with enoki mushrooms or regular mushrooms, sliced thin, and
cilantro. Makes 3-4 appetizer servings.

INDONESIAN STYLE CHICKEN CHOWDER

Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce
heat, cover and simmer 35 minutes or until lentils are tender, stirring
occasionally. Add 13-oz. can evaporated milk (1-2/3 cups), 3/4 cup
diced cooked chicken, and 1-1/2 to 2 tsps. curry powder. Garnish with
apple slices and fresh mint leaves. Makes 3-4 main-dish servings.

PEPPERONI AND VEGETABLE SOUP

Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1 cup
frozen mixed vegetables. Bring to boiling; reduce heat. Cover and
simmer 35 minutes or until lentils are tender, stirring occasionally.
Stir in 4-6 oz. sliced pepperoni. Cover and simmer 5 minutes more.
Garnish with Parmesan cheese.