My family and friends are sooo lucky; look what they get for Christmas – soup!
If I loved the mall more than the garden, things might be different. So gifts in a jar it is!
Even if you’re pantry isn’t full of dried veggies and herbs, you can still put these soup mixes together very easily with a trip to your favorite bulk food store.
Here’s the Prairie Garden Soup mix complete with Cooking Instructions. Notice that I put some in plastic baggies and some in jars – the baggies make it much safer when sending soup via mail.
- 1/4 cup red beans
- 3/4 cup dehydrated vegetable mix
- 1/4 cup pot barley
- 1/4 cup wild rice
- 1/4 cup vegetable orzo
- 1/4 cup black beans
- 1/4 cup vegetable bouillon
- 1 Tbsp onion flakes
- 1/2 Tbsp parsley flakes
- 1 tsp thyme
- In a pint size (500 ml) jar, layer first six ingredients as listed above.
- In a small bowl mix remainder of ingredients until well combined.
- Place spice mix in a small plastic bag or wrap well in plastic wrap to keep separate.
- Place spice pack on top of beans.
- Seal jar.
- Decorate, label and include Cooking Instructions.
- Cooking Instructions
- Remove spice pack. Pour remainder into fine mesh sieve, rinse well. Place in soup pot. Add spices and 7 cups water, boil. Boil for 10 minutes to remove any toxins from beans, then reduce heat. Add 14 oz (398 ml) canned diced tomatoes. Cover and simmer for 1 to 1 1/2 hours til beans are tender. Adjust seasoning and garnish with parsley.
- Makes 7 ½ cups
- Have leftover veggies or meat in your fridge - consider tossing them in too!
- Fills a pint (500 ml) jar, Makes 8 cups of soup
Because You Asked…
Here are some added notes to common questions I’ve received from readers.
Typically when I use dried beans, I will soak them first – either quick soak or long soak so they cook faster and I can remove some of the starches that cause flatulence. However, in a recipe like this soup mix, you can skip the soaking. In fact an article in Epicurious says they prefer not soaking beans for any recipe.
I do, however like to wash beans before cooking. That’s why I recommend putting everything except the spices in a sieve and rinsing well.
In this recipe, the beans will be cooked for 1 hr 10 minutes. If you find them too tough, cook until they’re the consistency you prefer.
Toxins in Kidney Beans
Raw kidney beans contain a high amount of protein called lectin that can lead to food poisoning. Even as few as 4- 5 raw kidney beans can cause some symptoms. As a result kidney beans should be boiled for at least 10 minutes. Undercooking kidney beans is said to actually intensify the problem. Here’s some more info from the FDA and from Penn State Extension.
With this information in hand, I’ve updated the recipe to include boiling for 10 minutes. If you’re at all hesitant, consider omitting the kidney beans or replacing them with red lentils.
Interested in other Gifts from the Kitchen? Check these out:
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.