Cooked - Vegetable Soup (dry Soup Mix Series)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetable Soup (dry Soup Mix Series)

6.0

4 Tbsp celery salt

4 Tbsp dried parsley

2 Tbsp garlic powder

1 Tbsp onion powder

2 Tbsp salt

2 Tbsp ground savory

1 tsp oregano

2 tsp dried thyme

1 tsp pepper

1 tsp dried sage

1 tsp ground turmeric

2 Tbsp dry white beans (we used great northern beans)

2 Tbsp freeze dried peas (see notes)

2 Tbsp freeze dried carrots (see notes)

2 Tbsp freeze dried green beans (see notes)

2 Tbsp freeze dried tomatoes (see notes)

2 Tbsp freeze dried corn (see notes)

2 Tbsp freeze dried celery (see notes)

2 Tbsp barley

2 Tbsp wild rice

2 Tbsp dry black beans

½ Tbsp dried minced onion

2 tsp dried parsley

½ tsp dried thyme

Mix all bouillon ingredients in a small bowl. Reserve 2 Tablespoons. Store remaining bouillon in airtight container in cool, dry place for use in other recipes. Only the reserved 2 Tbsp is needed for this recipe.
Combine all soup mix ingredients plus reserved 2 tablespoons bouillon in a jar (1 pint). Seal and store in a cool, dry place.
Add soup mix and 4 cups water to a stockpot. Bring to a boil. Cover, reduce heat, and simmer 1 ½ to 2 hours, or until beans are tender.
Add soup mix and 4 cups water to instant pot. Lock lid; set valve to sealing. Program for multigrain. Allow for natural pressure release or do quick release.

Course🍽️Main Course

Diets🌱Vegan...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 120 weeks ago

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