Soup Starter Recipe

Soup Starter Recipe

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Ingredients:

  • 3 dozen tomatoes
  • 4 pounds carrots
  • 2 bunches celery
  • 1 quart onions
  • 1/3 cup canning salt
  • 1 tablespoon pepper
  • 1 tablespoon oregano flakes (optional)
  • 2 tablespoons parsley flakes (optional)
  • Water

Peel tomatoes, dice remaining veggies & add seasonings. Add enough water to bring to a boil and simmer for 45 minutes. Fill hot qt. jars and seal. Process for 30 minutes in a hot water bath. Makes approx. 11 quarts.

Magic Soup Starter

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Ingredients:

  • 5 lbs of vegetables—any combination of:
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Sage
  • Thyme
  • 1 lb salt

Instruction:

  1. Grate or finely chop the vegetables and herbs
  2. Weigh vegetable mix to 5 lbs
  3. Add 1 lb salt
  4. Mix thoroughly
  5. To store, pack tightly into glass containers
  6. To use: Sauté 1 heaping TBS of soup starter in 1 TBS olive oil for 2-3 minutes. Add 4 C water, bring to a boil. Strain out the veggies for straight stock, or keep them in and add fresh vegetables to make vegetable soup.

Vegetable Beef Flavor SOUP STARTER MIX Recipe – (5/5)

Vegetable Beef Flavor SOUP STARTER MIX. Discover our recipe rated 5/5 by 3 members.

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Ingredients:

  • 1 c dry minced onions
  • 1/4 cup onion powder
  • 1/4 cup scissor snipped parsley/
  • 2 tsp onion salt
  • 2 tsp Summer Savory Leaves
  • 2 tsp dehydrated celery leaves
  • 1 tsp mustard seeds 1 tsp peppercorns
  • 1 TB dehydrated canned sweet pepper flakes
  • 1/4 tsp thyme powder
  • 1/4 tsp garlic powder
  • 2 jars (3 1/2 oz each) beef bouillon powder
  • 1/4 cup homemade dry Gravy Mix powder or 2 envelopes store-bought
  • 1/2 cup bottled dehydrated chopped vegetables

Mix all ingredients as listed. Store in covered container at room temperature up to 3 months. Freeze 1 year.
TO USE THE MIX:
1 TB of mix is used with every cup (8-oz each) water
4 TB with 1-qt water
8 TB with 1/2 gal water
Combine in large pan and bring mixture with water to boil for 1 minute. Cover and allow to simmer 1 hour. Add 1 lb bite-sized pieces of lean stewing beef for each quart of water used. Cover & continue simmering for 3 hrs or till meat is fork tender.

Fast Chicken Soup Base

It’s from scratch – and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.

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Yield: 3 1/2 quarts

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Nutrition Facts : calories 338.2 calories, Carbohydrate 5.8 g, Cholesterol 91.2 mg, Fat 21.3 g, Fiber 1.4 g, Protein 29.5 g, Saturated Fat 5.3 g, servingSize None, Sodium 118 mg, Sugar 2.7 g, Trans Fat None, unSaturated Fat None

Ingredients:

  • 2 quarts chicken broth
  • 1 quart water
  • 1 store-bought roast chicken
  • 3 tablespoons vegetable oil
  • 2 large onions, cut into medium dice
  • 2 large carrots, peeled and cut into rounds or half rounds, depending on size
  • 2 large stalks celery, sliced 1/4 inch thick
  • 1 teaspoon dried thyme leaves

Instruction:

  1. Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
  2. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
  3. Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

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