Nancy K posted 11-23-98
West meets East Soup Mix
In a large bowl, combine 1 pound each:
Dried baby lima beans
Dried black-eyed peas
Dried garbanzo beans (chickpeas)
Dried mung beans
Dried small red beans
Dried green split peas
Dried yellow split peas
Dried soybeans
Dried appaloosa beans or small white beans
Mix to distribute evenly. Divide bean mixture equally among
12 pints plastic bags or other containers; each should contain about 1 3/4 cups mixed dried beans.
Seasonings- combine:
3/4 cup (1 oz.) dried lemon grass (or 3 tbsp. dried lemon peel, plus 1 tbsp. lemon pepper)
1/2 cup
(2 oz.) hot or regular curry powder
1/2 cup (2 oz.) ground ginger
1/4 cup (3/4 oz.) dried fennel seed
2 tbsp. garlic powder
1 tbsp. black pepper
Mix ingredients until well blended.
Divide seasonings equally among 12 small plastic or cellophane bags; each will contain about 2 tablespoons seasonings.
West meets East Soup:
1 package soup mix (about 13 oz.)
2 large onions, chopped
about 8 cups regular-strength chicken broth
1 large (about 8 oz.) russet potato, peeled and diced
1 cup thinly sliced celery
salt and pepper
1/2 cup fresh cilantro leaves or 1 cup frozen peas thawed
Optional: add 1 pound (about 2 2/3 cups) shelled cooked crab or 1 pound (about 2 1/4 cups) cooked chicken,
cut into bite sized pieces.
Stir into soup and heat just until meat is hot, about 3 minutes.
Set aside seasonings from soup mix.
Sort and discard foreign matter from beans. Rinse beans and place in a 5 to 6 quart pan; add 2 1/2 quarts water.
Let stand at least 8 hours or overnight; drain and rinse. To speed the process, bring beans and water to a boil; boil 2-3 minutes.
Cover; cool at least 1 hour or up to 4 hours. Drain and rinse beans.
Meanwhile in a pan, add onions and 1/2 cup broth. Stir often over high heat until liquid evaporates and onions brown and start tostick, about 10 minutes.
Add potato and 1/2 cup broth; stir to release browned bits.
Cook until liquid evaporates as in preceding step. Repeat adding and evaporating liquid until the vegetables are
moderately browned, 2-3 more times. Add celery, seasonings, beans and 6 cups broth.
Bring to a boil; simmer, covered, until beans are tender to bite, about 1 3/4 hours. Add optional ingredient if desired. Serve, offering cilantro and peas as accompaniments to sprinkle over the soup. Add salt and pepper to taste. Makes 13 cups. 6-8 servings.
Four Corners Soup Mix
In a large bowl, combine 1 pound each:
Dried adzuki beans
Dried Anasazi beans
Dried black beans
Dried cranberry or pink beans
Dried large lima beans
Dried pinto beans
Dried red kidney beans
Dried Red Chief lentils and barley
Mix to distribute the beans evenly. Divide the mixture among 12 pint plastic bags or other containers; each should contain 1 3/4 cups mixed dried beans.
Seasonings-combine:
3/4cup (3 oz.) paprika
3/4 cup (3/4 oz.) dried oregano leaves
1/2 cup (2 oz.) Creole or Cajun spice blend ( or 1/4 cup onion powder, 3 tbsp. red pepper, 3 tbsp.
black pepper)
1/2cup firmly packed brown sugar
2 tbsp. garlic powder
2 tbsp. ground allspice
Mix ingredients until well blended. Divide seasonings among 12 plastic or cellophane bags. Each will contain about 3 tbsp seasonings.
Four Corners Soup:
1 package soup mix (about 13 oz.)
2 large onions, cut into thin wedges
2 large carrots, thinly sliced
about 8 cups regular-strength chicken broth
optional ingredient- while browning vegetables, add 1 pound poultry sausage, sliced or broken into bite-sized
pieces or use 1 pound ground turkey or chicken.
1 package (10 oz.) thawed frozen whole-leaf spinach
Set aside seasonings from soup mix. Sort and discard foreign matter from beans. Rinse beans and place in a 5-6 quart pan; add 2 1/2 quarts water.
Let stand at least 8 hours or overnight; drain and rinse beans. To speed process; bring beans and water to a boil and boil 2-3 minutes.
Cover; cool at least 1 hour or up to 4 hours. Drain and rinse beans.
Meanwhile in a pan, add onions, carrots and 1/2 cup broth.
Stir often over high heat until liquid evaporates and vegetables brown and begin to stick, about 8 – 12 minutes.
Add another 1/2 cup broth; stir to release browned bits.
Cook until liquid evaporates as in preceding step.
Add optional ingredient if desired. Repeat adding and
evaporating liquid until the vegetables are moderately browned, 2-3 more times.
Add seasonings, beans, and 6 cups broth. Bring to a boil; simmer, covered, until beans are tender to bite, about 1 1/2 hours.
Just before serving, stir in spinach; heat until spinach is hot, about 3 minutes. Makes 12 cups, 6-8 servings.
Friendship Soup Mix
If you wish to pass on the friendship soup mix, the ingredients are as follows:
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried mince onions
2 teaspoons italian seasoning
1/2 cup uncooked long grain rice
1/2 cup small macaroni
In a 1-1/2 pint jar, layer the ingredients in the order listed.
Seal tightly.
Yield: 1 batch
Give a copy of the additional ingredients and instructions. You may want to give out a copy of the soup mix, so the Friendship Soup Mix can be passed on to many people.
Instructions:
To the friendship soup mix add the following ingredients:
1 pound ground beef
3 quarts water
1 can (28 ounces) diced tomatoes, undrained
To prepare soup:
Carefully remove macaroni from the jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add water tomatoes and soup mix; bring to a boil.
Reduce heat; cover and simmer for 45 minutes, Add the reserved macaroni; cover and simmer for 15-20 minutes or until macaroni, peas, lentils and barley are tender.
Yields 16 serving