Category Archives: vegetarian main dishes

Soup Mix in a Jar


Soup Mix in a Jar
Your friends and family will love this pretty soup mix in a jar that makes a nice, easy supper!
Use different colored ingredients for a festive look.

Layer in a pint jar, as listed (top ingredient at the top
of the jar):
1/3 cup uncooked pasta (to fill the jar) (we used whole wheat mini-shells)
1/4 cup dry lentils (orange)
1/4 cup split peas (yellow)
1/4 cup uncooked rice
1/4 cup dry split peas (green)
2 T. pearl barley
1/4 cup lentils (dark green or brown)
1 bay leaves
2 T beef, chicken or veggie bouillon granules (or two cubes)
2 T cup dried onion flakes
1/4 t. black pepper
1 t. dried garlic powder or flakes
1/2 t. dried Italian seasoning

In a pint jar, layer the ingredients as listed. Using a jar funnel will help keep messes to a minimum. At the top, wrap the pasta in plastic wrap, and place in the jar. Add enough pasta to completely fill the jar all the way to the top (this will help keep the layers from shifting). Seal tightly. You can cover with decorative cloth and tie with a ribbon or string (Use a rubber band to secure, then remove the rubber band after the ribbon is tied).
Attach an instructions label to the jar.
Include the tomatoes, sauce, and some cornbread mix, if you like!

INSTRUCTIONS (tie this label to your jar)

How to make Soup in a Jar
1 half pound ground beef, turkey, pork, ham, or Italian sausage, or leave out the meat for a vegan version!
8 cups water
1 14 oz. can diced tomatoes, with juice
1 8 oz. can tomato sauce

TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a 6 qt pot over medium heat, brown beef; drain excess fat. Add soup mix, tomatoes, and water. Bring to a boil, then reduce heat to low. Cover, and simmer 1 hour. Stir in the tomato sauce; bring to a boil, add pasta. Cover and simmer 30 minutes. Serve with fresh cornbread. The person who finds the bay leaf gets to do the dishes! (serves 4-6)


Chiles Rellenos

chiles rellenos


This is the cheese version, but these peppers can be made with a variety of stuffings and toppings.

6-8 Poblano peppers, or Anaheim or any mild long green chili
6-8 oz. Monterey Jack cheese, Mexican manchego or cojita cheese, or combination of cheeses
2 eggs
2 T milk or buttermilk
1 cup cornmeal mix
1 cup flour
1/2 cup grated jack or cheddar cheese, or combination of cheeses

Place peppers on foil on a cookie sheet under a hot broiler, or grill over hot coals. Turn frequently until all the skin is blistered. Wrap in the foil for about 20 minutes, until cool. Peel off the skins carefully (don’t worry if some of the skin remains). Make a slit with the tip of a paring knife in the pepper at the cap. Clean all the seeds out, using a sharp knife to carefully remove the seeds at the stem end. Try to keep the peppers intact, and if you use water to rinse the peppers, let them dry completely before stuffing.
Cut the cheese into squares or strips, and insert into each pepper. You may need to secure peppers closed with thin toothpicks. Don’t worry if they will not stay closed; the batter and coating will help hold them together. Refrigerate stuffed peppers until ready to fry.
Heat oil about 2” deep in a saucepan or electric skillet to a temperature of 375F.
Beat eggs with milk in a medium bowl; stir together cornmeal mix and flour in another container. Carefully dip stuffed peppers into egg mixture, then cornmeal mixture to coat.
Fry the peppers a few at a time for about 2 minutes on each side, or until the coating is golden brown. Remove with tongs, and place into a 9 X 13 inch dish.
Cover each pepper with Spanish sauce and grated cheese. Warm in a 350 degree oven for 10-20 minutes.

SPANISH SAUCE (This makes enough for a double recipe of rellenos).

1 or 2 medium to large white or yellow onions, chopped
4 cloves fresh garlic, minced
2 T. vegetable or olive oil
Canned tomatoes (pureed) and/or tomato juice (about 3 pints)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 T. chopped fresh cilantro or parsley
1/2 teaspoon chili powder
1/4 teaspoon black pepper
salt to taste

In a large pot, sauté the onions and garlic in oil. When the onions just begin to brown, stir in the tomatoes and seasonings. Simmer on low heat for at least 30 minutes. Taste for salt and add as needed.