Tag Archives: vegan

Soup Mix in a Jar

soup-mix-in-a-jar

Soup Mix in a Jar
PINT JAR SIZE
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
ADDITIONAL INGREDIENTS:
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)

Lemon Roasted Vegetables

Lemon Roasted Vegetables

So colorful, nutritious, and delicious!

Lemon Roasted Vegetables

2 T olive oil
1 T fresh lemon juice
1 garlic clove, minced
1/2 t salt
1/2 t fresh cracked pepper
1 red or orange bell pepper, cut into bite sized pieces
1-2 yellow squash, cut into bite sized pieces
1-2 zucchini, cut into bite sized pieces
1 small sweet or purple onion, cut into bite sized pieces
1 T chopped fresh basil
1/3 cup sliced almonds, toasted (optional)


Gently toss ingredients on a foil lined jelly roll pan. Spread vegetables in a single layer. Bake at 400° 20 minutes, stirring occasionally. Transfer to a serving dish. Sprinkle with basil and almonds. 6 servings