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Beef Chili Soup
Mix in a Jar
8 servings
Layer following
ingredients in a
1-pint jar:
1/2 cup dried red
kidney beans
1/2 cup dried navy
beans
1/2 cup dried black
beans
1/3 cup dried minced
onions
2 to 3 tablespoons
chili powder
2 tablespoons dried
cilantro or parsley
flakes
2 teaspoons ground
cumin
1 teaspoon salt
1/2 teaspoon dried
minced garlic
Close jar securely;
decorate top with
cloth and ribbon.
Attach a gift tag
with these
instructions:
In a Dutch oven,
brown 2 pounds
ground beef; drain.
Add ingredients from
the jar, plus 6 cups
water; bring to a
boil, reduce heat,
cover and simmer for
1 1/2 to 2 hours,
until beans are
tender.
Add 3 (14 1/2 ounce)
cans tomato juice.
Bring to a boil;
reduce heat, cover
and simmer for 15
minutes. You may
substitute 2 pounds
of boneless beef
chuck. Brown half of
the meat in 1
tablespoon vegetable
oil; remove meat and
brown other half of
meat. Drain off the
oil and proceed with
above directions.
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Creamy Wild Rice
and Mushroom Soup
Mix in a Jar
1 (2.75 ounce)
package country
gravy mix (regular
or no-fat)
1 tablespoon chicken
bouillon granules
2 teaspoons dried
minced onion
2 teaspoons dried
celery flakes
1 teaspoon dried
parsley flakes
1/4 cup uncooked
wild rice
1 cup uncooked white
rice
2 tablespoons
coarsely chopped
dried mushrooms
(shiitake,
chanterelle or
oyster)*
Pour gravy mix into
wide-mouth pint jar.
In small bowl, stir
together bouillon
granules, onion,
celery and parsley.
Pour into jar to
make second layer.
Add layers of wild
rice, white rice and
mushrooms. Seal with
lid. Attach gift tag
(below) and decorate
jar as desired.
Attach a gift tag
with the following
instructions:
Creamy Wild Rice and
Mushroom Soup
Empty contents of
jar into a large
saucepan or Dutch
oven. Add 7 cups
water; heat to
boiling. Reduce
heat; cover and
simmer for 25 to 30
minutes or until
rice is tender,
stirring
occasionally.
Garnish with chopped
fresh parsley.
Makes 6 servings.
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Mexican Bean Soup
Mix in a Jar
3/4 cup each dried
pinto and red kidney
beans
Flavor Packet
2 tablespoons dried
onion flakes
2 tablespoons dried
parsley flakes
1 tablespoon chili
powder
2 teaspoons ground
cumin
1 teaspoon dried
oregano
6 chicken bouillon
cubes
1/2 cup uncooked
white rice
1 cup small-cut
pasta
Put beans in a
1-quart jar with
lid. Put flavor
packet ingredients
in a sandwich-size
plastic bag. Seal
bag with tie or
ribbon. Do the same
with the rice and
pasta. Place in jar
with beans.
Type or print neatly
the Cooking
Directions on a
small card, punch a
hole in the corner,
and attach with a
ribbon to the jar.
Mexican Bean Soup
Rinse and pick over
beans. Put into a 4-
to 5-quart heavy pot
with 4 cups water.
Bring to a boil,
cover and remove
from heat. Let sit 1
hour.
Drain beans and
return to pot. Add 8
cups water and
contents of flavor
packet. Bring to a
boil, reduce heat,
cover and simmer 1
hour or until beans
are firm-tender
(time will vary
depending on age of
beans). Stir in rice
and bring to a
simmer. Cover and
simmer 15 minutes.
Uncover, stir in
pasta and 1/2 cup
water. Simmer 10
minutes or until
pasta is tender. |
