Something’s gotten me. I don’t think it’s swine flu, but I’m feeling pretty miserable. I’m tired and achy and congested . . . you get the idea. It’s a little cold out and it’s been drizzling all day. I’m cuddled up with a soft blanket and am about you warm myself up with some of my favorite soup mix.
It occurred to me that some of you may be interested in the soup mix, so you’ll find the recipe below. I mix it up in big batches and store it in glass jars (Ball jars, leftover pasta sauce jars, etc.). That way it’s always at the ready when I want something warm. I like knowing what’s in it (unlike many canned soups from the grocery store that have ingredients I can’t pronounce), it’s economical, can even be vegan depending on what you add to it. Without further ado:
Soup Mix Recipe
1 16 oz bag pearled barley
1 16 oz bag split peas
1 16 oz bag lentils
2 cups brown rice or pasta (like macaroni or rotini)
1 cup dried onion flakes
1/2 cup celery flakes
1/2 cup parsley flakes
1 1/2 tsps. thyme
1 1/2 tsps. white pepper
Mix all ingredients together and store in airtight jars. Makes 10 cups.
To cook: Add 4 cups broth (vegetable or chicken) for every 1 cup of soup mix. Bring to a boil, then reduce heat, cover and simmer 45-60 minutes.
The beauty of this soup is that you can eat it as is, or add in anything else you want. I’ve used chopped tomatoes, carrots, basil, spinach and mushrooms in various combinations. You can also add cooked meat if you have some on hand — I’ve eaten this once with chicken and once with sausage.
I hope you’ve been able to escape some of the nastiness of this flu season, but if it’s cold and rainy where you are, this soup may be just the thing.
What frugal food do you like to eat when it’s cold out?
Photo Credit: JD’na
