I love a bowl of hot soup in winter and this is such a great way to eat more soup. You can prepare a few jars of soup mix ahead of time and whenever you finish a busy day and want to eat a hearty vegetable soup, you can prepare it in no time! In this soup, I love to put lentils, peas, quinoa or rice. When you want to make the soup, you simply add a few vegetables that are readily available in your fridge and a can of diced tomatoes. You go do other things while the soup simmers for about 50 minutes and then you have that hot bowl of soup that is so comforting.
My friend Melany at Fine Food Factory makes the best soup mixes! I bought a few before Christmas and used them all over the holidays. It was so delicious and everyone loved them! When they ran out, I decided to create my own mix before I can place another order. It turned out so great! I always keep a few jars handy, you never know when you will need it!
- 1 tablespoon parsley, dried
- 1 tablespoon basil, dried
- 1 teaspoon garlic powder
- 1 teaspoon celery seeds
- 1 tablespoon onion flakes
- 1½ teaspoon sea salt
- ½ teaspoon black pepper, freshly ground
- 1½ tablespoon chives, dried
- ⅓ cup green lentils
- ⅓ cup yellow split peas
- ½ cup quinoa or brown rice
- ⅓ cup green peas
- ¼ yellow split peas, to top off the jar
- 1 onion, diced
- 2 carrots, diced
- 1 head brocoli, cut in small florets
- 1 can (796 mL) diced tomatoes
- 10 cups water
- Place all ingredients in a 500 mL mason jar in the order that they appear. You will get beautiful layers of colours in your jar.
- In a large pot, saute the onion, carrots and brocoli in grapeseed oil over medium heat.
- Add the soup mix and mix well.
- Stir in one can of diced tomatoes, 10 cups of water and bring to a boil.
- Simmer on medium to low heat for approximately 50 minutes.
- Serve warm.
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