Dried Onion Soup Mix

3/4 cup Instant Onion Flakes
1/3 cup Beef broth instant granules
4 teaspoons Onion powder
1/4 teaspoon Celery seed
1/4 teaspoon Sugar

Mix all ingredients and store in an airtight container. 5 Tbsp.
= 1.25 oz or 1 package of soup. Mix may also be stored in
homemade foil pouches in amounts desired for later use,
and then store foil pouches inside a larger airtight container.

Note: Sugar may be omitted for diets which require little or no
sugar.

This recipe may be used in place of 'Lipton' brand Onion Soup
Mix for any recipe calling for Onion Soup Mix. This is great
for making dips, by adding 5 Tbsp. Soup Mix to
2 cups Sour Cream, or for great seasoning in hamburger patties
& meatloaf, by adding 5 Tbsp. per pound of lean ground beef.

Homemade Onion Soup Mix



3/4 cup instant minced onion

1/3 cup beef-flavor instant bouillon

4 teaspoons onion powder

1/4 teaspoon celery seed, crushed

1/4 teaspoon sugar



Combine all ingredients. Mix well.

Place in a storage container with a tight-fitting lid. Seal tightly.

Store in a cool, dry place for up to six months.

Stir or shake well before each use.



Makes 18 tablespoons. Approximately 5 tablespoons equal a 1.25-ounce

package of puchased dry onion soup mix.

Basic Bean-Soup Mix



Ingredients



Dried-bean mix:

1 pound dried kidney beans

1 pound dried yellow lentils

1 pound green split peas

1 pound dried black beans

1 pound dried black-eyed peas



Spice mix:

5 teaspoons salt

5 teaspoons dried basil

5 teaspoons dried rosemary

5 teaspoons dried marjoram

2 1/2 teaspoons black pepper

1 1/4 teaspoons crushed red pepper

5 bay leaves



Additional soup ingredients for 1 packet dried-bean mix and 1 packet

spice mix:

8 cups water

1 smoked ham hock (about 1/2 pound)

1 cup chopped onion

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Preparation

To prepare dried-bean mix, combine first 5 ingredients in a large

bowl. Divide the bean mixture into 5 equal portions (about 2 1/2 cups

each), and place in airtight containers.



To prepare spice mix, combine the salt and the next 6 ingredients

(salt through bay leaves) in a bowl. Divide spice mix into 5 equal

portions. Place in small airtight containers.



To prepare the soup, sort and wash 1 portion dried-bean mix, and place

in a large Dutch oven. Cover with water to 2 inches above beans; cover

and let stand 8 hours. Drain.



Combine the drained bean mixture, 8 cups water, and the ham hock in a

large Dutch oven; bring to a boil. Add 1 packet spice mix, onion, and

tomatoes. Cover, reduce heat, and simmer 2 hours. Uncover; cook 1

hour. Discard bay leaf. Remove ham hock from soup. Remove meat from

bone; shred meat with 2 forks. Return meat to soup.

Yield



6 servings (serving size: 1 1/2 cups)