Cheese Soup Mix In A Jar Recipes

Steps:

• Layer ingredients in a 1 quart canning jar in the order given. Use enough potato flakes to fill the jar- may not need the full amount (I didn't).
• For gift-giving, attach a card that reads: Bring 6 cups of water to a boil in a large pan. Add contents of jar, stir well, remove from heat, and let sit five minutes. Optional: May stir in one cup diced, cooked ham or broccoli.
• NOTE: I found that this soup got very thick as it cooled, so I've cut down on the original amount of potato flakes and increased the water. If you find that it's too thick, add another cup of boiling water.

Steps:

• Layer lentils, leeks, peppers, and carrots in Mason jar.
• Place bay leaf standing up on one side of the jar.
• Pour tortellini into jar, being careful not to overfill.
• Add the bouillon, onion powder, pepper, salt, fennel, parsley and paprika to a small zip-top bag.
• Seal the bag and place on top of the soup mixture.
• Add the following directions: Add all ingredients to a large saucepan with 5 cups of water and 1 (14oz) can of diced tomatoes. Bring to a boil. Reduce heat and simmer for 15-20 minutes or until lentils and tortellini are tender. Serve topped with grated cheese or pesto. Optional additions: Add 2 cups of chopped chicken or turkey and ½ cup frozen peas.

Steps:

• Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
• Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
• Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

Steps:

• Slice the cheese into 2-inch chunks. Carefully layer the cheese in a clean jar or glass bowl, adding the thyme sprigs, rosemary sprigs, bay leaf, garlic and peppercorns as you go.
• Pour over enough olive oil to cover. Seal tightly and refrigerate for at least several days before serving. This keeps, refrigerated, for up to 1 month.