Soup Mix in a Jar

Soup Mix in a Jar

• 1/3 cup beef bouillon granules
• 1/4 cup dried minced onion
• 1/2 cup dried split peas
• 1/2 cup uncooked twist macaroni
• 1 cup uncooked tri-color spiral pasta
• 1/4 cup barley
• 1/2 cup dried lentils
• 1/3 cup white rice

Directions:
Layer ingredients (except pasta) in a quart jar.  Put tri-color spiral pasta in a separate plastic bag and that will fill the rest of the jar.

To prepare soup:
In a large kettle, brown 1 pound ground beef or stew meat cut into bite-size pieces in a little olive oil.  Remove tri-color pasta from top of jar and set aside.  Add the rest of the contents of the jar to the kettle with 12 cups water.  Bring to a boil and simmer 45 minutes.  Add pasta and simmer an additional 15 minutes.  Serves 12.

Financial Peace University: Week 1: Super Saving

Beginning the Class
My husband and I started the Dave Ramsey “Financial Peace University” class last night, hosted through our church.  I am the "moderator" or discussion leader.  We had about 25 people come!  Most were really enthusiastic and signed up for the full 13 week course.  We are repeating lesson 1 tonight for those who were not able to come last night.  The cost for the course is $99, so it definately isn't cheap, but everyone who has been through the course that I have talked to said they would have paid much more for it!   Dave Ramsey is an engaging speaker (he had our attention the whole time- and time went really quickly), and the video series we’re watching for the class is very professional.
Week 1
The format of this particular class we’re taking is:

1. Watch the class video for the first hour
2. Class discussion topics
3. Assigned homework

So what was the topic for week 1?  Super Saving!

Super Saving
We watched the video, and learned that the first step is SAVING MONEY.  Several points were emphasized:

1. Savings must become a priority.
2. You must save for an emergency fund, major purchases, and wealth building.
3. Decide and agree with your spouse on what qualifies as an emergency.

It amazed me that so many people do not save at all.  Alex and I have become savers, and we agree on what is an "emergency" in our household.  Dave talked about what is NOT an emergency: Christmas, new clothes, etc.   Emergencies could include car trouble, losing a job, medical problems, death in the family and many  other things. Needing a vacation is not reason to dip into our emergency fund.
The Baby Steps
To teach how to remove debt, save, and build wealth, Dave Ramsey uses his tried and true 7 Baby Steps. This week focused on baby steps 1 and 3, which both have to do with saving.

We will get to baby step 2 in another lesson.


Baby Step 1
The first step in the plan is to have a beginner emergency fund of $1000. Dave says this step needs to be done FAST.  Most people can have this step done in 1-2 months.  The beginner emergency fund helps to repel emergencies!  By having this, when something does go wrong, say the car needing to be fixed, it does not become a crisis. 

Baby Step 3
In Baby Step 3 Dave Ramsey talks about how once we’ve got our debts paid off (baby step 2- in another lesson), we need to save 3 to 6 months of expenses and put it in a money market account somewhere. Keep the money accessible. but not too accessible.  He stated you can even keep it in your drawer, but then it seems to disappear on non emergencies- like pizza.  He talks how this step when completed brings a sense of security to the marriage.  Women especially feel more secure knowing it is there, and men have a greater marriage because of the women feeling more secure financially.  Dave also gave an analogy of a brick.  By itself, the brick is amoral.  It is not good, it is not bad.  However, if you get a real jerk with the brick, he could throw it through a window and vandalize something.  If you give a brick to a good person, he may use it to build a home for charity.  Money is the same way, in an of itself it is neither good nor bad.  It is how the person uses it that is good or bad.
Homework for next week
Our group discussed the DVD and the principles that we were taught. This discussion included why we don't save, why we use credit cards for emergencies, and reiterating why the emergency fund is so important.  After the discussion, the homework was given to read several chapters out of Financial Peace Revisted, as well as to complete the "Quickie Budget" for next weeks class. 


Fpu Quickie Budget

Containers for Storing Food

While planning and implementing your food storage, there are various types of food containers to consider. Which is best will be determined by your resources, storage needs, storage environment and the length of time you need to preserve the food source for.


Any of these containers will allow you to safely store food. Click on a container type to find specific instructions on how to use it safely.  I use all of these types of containers in my food storage.
 

#10 Cans: These are great for rice, flour, powdered milk, pasta, wheat.... just about anything.  Pro's:  Can put 6 in a box, and can stack the boxes; rodent proof, light proof.  Cons: Price.
I use these primarily for powdered milk, onions, and some flour.

Foil Pouches:  Much cheaper than #10 cans, great for preventing light from entering food.  These work great in conjunction with Plastic buckets (5-6 gallon bags). Cons: Harder to stack (unless in boxes).  Rodents can penetrate these.
I use these to line my 5 gallon buckets.

Plastic Buckets: Pro's: Can get for free at many bakeries (ask for their icing buckets);   Stack well; works great in conjunction with mylar bags; rodent proof; size is desireable for many items.  Con's: Can let light through.  Air can also permeate the plastic. *Make sure bucket is Food Grade.
I use these for wheat, rice, flour, oats, and dehydtrated foods (packaged in vacuum sealed bag first).

Glass Jars: Pro's: found in most supermarkets; inexpensive; rodent proof; airtight.  Con's: Breakable; lets light in.
I use these for canned fruits, vegetables, jellies, jams, syrups, brown sugar, marshmallows, candies, etc.



Original Containers: Pro's: You don't have to do anything to these containers!  Con's: depending on what is being stored, can let rodents in. I will leave some items in their original container, THEN put it in a different container.  Example:  I keep boxes of jello and pudding in a large Rubbermaid container.

PETE Plastic Containers: Make sure not to use these if they previously stored non-food items. Pro's: cost; airtight.  Con's: Can let light in.

Vacuum Sealer Bags:  Pro's: Convenient and easy to use; can use for wet or dry foods, airtight; lightweight.  Con's: Must purchase a vacuum sealer; cost.
I use these for dehydrated foods, and foods that will be going in the freezer for a while.

Creamy Potato Soup Mix

Creamy Potato Soup Mix
2 cups instant mashed potatoes (potato flakes)
1 1/2 cups nonfat dry milk
2 TB instant chicken bouillon
2 tsp dried minced onion
1 1/2 tsp seasoned salt
1 tsp dried parsley
1/4 tsp dried whole thyme
1/4 tsp ground white pepper
1/8 tsp turmeric*

Directions:
Combine all ingredients in a large bowl, mixing until completely blended.  Store in airtight container.
*Note: if you don't have turmeric, omit it.  It gives a little flavor and color to the soup but it is not necessary.

To prepare soup:
Place 1/2 cup soup mix in a soup bowl or mug.  Add 1 cup boiling water slowly while mixing with a whisk or fork and stir until smooth.  Let soup sit 1-2 minutes to thicken slightly.  Salt and pepper to taste.  Add shredded cheddar cheese or parmesan cheese if desired.

Makes approximately 6 bowls of soup.

Free TurboTax Business Download

Here is a great way to do your taxes- for free!  This is for the BUSINESS TurboTax download.  It does NOT include the year to year transfer option however.  So, check it out- I did it last year and it worked flawlessly.  This year I want to import all of last years information, so I will have to buy it- Darn. Click Here for the download.

My Grocery Cash Experiment

I don't use credit cards.  However, I do use my debit card all the time.  I decided that last month, January, I would try to only use cash for groceries, since this is the area we have the most control over.  I slashed my food budget by 35% (just to see if I could do it), got that amount of cash, and put it in an envelope.  Every purchase I made at the store for food, laundry, household goods, etc, I used this cash.  Here is what I found out:

1. I really had to plan out what we were going to eat for each week.
2. I tried to only go to the store once each week.
3. I tried to only buy what was on my list (that didn't work too well)
4. I "ad-matched" all of our produce, making it really inexpensive.
5. I was able to buy about $100 of food storage.
6. Not only did we eat fabulously, I had money left over!  

From now on, I am only using cash for groceries.  When it is gone, it is gone.  

Chicken Rice Soup Mix

Chicken Rice Soup Mix
2 cups uncooked long grain white rice*
1/4-1/3 cup chicken bouillon granules
4 tsp dried tarragon
4 tsp dried parsley flakes
1/2-1 tsp pepper, to taste

Directions:
Combine above ingredients.  Cover, label and date.  Store in a cool dry place for up to 6 months.
*can use long grain brown rice; store up to 3 months

To prepare soup:
In a saucepan, bring 3 cups water, 1 TB butter or margarine and 2/3 cup soup mix to a boil.  redulce heat; cover and simmer for 15-20 minutes or until the rie is tender.  Add more water as needed for desired amount of broth.  Serves 12.
*If using brown rice, simmer 45-50 minutes or until rice is tender.

Chicken Noodle Soup Mix

Chicken Noodle Soup Mix

1/4 cup dried red lentils OR 1/4 cup dried carrots
3 TB dried minced onion
3-4 TB chicken bouillon granules
1/2 tsp dried dill weed
1/8 tsp celery seed
1/8 tsp garlic powder
1 bay leaf
1 cup uncooked egg noodles

Directions:
In a clear pint jar, layer from bottom to top, lentils, minced onion, bouillon, dill, celery seed, garlic powder, bay leaf and enough noodles to fill jar.  Close tightly.

To prepare soup:
Bring 8 cups water to a boil in large saucepan over high heat.  Stir in jar of soup mix.  Cover, reduce heat and simmer 15 minutes.

Remove and discard bay leaf.  Stir in 1 (10 oz) package frozen mixed vegetables and 2 cups cooked, diced chicken or turkey.  Cook 5 minutes more, or until vegetables and chicken are heated through and tender.

Serves 8-10.

Minestrone Soup Mix

Makes enough mix for 2-2 1/2 quarts of soup (8-10 generous servings).  This is a cute gift packed in glass canning jar.

Minestrone Soup Mix

• 2 TB plus 1 tsp good-quality beef bouillon granules (may substitue vegetable bouillon granules)
• 3 TB minced dried onions
• 3 TB coarsely chopped dry-packed (not oil packed) sun-dried tomatoes (or dried vegetable flakes)
• 2 tsp dried oregano leaves
• 1 tsp dried marjoram or thyme leaves
• 1/2 tsp dried minced garlic (may substitute garlic powder; do not use garlic salt)
• Scant 1/8 teaspoon crushed red pepper flakes (may substitute 1/4 teaspoon ground black pepper)
• 1/4 cup uncooked pearl barley
• 2-3 TB dried celery
  
• 1/4 cup dried red or brown lentils
• 1/4 cup dried green or yellow split peas
• 1/4 cup dried kidney beans
• 1/4 cup dried light colored beans
  
• 1/2 cup dried medium-size pasta

Ingredients to add to prepared soup:
1 lb. browned hamburger or sausage (can use bottled)
1 (15 oz) can crushed tomatoes
1-2 cups vegetables, frozen or canned


Directions:
Combine the dry spices, barley, lentils and split peas and put in plastic bag.  Then layer the beans into clean, glass jar: kidney beans and white beans.

Pack the pasta spearately in a small, sturdy plastic bag and tuck it into the top of the jar along with the spice mixture bag.  Close tightly.  The soup mix can be stored at room temperature for up to 2 months.

For a .pdf of the tag to attach to the jar, click here.
To prepare soup:
Remove the pasta & spice packet from the jar and set aside.  Soak kidney beans and white beans over night or do a quick soak by boiling them in water for 2 minutes.  Remove from heat, cover, and soak 1 hour.  Drain water after either method.

Combine the soaked beans and spice mixture with 9 cups of hot water in a large pot over medium-high heat.  Bring to a boil then reduce the heat to medium.  Cover and cook for 50-55 minutes, until the beans are tender.  Adjust the heat as needed so the soup is barely bubbling.  Add 1 can (15 oz) whole or crushed tomatoes (do not add before beans are tender or it may make the beans tougher and take longer to cook).  If the soup is too thick, add more water or tomato juice to achieve the desired consistency, then increase the temperature to medium-high to bring it to a boil.

Add 1 lb. of browned hamburger or sausage and any combination of vegetables (suggestions: 1 cup green beans, 1/2-1 cup cooked carrots, etc).  Add the pasta from the packet.  Cover and cook, stirring ocasionally, for 10-15 minutes, until the pasta is al dente.  Add salt and pepper or other seasonings to taste.

Ladle portions into individual soup bowls and garnish with grated Parmesan cheese, if desired.

Cover and refrigerate the cooked soup for 3-4 days.  The soup usually thickens upon refrigeration; thin it with water before re-heating.  The cooked soup can be frozen in an airtight container for up to 2 months.

Crock Pot Directions:  To adjust recipe for the slow cooker, estimate 3-4 hours on low for every hour of conventional cooking.  Estimate about 2-2 1/2 hours on high for each hour.

Enjoy!

Adapted from: http://projects.washingtonpost.com/recipes/2008/12/03/minestrone-soup-mix/printer/

Basic Cream Soup Mix

This past week I attended a class on "Soups & Artisan Breads".  When we (The Advisory Board for USU Extension Classes) were planning the upcoming classes for 2010, each of us on the board were really excited for this class.  A guest chef, Chef Adalberto Diaz Labrada, from the UVU Culinary Institute came and taught us.  It was phenomonal!!  I have never done true "artisan" breads, so this was quite a treat.  As much of a treat for me, however, was getting the recipes for each of the soups.  Each soup is made from food storage ingredients that can be made up ahead of time and packaged in a canning jar, airtight container, or a ziplok bag.

Basic Cream Soup Mix
2 cups powdered non-instant, non-fat dry milk (the kind that the LDS cannery sells works GREAT)
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 TB dehydrated onion or vegetable flakes
2 tsp Italian Seasonings (or a combination of your favorite seasonings)
Optional: 1/2 cup mashed potato flakes

Directions:
Combine all ingredients and store in closed plastic bag or air tight container until ready to use.  It does not need to be refrigerated.

Yield: Equal to 9 cans of cream soup

To substitute for 1 can of cream soup:
Combine 1/3 cup of dry mix with 1 1/4 cups cold water.  Cook and stir on stove top or in microwave until thickened.  Add thickened mixture to casseroles as you would a can of soup.

Creamed Soup Adaptations:
Add any of the following ingredients for a delicious soup:

Potato:  to cooked soup, add 1 cup cooked potato cubes
Mushroom: to cooked soup, add 1 (4 oz) can mushrooms
Tomato:  Heat 2 cups tomato sauce; do not boil.  Slowly add warmed tomato sauce to cooked soup with a whisk.  This will help control curdling.
Broccoli Cheese:  Combine dried soup mix with 1/3 cup fresh or frozen broccoli and water.  Cook and stir until thickened.  Add 1 cup grated cheese and mix until well blended.

(Adapted from: SOS Soups or Sauces, Proctor, D. & Serfustini, E., online publication: http://extension.usu.edu/fsne/files/uploads/recipes/soup%20or%20Sauce%20Book.pdf)

Basic Cream Soup with Potato (cheese and bacon too!)  It was really, really good.