It's so cold in Christchurch today so I have a packet of Kings minestrone soup mix so I am making that. But do you make your own soup mix! What do you put in it!
purplegoanna,
Feb 29, 6:30pm
yip tbh ive never added a kings mix, mine are made up from broths with veges added and either a little rice, egg noodle to add some carbs.
twindizzy,
Feb 29, 6:34pm
I use Kings as a base, add some form of pasta, veges, bacon, chorizo and chillies.
elliehen,
Feb 29, 6:51pm
I buy barley, split peas, brown and red lentils separately and always have them on hand in winter as the basis for a hearty soup.
uli,
Feb 29, 6:56pm
I cook shin bones or chicken bones, get the meat off and then add any vege I have. Usually carrots, celery, parsley, lovage, leeks, parsnip and some potatoes and/or pumpkin for some carbs.
kinna54,
Feb 29, 7:13pm
I have used the king mix, but don't like the artificial stocky flavour that it has, it is often packed with a stock coating the mix.I would rinse that off before cooking if I used it again. Normally I make my own mix, and select my ingredients from the bulk bin, (prefer New World's selection). I always include a good quantity of barley, yellow and green split peas,(well soaked before use), assorted lentils in lesser quantities, and New world even have the alphabet letters if desired. I prefer bacon hock or bones, for the stock and base meat, but always shop around as they are getting expensive.
davidt4,
Feb 29, 8:10pm
I've never used packaged soup mix and I think it's an odd concept.There are all kinds of soups that you can make, all of them with different ingredients, and I don't see the need for a generic "soup mix" , especially if it contains artificial flavourings as mention by kinna54.
Would the original poster like a recipe for Minestrone !
cgvl,
Feb 29, 9:51pm
I buy one called soup mix which is just a mix of lentils, split peas, pearl barley and alphabets. I then add pasta, vegies and bones (eg chicken, beef, ham/pork/bacon) to it along with some seasoning and herbs. We like ours thick and not too chunky so I tend grate most of the vege to get a thicker consistency. I do buy from time to time the King's and another which was called Stockpot but do add extra vege and sometimes seasoning to it. My basic winter quickie/standby is cream of pumpkin: boil pumpkin and onion together in a little water. mash and add seasonings and milk to give consistency you would like. takes no more than 20mins from start to table.
makespacenow,
Feb 29, 10:06pm
no never use stuff like that. make own soups. Come from a place where we have soups daily sort of a starter.now I have to admit in summer here I make only 2-3 days per week but in winter daily.(or have 3-4 in fridge to rotate).
kinna54,
Feb 29, 11:06pm
Have also most certainlymade my own soups from other bases as well;everything fromfrench onion, minestrones, broth, creme soups to consomme, but quoted the basic mix that is the traditional kiwi style base of a thick, hearty meaty kiwi style meat and vege winter soup. Have also made a lot of soup from just making my own good ol vegetable stock.(with absolutely no meat or bones added).but originally answered OP's enquiry re a packaged grain type soup mix. One good thing about the cooler days coming is looking forward to hearty soup.YUM!
oops edited for typos sorry.
lindylambchops1,
Mar 1, 3:01am
Try this! PALOUSE SOUP MIX
2-1/2 c. green split peas 2-1/2 c. lentils 2-1/2 c. pearl barley 2 c. alphabet macaroni --I use brown rice instead 1 c. dried onion flakes 1/2 c. celery flakes 1/2 c. parsley flakes
Optional: 1-1/2 t. thyme 1-1/2 t. white pepper
Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 c. of mix.
TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if desired.
MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t. salt, if desired. Enjoy!
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