Beef Vegetable Soup Starter Mix

.
1 c. Dry minced onions
1/4 c. Onion powder
1/4 c. Parsley
2 tsp. Onion salt
2 tsp. Summer savory
2 tsp. Dried Celery leaves
1 tsp. Mustard seeds
1 tsp. Peppercorns
1 T. Dry Sweet pepper flakes
1/4 tsp. Thyme
1/4 tsp. Garlic powder
7 oz. Beef bouillon granule or powder
1/4 c. Homemade dry gravy mix
1/2 c. Dried chopped vegetables

Combine all ingredients in lg Jar or vacuum seal Bag.

Attach Tag/Directions:

(1) 1 1/2 Tbsp. Starter Mix used per every 1 c. water.
3 oz. chopped stew meat

(2) 4 – 5 Tbsp. Starter Mix used per every 1 qt. water.
1/4 lb chopped stew meat

(3) 8 tbsp Beef Vegetable Soup Starter Mix to 1/2 gallon.
1 pound chopped stew meat

To make Beef Veggie Soup:
Choose amount above ( 1, 2 or 3
Combine Mix & water in med-large pan and bring to a boil for 1 minute. Cover & simmer for 1 hour.
Add small cut up pieces of stew beef. Continue simmering, covered
for 1 1/2 hours.

Serve with dumplings, biscuits or corn muffins.

Beef Vegetable Soup Starter Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

(Click on the stars to vote!)

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preparation timePrep 10 minutes mins

total timeTotal 10 minutes mins

This savory dry soup base combines onions, beef bouillon, herbs, gravy mix, and dried vegetables in one jar for quick homemade beef vegetable soup. Estimated cost is $17.38 for the full mix, or about $0.58 per 1-cup soup base serving before adding beef and water.

ServingsServings 30 servings

CourseCourse Pantry Staple, Soup Mix

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $17.38

Ingredients

1/21x2x

• ▢ 1 cup dry minced onions
• ▢ ¼ cup onion powder
• ▢ ¼ cup parsley
• ▢ 2 teaspoons onion salt
• ▢ 2 teaspoons summer savory
• ▢ 2 teaspoons dried celery leaves
• ▢ 1 teaspoon mustard seeds
• ▢ 1 teaspoon peppercorns
• ▢ 1 tablespoon dry sweet pepper flakes
• ▢ ¼ teaspoon thyme
• ▢ ¼ teaspoon garlic powder
• ▢ 7 ounces beef bouillon granules or powder
• ▢ ¼ cup homemade dry gravy mix
• ▢ ½ cup dried chopped vegetables

Equipment

Large Mixing Bowl

Large jar or vacuum-seal bag

Measuring Cups

Measuring Spoons

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Combine the dry minced onions, onion powder, parsley, onion salt, summer savory, dried celery leaves, mustard seeds, peppercorns, sweet pepper flakes, thyme, garlic powder, beef bouillon, dry gravy mix, and dried chopped vegetables in a large bowl, jar, or vacuum-seal bag.
2. Stir or shake well until evenly combined.
3. Store in an airtight jar or sealed bag in a cool, dry place.
4. To make soup, use 1 1/2 tablespoons mix with 1 cup water and 3 ounces chopped stew meat, or 4 to 5 tablespoons mix with 1 quart water and 1/4 pound chopped stew meat, or 8 tablespoons mix with 1/2 gallon water and 1 pound chopped stew meat.
5. Bring the mix and water to a boil for 1 minute.
6. Cover and simmer for 1 hour.
7. Add the chopped stew beef and continue simmering, covered, for 1 1/2 hours.
8. Serve with dumplings, biscuits, or corn muffins.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is estimated from approximately 45 1/2 tablespoons of dry mix at 1 1/2 tablespoons per 1-cup serving.
Prep time is an estimate based on measuring and combining the dry ingredients.
Dry mix shelf life is best within 12 months in an airtight container in a cool, dry cupboard.
Prepared soup should be refrigerated within 2 hours and used within 3 to 4 days.

Tried this recipe?

Let us know how it was!

Beef Vegetable Soup Starter Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

(Click on the stars to vote!)

Pinterest Facebook Email

Share

Print SaveGo to Collections PDF

preparation timePrep 10 minutes mins

total timeTotal 10 minutes mins

This savory dry soup base combines onions, beef bouillon, herbs, gravy mix, and dried vegetables in one jar for quick homemade beef vegetable soup. Estimated cost is $17.38 for the full mix, or about $0.58 per 1-cup soup base serving before adding beef and water.

ServingsServings 30 servings

CourseCourse Pantry Staple, Soup Mix

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $17.38

Ingredients

1/21x2x

• ▢ 1 cup dry minced onions
• ▢ ¼ cup onion powder
• ▢ ¼ cup parsley
• ▢ 2 teaspoons onion salt
• ▢ 2 teaspoons summer savory
• ▢ 2 teaspoons dried celery leaves
• ▢ 1 teaspoon mustard seeds
• ▢ 1 teaspoon peppercorns
• ▢ 1 tablespoon dry sweet pepper flakes
• ▢ ¼ teaspoon thyme
• ▢ ¼ teaspoon garlic powder
• ▢ 7 ounces beef bouillon granules or powder
• ▢ ¼ cup homemade dry gravy mix
• ▢ ½ cup dried chopped vegetables

Equipment

Large Mixing Bowl

Large jar or vacuum-seal bag

Measuring Cups

Measuring Spoons

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Combine the dry minced onions, onion powder, parsley, onion salt, summer savory, dried celery leaves, mustard seeds, peppercorns, sweet pepper flakes, thyme, garlic powder, beef bouillon, dry gravy mix, and dried chopped vegetables in a large bowl, jar, or vacuum-seal bag.
2. Stir or shake well until evenly combined.
3. Store in an airtight jar or sealed bag in a cool, dry place.
4. To make soup, use 1 1/2 tablespoons mix with 1 cup water and 3 ounces chopped stew meat, or 4 to 5 tablespoons mix with 1 quart water and 1/4 pound chopped stew meat, or 8 tablespoons mix with 1/2 gallon water and 1 pound chopped stew meat.
5. Bring the mix and water to a boil for 1 minute.
6. Cover and simmer for 1 hour.
7. Add the chopped stew beef and continue simmering, covered, for 1 1/2 hours.
8. Serve with dumplings, biscuits, or corn muffins.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is estimated from approximately 45 1/2 tablespoons of dry mix at 1 1/2 tablespoons per 1-cup serving.
Prep time is an estimate based on measuring and combining the dry ingredients.
Dry mix shelf life is best within 12 months in an airtight container in a cool, dry cupboard.
Prepared soup should be refrigerated within 2 hours and used within 3 to 4 days.

Tried this recipe?

Let us know how it was!