Can you believe a soup with zucchini, cauliflower, and peas that's pantry-friendly? It's got hearty black-eyed peas and lentils, too. Combine it with a slice of Rosemary Olive Oil Bread or Soft Two-and-a-Half-Hour Whole Wheat Bread, and you've got a perfect little meal!
As I mentioned in May, I'll be sharing jar mixes each month from now (May, really) through December to give you some great ideas for gift-giving to neighbors and friends. I love the idea of giving a meal in a jar because it's such a time-saver for the recipient during a busy time of year. I have had more than one friend tell me how perfect the meal in a jar was!
Plus, these are easy to make ahead for yourself, too. Pull out a jar for a quick meal or a quick treat, or even in an emergency.
PREP TIME (making the jar mix): 10 minutes
COOK TIME: 45 minutes
IMPORTANT NOTES ABOUT THIS JAR MIX:
- Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.
- You can purchase many of the ingredients in this Vegetable Legume Soup at your local grocery store.
- You can purchase the dehydrated (or freeze-dried) ingredients at Thrive Life (where I get a little discount if you do) or at Honeyville or at Augason Farms, OR you can dry them yourself using a food dehydrator. That link is to the dehydrator I use--I love it, but I know there are fancier ones out there, too.
- If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".
VEGETABLE LEGUME SOUP
COOK TIME: 45 minutes
JAR MIX INGREDIENTS
In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):
- 1 c. dried zucchini (See notes above for purchase options for the freeze-dried and dehydrated ingredients.)
- 3/4 c. dried cauliflower
- 1/2 c. dried peas
- 1 tsp. onion powder
- 1/2 tsp. garlic salt
- 1 tsp. parsley
- 1/2 tsp. thyme
- 2 Tbsp. tomato bouillon (like this--I find it in the Mexican aisle of my local grocery store; can substitute chicken bouillon if desired)
- 1 tsp. oregano
In a small baggie, combine:
- 1/2 c. black-eyed peas
- 1/2 c. lentils
Place the baggie in the jar on top of the vegetables and spices.
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| Follow the updated directions below as well as the correct layering order above. |
COOKING DIRECTIONS
Attach to the jar using a sticker or tag:
Pour lentils and black-eyed peas from the baggie into a pot with 10 c. water. Bring to a boil over high heat, then cover and simmer on low for 30 minutes. Add all the vegetables and spices left in the jar and continue simmering 15 minutes.
Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.
To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.
