I don’t usually buy “mixes”. I figure why pay someone else to throw some stuff in a bag when I can do it myself for way less money, and not to mention actually know what all is in there? Well, one exception is the Bob’s Red Mill “vegi soup mix”. It includes green and yellow split peas, barley, lentils and alphabet vegetable pasta. (Nothing mysterious in there!)
I’ve kept it on hand for awhile now and used it occasionally, and then I tried the version of it at the Bob’s Red Mill Visitor Store (If you live in the area, you should really go check it out). It’s way better, and all I had to do was ask and they gave me a copy of the recipe. I scaled it down for home use, and now it’s a great busy day dinner. I always have these ingredients on hand, and you can either cook it on the stovetop or throw it in the crockpot for an even crazier day.
My favorite way to serve this is with some biscuits, either plain, cheddar pepper, or whole wheat flax.
This soup makes a great meatless meal, which I think is a good idea to have in rotation, and is also on my list of “emergency dinners” for those nights when everything just went out the window, but by golly we will still eat a home cooked meal and sit at the table. 🙂
Bob’s Vegi Soup
1 3/4 cups Bob’s Red Mill Vegi Soup Mix
8 cups vegetable or chicken stock
14.5 oz can diced tomatoes, undrained
1 cup diced carrots
1 1/2 cups diced celery
1/2 cup diced onion
1 T dried basil
1 tsp garlic powder
1 tsp onion powder
14.5 oz can green beans, drained
salt, to taste
In a large pot, place everything except the green beans and salt.
Bring to a simmer and let simmer for 1 to 1 1/2 hours.
Add green beans and salt to taste.
Recipe source: Very slightly adapted from Bob’s Red Mill Visitor Center