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Dry Soup Mixes

Dry mixes are expensive and come in tiny packages. You can make your own at a fraction of the cost.
Read About dried veggie blends and About bean flours before you try you first home recipes.
Dry Onion Soup Mix with variations
Instant Veggie-Noodle Soup
Generic Cuppa Soup with variations
Instant Noodle Soup
Instant Potato Soup

Dry Onion Soup Mix
I wonder how much money Lipton's has made since they introduced this 50 years ago? Yours costs less than 1/3 of the brandname mix. This also makes a great rub for roasts or crockpot meats, and of course that traditional California onion dip.

7 oz beef bouillon granules
1/4 c instant unsweetened tea powder
adds color and tang without more salt
1/2 teaspoon Pepper
1 1/2 cups dry minced onion
1/4 cup onion powder
1/4 cup parsley flakes
1/8 cup onion salt
2-4 tablespoons Kal or Red Star nutritional yeast
1-2 teaspoons ground celery seed
1-2 tablespoons sugar

Combine in order listed, mix very well but do not use blender. Keep the mixture in an airtight container such as a zippered plastic baggie with the air pressed out. Makes 2 cups (equivalent of 8 envelopes). 1/4 cup mix equals 1 envelope commercial soup mix.

TO USE: Soup-1/4 cup mix to 4 cups boiling water. Stir well until powder is dissolved. Onion dip- 4-5 tablespoon to 1 pint of sour cream or plain yogurt.

Variations These ingredients are optional but tasty:
1-2 tablespoons dried mushroom powder or 1/4 cup chopped dried mushrooms
Chicken: Use chicken bouillon
Vegetable: Use vegetable bouillon

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Cup of Vegetable Noodle Soup

1/3 cup vegetable flakes** (dried tomatoes, celery, onion, zucchini, onion, peas, broccoli and carrots)
1 tablespoon cracked wheat (bulger
1 tablespoon thin spaghetti, broken up
1/4 teaspoon dried parsley
1/4 teaspoon dried sweet basil
pinch garlic powder
pinch onion powder
salt and pepper to taste

Make vegetable flakes by putting dried vegetable mix in a blender and pulsing until smaller than pea-sized).
Combine in order listed, mix very well but do not use blender. Divide the mixture into 2 airtight containers such as zippered plastic baggies with the air pressed out. Makes about 1/2 cup (equivalent of 2 cup a' soups). 1/4 cup mix equals 1 serving of commercial soup mix.
Place dried ingredients in a preheated thermos or other covered container. Pour 1 cup boiling water over dry ingredients.

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Generic Dried Instant Soup Mix (Cuppa Soup Powder)- Bulk Recipe with Variations

3 tablespoons split peas,small lentils, or bean flour
OR 6-8 tablespoons any bulk instant bean/pea flakes
2 tablespoons fine bulger OR cracked wheat or instant rice
1/4 cups dry vegetable flakes**
1 tablespoon unhulled sesame seeds
1 tablespoon sunflower seeds
2 tablespoons nutritional yeast
1/2 teaspoon Salt
Crush seeds and peas to a fine powder in blender, add rest of inngredients and pulse till mixed. Store airtight. Shake to redistribute ingredients each time you remove a serving.

Soup:
1 1/2 tablespoons soup powder
1 cup boiling water
Combine soup powder and boiling water in a covered container. Let stand several minutes before eating.

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Instant Noodle Soup Mix
2 tablespoons chicken-flavored instant bouillon
1 tablespoon dried mixed vegetable flakes (salad sprinkle is good in this)
1/2 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 tablespoon dried onion flakes
1/2 teaspoon poultry seasoning
1/8 to 1/4 teaspoon pepper
1/2 package ramen noodles, broken into 1" pieces If you have time to cook it, for the ramen noodles you can substitute:
4 oz. (one cup)broken vermicelli or tiny soup noodles

In small bowl, combine all seasoning ingredients; mix well. Spoon into small plastic bag or container; add pasta. Shake and seal.
You can turn this into a kitchen gift-in-jar! Make it with the regular noodles, package in a sealed Mason jar, tie on a gift card" "To make Holiday Soup- in four-quart saucepan combine seasoning, pasta, and 6 cups water. Bring to a boil over medium heat, stirring occasionally. Cook over medium heat 5-7 minutes, or until pasta is of desired doneness, stirring frequently. Yield: 5, one-cup servings. May add one cup cooked cubed chicken, turkey or vegetables to the soup.

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Instant Potato Soup Powder
12 servings

1/4 cup (about 2 ounces) chicken bouillon granules
3 cups instant mashed potato flakes, packed
2 tablespoons instant minced onions
3 tablespoons dried green onions
1 teaspoon white pepper
1/4 cup bacon bits, real or soy; crumbled well (Optional)
1 tablespoon parsley flakes
1/2 tablespoon dill weed
1/2 teaspoon thyme
1 cup instant milk powder
1 teaspoon turmeric (OPTIONAL)

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**Bulk dry vegetable blends:
Selection: prices for dried vegetable blends range from $10 to $20 per pound in the bulk or herb department of your natural foods grocery or at camping supply stores. Avoid those with corn or potato chunks, they don't rehydrate instantly. Dried "Salad sprinkle" with greens and sesame seeds is a nice addition or variation. Some stores also carry dried tomato broth or cream soup powder.
Storing dry soup mixes: shelf life is reduced when veggies are powdered. (More surface area exposed to the air.) Vacuum sealing should prolong storage, as will freezing or refigerating. However, you may not want to make up a lot of powdered mixes at one time for the best results. Once you have all of your ingredients on hand to make mixes, then make small batches. Try making enough to last for about a month or so, until you get a good idea of how long they will stay 'fresh'.

Use 2 tablespoons white bean flour per cup of liquid for thin soups or just to add flavor and color, 3 tablespoons for medium-thick and 4-5 tablespoons for thick soups, stews or gravies. Whisk into soup stock, or use hot water flavored with 1 teaspoon meat-based or vegetable soup base per cup of water. Cook and stir 3 minutes. Blend after cooking, if desired, for a creamier soup. For pea and lentil soups, use only 1 tablespoon flour per cup of liquid for thin soups, 2 tablespoons for medium and 3 tablespoons for thick soups.