I have always loved this concept of anything-in-a-jar, and relished when at Christmas time, I have been given brownies in a jar or sand art cookies in a jar. (Actually, I have been just as excited about the canning jar that the gift came in.) I know of a girl who did all of her one -year supply in jars and filled her pantry with it! (What a woman!) I have tried many of these recipes below for my family, and for my size of family (8), it was not enough for us. We would need two-quart jars for each meal. Now that we have been living solely off of our food storage, I have learned to really make some good tasting food. Although I admire the sister who filled her pantry with quart jars, I know that I can make better tasting food, and have a lot more variety by cooking from scratch every time. I would however; use these soups-in-a-jar for “Fast food” times when I only had time to dump it into a crock-pot in the morning, and return to it later that day. I must admit though, those jars all full, layered to the top are a beautiful sight to behold!

Potato Soup Mix   

1-3/4 cups instant mashed potatoes  

1-1/2 cups dry milk  

2 Tb. instant chicken bullion  

2 tsp. dried minced onion   

1 tsp. dried parsley  

1/4 tsp. ground white pepper  

1/4 tsp. dried thyme  

1/8 tsp. turmeric or curry  

1-1/2 tsp. favorite seasoning salt.  Measure all ingredients in a canning jar or vacuum seal bag.

To Use:  place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

Possible Variations:

Add small dehydrated potatoes or bacon bits, or small amount dehydrated broccoli or dehydrated corn or celery

Split Pea Tortellini Soup

Mix 3 ounces dried cheese-filled tortellini (2/3 cup)

1/4 cup dried tomatoes

1/3 cup dried split green peas  

1/2 cup dried chopped carrots   

1 tablespoon instant chicken bouillon granules. 

1 tablespoon dried minced onion 

1 1/2 teaspoons dried basil –

Crushed 1 1/2 teaspoons dried thyme — crushed    1/2 teaspoon garlic powder   

1/4 teaspoon ground pepper  

Add a couple Table spoons Tomato Powder

Layer all ingredients in a Jar, or Vacuum Seal bag; seal & attach a tag with directions. 
Attach Tag:
1 pkg mix.
Add 5 cups water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender.

(Option: Add 1 cup chopped cooked ham or sausage or add imitation bacon bits to the mix above ahead of time for bacon flavor)

Serves 4.

Texas Two-Step Soup Mix

1 (1.61-ounce) package brown gravy mix 

2 tablespoons mild red chili powder  

2 teaspoons dried oregano leaves 

1 teaspoon ground cumin  

1 teaspoon dried minced onion

1/2 teaspoon garlic salt

10 to 12 regular-size tortilla chips, coarsely crushed  

1 to 1 1/4 cups uncooked small to medium-size pasta 

Dehydrated corn, Dehydrated red and green bell pepper.

Layer ingredients in a jar. 
Instruction Tag:
Brown 1/2 pound ground beef.
 In a crock-pot combine the following: Browned ground beef,
Contents of jar 
8 c. water
Simmer a couple hours or until macaroni is fully cooked.

Sun Dried Tomato & Penne Soup

2 c. penne pasta   

dried tomatoes  dried mushrooms 

1/4 c. onion flakes  

1/4 c. parsley flakes 

1 T dried minced garlic  

1 1/2 tsp dried crushed thyme  

1 1/2 tsp dried minced basil  

1/2 tsp dried crushed red pepper 

Vegetable Broth powder  

Salt  Pepper 

Dried Green Beans.

Combine all ingredients in lg Jar or vacuum seal Bag. 
Attach Tag:
1 Jar Mix
8 cups water  Good with a little sausage.
 Combine all except beans in large saucepot. Soak for an hour. Bring to a boil, reduce heat, cover & simmer in Thermo cooker.

Cream of “Anything” Soup Mix

4 c. powdered milk  

1 1/2 c. cornstarch 

1/2 c. instant chicken bouillon granules 

4 tsp. dried onion flakes

2 tsp. dried thyme 

2 tsp basil – crushed

dried  1 tsp. pepper

Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.

To Use:

1/3 C mix

1 C water

Cook over low/med heat until thickened.

Variations: add 1/2 c. minced or chopped

*Choose One*: Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.

Creamy Wild Rice and Mushroom Soup

2.75-ounce pkg. Country Gravy Mix (regular or no-fat)  

1 tablespoon chicken bouillon granules

2 teaspoons dried minced onion

2 teaspoons dried celery flakes

1 teaspoon dried parsley flakes

1/4 cup uncooked wild rice  

1 cup uncooked white rice 

2 tablespoons coarsely chopped dried mushrooms from the produce section (shiitake, chanterelle or oyster)

Attach gift tag with following directions: 
Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Or, place in crockpot in the morning with 7 cups of water and let it simmer all day until you get home.

Dreaming of a White Christmas Soup Mix

1 package (2.75 ounces) regular or no-fat country gravy mix   

2 tablespoons chicken bouillon granules  

2 tablespoons dried minced onion  

2 tablespoons dried celery flakes

2 teaspoons dried parsley flakes

2 1/2 to 3 cups uncooked wide egg noodles or other pasta

Gift tag directions: 
Empty contents of jar into a 4-quart saucepan or Dutch oven. Add 8 cups water; heat to boiling on high. Reduce heat to medium; add one 10-ounce or two 6-ounce cans cooked and chopped chicken. Cover and simmer for 5 to 6 minutes or until noodles are tender, stirring occasionally.

Farmhouse Soup

2 tablespoons dried minced onion  

2 tablespoons dried parsley flakes

2 teaspoons salt

1/2 teaspoon lemon pepper

2 tablespoons beef bouillon flakes  

1/2 cup quick cook barley  

1/2 cup dried split peas 

1/2 cup rice, uncooked, do not use instant  

1/2 cup dry lentils

1/2 cup alphabet pasta, uncooked 

1 cup flavored spiral, macaroni, uncooked 

½ cup dehydrated carrots

½ cup dehydrated celery

1 cup dehydrated tomatoes

¼ cup dehydrated cabbage,

3 table spoons tomato powder.

Attach Tag:
Farmhouse Soup
1 pkg Mix
3 quarts water Boil then simmer. Add Beef ground or stewing if available.

 Winter Bean Soup Mix

1/3 cup dried yellow split peas  

1/3 cup dried green split peas

1/3 cup dried lima beans

1/3 cup dried pinto beans

1/3 cup dried kidney beans

1/3 cup dried great northern beans

1/4 cup instant minced onion

2 teaspoons chicken bouillon granules

1/4 teaspoon ground cumin  

1/4 teaspoon garlic powder

Layer all ingredients in a 1-pint glass jar.  On gift tag put recipe for Winter Bean Soup Mix as follows:
8 cups water 
Winter Bean Soup

Mix and the following fresh or already have dehydarated and include in jar:
2 medium carrots, chopped (1 cup) or 2 medium stalks celery, chopped (1 cup)
2 pounds smoked ham shanks or meaty ham bone
Heat water and Winter Bean Soup Mix to boiling in 4-quart Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.  Stir carrots and celery into bean mixture. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender. Skim fat if necessary. Remove ham shanks; remove ham from bone. Trim excess fat from ham. Cut ham into 1/2-inch pieces. Stir ham into soup. Heat until hot.

Vegetarian Black Bean Soup Mix

3 cups black beans, sorted 

3 tablespoons dehydrated onion

3 tablespoons granulated garlic

1 teaspoon crushed oregano

2 teaspoon salt

1/4 to 1/2 teaspoon cayenne pepper (do not omit)

Dried Cilantro  Dried chopped

Onion  dried limeslice

Attached the following instructions on a gift tag: 
Put in pot. Add 1 tablespoon olive oil and cover beans with 2 inches of water. Bring to a boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done.
Serve over Rice.

Turkey Noodle Soup Mix

1 cup Uncooked fine egg noodles

1 tablespoon instant minced onion

2 and 1/2 tablespoons chicken-flavored bouillon granules 

1 and 1/2 teaspoons pepper 

1/4 teaspoon dried whole thyme

1/8 teaspoon celery seeds  

1/8 teaspoon garlic powder  

1 bay leaf   

Add: Dried Turkey or chicken ,Dried Carrot Dried Celery Dried Corn

To make the soup:

Combine soup mix, 8 cups water, in a large pot. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Discard bay leaf

Minestrone Soup Mix

1/4 cup dried split peas

1/2 cup dried kidney beans

4 crumbled beef bouillon cubes

1 teaspoon dried basil 

1 teaspoon dried oregano 

1 teaspoon dried parsley 

1 1/2 teaspoons salt 

1/2 teaspoon ground pepper

1 cup elbow macaroni

Add dried carrots, dried celery, dried onion, dried corn, dried tomatoes,  3 Tbls. dried tomato powder.
Attach Tag:
8 cups water
1 jar minestrone soup mix
1 pound sweet Italian sausage
Place water into a large stockpot. Add the minestrone soup mix and simmer for 1 1/2 hours. Remove the skin from the sausage. 
In a medium skillet, brown the sausage, breaking it into small pieces. Add to soup.

Bean Soup Mix

1/4 cup dried garbanzo beans 

1/4 cup dried navy beans or lima beans 

1/4 cup dried red kidney beans or pinto beans 

1/4 cup dried whole or split peas 

3 Tablespoons minced dried onion 

2 Tablespoons whole wheat berries 

2 Tablespoons pearl barley

2 Tablespoons dried celery flakes 

2 tsps. instant beef bouillon granules

1/2 tsp. dried basil,

1 bay leaf,Salt, dehydrated onion, tomato powder
Layer all ingredients.

Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish servings. 

To make chili add chili powder and tomatoes, and beef if available. To make cheesy bean soup remove bay leaf, and use 4 cups water…mash a little add mild and cheese. 

Chicken Rice Bake Mix in a Jar

Sauce Base: Cream Soup Base Mix, Dehydrated Chicken pieces,

1 pkg Chicken Flavor Ramen noodles, broken up

1/2 cup Long-Grain Rice

1/8 cup Dried Minced Minced Onion

Dried mushrooms

Freeze dried or Fresh Chicken Breasts…and Raman seasoning packet.

Pour contents of jar into 9 x 13 greased pan. Combine 3 cups water, seasoning packet. Lay 3-4 skinless, boneless chicken pieces on top of rice/noodle blend. Pour water/seasoning mixture over all, cover and bake at 350 degrees F for 1 hour, 15

Beef Noodle Dinner seasoning mix

1 cup dry non-fat milk 

1 TBS onion powder

1 TBS garlic powder

1 tsp Black pepper

1 tsp salt   

1/4 tsp basil   

1/4 tsp oregano 

1 tsp Paprika   

1/8 tsp Cayenne 

4 Tablespoons Brown Gravy Mix

1/4 tsp ground celery seed  

2 TBS Cornstarch  

½ cup dehydrated mushrooms 

Measure all ingredients into a large ziploc bag, seal and shake until well combined.

Makes approx 26 Tbs.

 Beef Noodle Dinner

1- 12 oz pkg of egg noodles

1- 1/2 lb of lean ground beef

7-1/2 TBS of Beef Noodle Seasoning Mix (above) 

8 cups water

Brown hamburger & Drain. Add Jar ingredients and Hot Water. Add the noodles and bring to a boil. Reduce heat to simmer, cover, cook 15-17 minutes.

Remove lid and let gently simmer until sauce has thickened, stirring occasionally.

Dill-Lemon Rice Mix

4 c Long Grain Rice,

Uncooked 5 t Dried Grated Lemon Peel

4 t Dill Or Dill Seed   

2 t Salt  

8 t Instant Chicken Bouillon

To Use:

Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Great with Fish or chicken.

MYO: Veggie Burgers (mix)

½ c Dry garbanzo beans 

½ c Dry soybeans 

½ c Dry lentils

½ c Yellow split peas 

½ c Instant brown rice 

½ c Rolled oats 

1. pkg Dry soup mix or Salad dressing mix (from your mixes)

¼ c Bread crumbs

¼ c Cornmeal

1 ½ ts Baking soda

Grind all ingredients together in blender or food processor.

To Use: Mix 1 c. Veggie Burger Mix, 2/3 c. Liquid (Broth/ BBQ Sauce/ Seasoned Blend/ water/ Wine etc.)

Mix well, set aside for 12-15 minutes. Shape into burgers and cook on stove or grill.

Apple Almond Rice

Mix 4 cups uncooked rice 

1-1/3 cups slivered almonds,

1-1/3 cups chopped dried apples 

1/4 cup parsley flakes 

1/4 cup chicken bouillon granules

Combine all ingredients in large bowl; mix well. Place 1-3/4 cups rice mix in each of 4 air-tight containers or zip-top plastic bags. Makes 4 rice mixes.

Preparation instructions: Combine 1 rice mix,

1 cup water,

1 cup apple juice (use 1-3/4 cups total liquid for medium or short grain rice, 2-1/2 cups total liquid for brown rice) and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Reduce heat; cover and simmer 15 minutes (45 minutes for brown rice), or until rice is tender and liquid is absorbed. Fluff with fork. Makes 6 servings. 

Alfredo Noodles Mix

1 c. instant nonfat dry milk 

2 t. grated romano or parmesan cheese

1/3 c. dried minced onion 

1 t. garlic powder 

1/2 tsp. salt  

1/2 tsp. white pepper 

Measure all ingredients into a large ziploc bag, seal and shake to combine.

To use, combine 1/4 cup Noodles.  Mix with 2 tablespoons melted 
butter and 1/4 cup milk. Toss with pasta. For variety, add 1/4 cup grated Cheddar cheese in place of the 
Parmesan cheese for a different taste.

Friendship Scone Mix in a Jar 

1 3/4 c. all-purpose flour 

1 Tb. baking powder

1/2 ts. Salt 

1 c. quick-cooking oats – uncooked 

1/2 c. chopped walnuts

1/3 c. mini semi-sweet chocolate chips  

dehydrated butter equal to ½ cup reconstituted 1 Tbs powder milk   dehydrated egg equal to one

Attach Tag:
1 Jar Scone Mix,
cold Water to soft dough texture.
Preheat oven to 375°. 
Dump scone mix and margarine into a bowl, mixing well. In a separate bowl beat the remaining ingredients until well combined and then pour into the scone/butter mixture. Stir with a fork until mix forms a ball then knead the dough. On a floured surface roll the dough into an 8″ circle. Cut dough into wedges (8) & place on grease cookie sheet 1 1/2″ apart. Bake 9-11 minutes, (should be light golden brown).

 Friendship Soup Mix- Penny Dewey

1/2 cup of dry split peas

1/3 cup beef bouillon granules

1/4 cup pearl barley

1/2 cup of dried minced onion

2 teaspoons Italian dressing

1/2 cup uncooked long grain rice

1/2 cup alphabet macaroni or other small macaroni


1 pound ground beef

3 quarts of water

1 can (28) ounces diced tomatoes, undrained.

In a 1-1/2 pint jar, layer the first eight ingredients in the order listed above. Seal tightly YIELD: 1 batch.

To prepare soup:

Carefully remove macaroni from top of jar and set aside. Brown beef; drain. Add the water, tomatoes, and soup mix; bring to boil. Reduce heat; cover and simmer for 45 minutes. Add the reserved macaroni; cover and simmer for 15-20 minutes or until macaroni, peas, lentils and barley are tender. YIELD: 16 servings (4 quarts) per batch.






The funny thing about the following recipes is that they have been in the making for several years. A lot of the contributors are people who have since moved out of our ward. (I got a warm fuzzy remembering them as I read their name next to their recipe.) Years from now, you too, can be remembered in a special way when we read your name next to your recipe. Please help me out in my calling by contributing in any of the following ways.:

  1.  Attending the classes
  2. e-mailing a recipe-
  3.  making the recipe of your choice for our sample table at the end of the class, or, 
  4. sign-up to help teach or prepare for a class.

These classes could be the greatest things that ever happen to your families’ health, and to your kitchen table! (Your husband will smooch you over and over again, for all of the great things that you will learn & prepare for him!) Below are some great bean recipes just for you. Having had tasted them all, I know that they are all very, very tasty! Hope that you enjoy them.  P.S. If you want to know details about beans, check out


Tip: Lots of people use applesauce to replace some butter or shortening in recipes to reduce fat.  You can also use pureed white beans and they add protein and fiber!  The texture is a little better than applesauce…  Ann McCuistion

Hummus (from Judith Kugath)

(A delicious mayo or butter substitute)

  • 2 c. mashed garbanzo beans (chick peas)    
  •  1/2 t. cumin
  • 2 T. lemon juice
  • 1/2 t. salt
  • 2 T. olive oil                                               
  • 1/4 t. black pepper
  • 3 T. sesame juice
  • 3 T. warm water
  • 2 cloves garlic

Mix all the ingredients together. Serve with Pita bread or crackers.

Yummy Wraps- a great way to use those beans & hummus

(a mayo or butter substitute)

Wraps are a wonderful alternative to the typical sandwich.  Use any flavor tortilla and spread then add the center stuff.  A great way to get veggies in your kids and a quick meal!

Turkey: Pulled turkey or natural turkey slices. Provolone cheese, fresh spinach, sliced avocado, low fat cream cheese W/ cranberries and fresh tomato.

Veggie: Fresh spinach, carrots, olives, Provolone, tomatoes slices, radish sprouts, cucumber, veggie cream cheese.

Mexican: black beans, green onion, Spanish rice, salsa, guacamole, lettuce and low fat sour cream.

Oriental: Roasted veggies (cabbage, scallions, red peppers, bean sprouts, snow peas and slivered almonds w/ sesame oil.) Water chestnuts or jicama slices, rice and sweet and sour sauce.

After School: PB & J.  OR PB, honey & banana slices. OR Cinnamon, buttered, & raisins.  OR Refried beans and cheese.

Happy Husband: grilled chicken or steak, peppers, tomatoes, and onions with salsa or Italian salad dressing.

Treat: Fill with fruit in a warm tortilla and cream cheese.

Serve like a fruit pizza w/strawberry cream cheese and top with sliced bananas, kiwi, strawberries, etc.

Lettuce Wraps: Use a lettuce leaf to wrap veggies, canned salmon, chopped hard-boiled egg, or fill with stir-fry and Soy sauce.


Makes 5 servings

  • 1 (15 oz.) can black beans with cumin and chili spices, undrained (or add 1 tsp. chili
  • powder to plain black beans)
  • 1 (4.5 oz.) can chopped green chiles
  • 1 C. plain dried bread crumbs
  • 1 large egg, slightly beaten
  • 1 T. yellow cornmeal
  • 2 tsp. vegetable oil
  • 2 T. light mayonnaise

Burger buns

  • 1 1/4 C. shredded lettuce
  • 1/3 C. salsa

Slightly mash beans in a medium bowl with a potato masher. Add green chiles, breadcrumbs and egg. Mix until blended. Shape into 5 patties, each about 1/2 inch thick. Spread cornmeal on plate; turn patties in cornmeal to coat.

Heat oil in large skillet. Add patties and cook, turning once, about 10 minutes or until crisp and cooked through. Spread mayo on bottom of buns. Top with lettuce, bean patties, salsa and bun tops.

Black Bean Chili

  •  1 medium onion peeled and chopped
  •  2 tsp. pressed garlic
  •  2 tsp. olive oil
  •  3 16 oz. black beans
  •  1 14 1/2 oz. can crushed tomatoes
  •  1 1/2 tsp. cumin
  •  1 T.  chipotle chili puree
  •  (7 oz. can of chipotle chilies whirled in blender)
  •  1 T. rice vinegar
  •  salt

In pan over medium heat, cook onion and garlic in olive oil until limp. Add beans, tomatoes and their juice, cumin and 1/2 cup water. Bring to a boil, then reduce heat and simmer, stirring occasionally.  Stir in chipotle puree and rice vinegar. Add salt to taste.

Brazilian Rice and Beans-  Kathy Badger

In Brazil, rice and beans are staple foods.  They are eaten every day.  My son says they don’t consider that they have eaten until they have had their rice & beans.  You can cook the beans in the crock-pot with an onion and meat for the day, if you wish, but this is usually the way I prepare them.

  • 2-3 cans Black beans heated
  • Add: garlic powder & onion powder to taste. (About 1 tsp. each)

Cook Brown rice. About 3 cups– (It turns out best in a rice cooker)

In a frying pan put in 1 TBLS of olive oil in the bottom.

Add minced garlic, chopped onion (I used dehydrated ones)

I then add any or all of the following:

  • The cooked rice,
  • 1⁄2 – 1 can of Tomatoes and green chilies
  • Cilantro, Chives, Garlic powder, Onion powder, Limejuice, Taco Seasoning or chili blend spices.
  • I just add the spices a tsp at a time until it tastes good to me.
  • Mix or stack the rice and beans and serve. It’s extremely filling and good!  My family loves it.  Use fresh ingredients if you have them.  You can also stack with lettuce, tomatoes, a little cheese, and chopped cilantro. Sometime I serve with a flour tortilla or stack in a baked flour tortilla for a taco salad (My personal favorite)

 Bean and Lentil Rice Pilaf Ann McCuistion

  • 2 c water
  • 2 T dried minced onion
  • 2 T olive oil
  • 2 t beef bouillon
  • 2 c dry lentils, sorted and rinsed
  • 1 c cooked black beans OR (15-oz.) can
  • 2 c cooked kidney beans OR (15-oz.) can
  • 1 (15-oz.) can corn, drained
  • 1 c uncooked long grain rice
  • 1 c salsa
  • 1 t chili powder

In a saucepan combine first five ingredients and bring to a boil.  Reduce heat; cover and simmer 15 minutes.  Stir in remaining ingredients and bring to a boil.  Reduce heat; cover and simmer 20-25 minutes longer until lentils and rice are tender.  Serves 6.

Bean and Vegetable Pie- April Widmer

  • 1 cup dried beans (i.e. kidney, black eye, lima etc.)
  • 1 pie crust
  • 1 large onion, finely chopped
  • 2 sticks celery
  • 1 large tomato, skinned, chopped or canned
  • 1 T. tomato puree
  • 1/2 teas. Basil and marjoram
  • 2 cloves garlic, crushed
  • 1 large carrot, graded
  • 1 T. soy sauce
  • 1 teas. Honey
  • Salt to taste
  • 2 cups rice (optional)
  • Fresh or dried jalapeño pepper to taste

Soak beans overnight and cook in the normal manner. Sauté onion, garlic and celery in a little water until soft. Add carrot, tomato and soy sauce. Cook for a few minutes then stir in remainder of ingredients and drained beans. Mix well. Roll out half of the pastry to line a pie tin. Place mixture in the prepared dish, and cover with remaining pastry. Bake at 350 for 40 minutes. Garnish with sun dried tomatoes, nuts and salad supreme!

Lily Simpson’s Bean Soup

Soup for 6

  • 1⁄2 onion (or 2 T. dehydrated)
  • 1⁄2 tsp. garlic, mashed
  • 1 T. oil
  • Sauté onion and garlic in oil.
  • Add:
  • 1/4 cup water
  • 2 cans refried beans or 2 cups black beans
  • (Put one cup of beans & barley into blender on chop)
  • ½ c cooked barley
  • ½ c cooked rice
  • 1 1/2 tsp. chicken bouillon paste

Stir with wire whisk

  • 1 ¼ c water or more until desired soup consistency
  • 1/2 cup salsa
  • 1/3 cup cilantro (add last)
  • 1 or 2 medium size tomatoes, peeled and chopped
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Simmer, Crush tortilla chips over soup. You may put a little shredded cheese on top of each serving of soup if desired.

Black Bean Chimichangas– Michelle Kendall

  • 2 cans of Black Beans (rinsed and drained)
  • 1 cup Salsa (instead of salsa )
  • 1 can of stewed tomatoes
  • 2 tsp. Chili powder
  • 1 tsp. Oregano

Optional-You can add corn to this mixture.

Mix beans and salsa in a saucepan. Cover and simmer 5 min. Uncover and simmer 5 more min., stirring and crushing beans against the side of pan.

Place spoonful of bean mixture on center of each tortilla. Optional-sprinkle with onion and cheese.  Fold opposite sides of tortillas on top twice forming square packets.  Place fold sides down on non-stick pan.  Cook over low heat 3-5 minutes on each side until heated through and tortilla is crispy.  Top with sour cream, salsa, lettuce or whatever you like.  Also great as a dip.

North Pole Soup – Lynne Butler 

  • 1 qt. canned tomatoes
  • 1⁄2 c. dried chopped or minced onions (or 2 fresh onions)
  • 1⁄2 – 1 tsp. dried minced garlic or 1⁄4 tsp. powder garlic (or 2 fresh cloves)
  • 3-5 tsp. dried basil
  • 1 c. dried carrots (or 4 fresh)
  • 10 c. chicken broth
  • 2 c. dried pasta (spirals, tubes, or bowties)
  • 2 c. cooked black beans, rinse first
  • 1-2 c. canned chicken or ham 

Cook the first 6 ingredients until carrots are done. Then add beans and meat and cook until hot. Add pasta and cook until done. Serve with Parmesan cheese. This can be done is a crock very easily. Just add the meat and beans about 1 hour before serving and the pasta about 30 min before serving.

Kathy Badger’s Version of Ezekiel Bread

Ezekiel 4:9

(Makes 2 loaves)

Before preparing bread, combine grains and beans in a large bucket in a 5 to 1 ratio, (5 parts wheat, 1 part of every other grain). Then grind into a fine flour. Use what you have, but these are recommended:

Hard Wheat, rye, barley, millet (I use a little less of this), lentils, soybeans, white beans, oat groats (the rolled oats won’t go through your grinder), brown rice, corn (a little less).  I think Triticale would be good too.

  • 3 Cups Warm Water
  • 1/3 cup Olive Oil
  • 1/3 cup Honey
  • 1 TBLS Yeast

Combine and let rest, covered, for 10 minutes.  (This gives the yeast a few minutes to activate). 


  • 1 TBLS Salt
  • 4 cups Freshly ground Whole Wheat
  • 4 cups Ezekiel Flour
  • 4 TBLS Wheat Gluten

Combine all ingredients and mix in enough flour to “clean” the sides of the mixing bowl.  Then mix with dough hook for 8-10 minutes on medium speed.  Separate into 2 loaves and put in greased bread pans.  Let rise in warm place until desired height.  Bake @ 400 for 10 minutes and turn down to 350 for the remainder of the time, (until brown).  Cool in the pans 5 minutes, then onto a rack or towel until cooled.  Cut with serrated knife.


  • 5 cups water
  • 1 teaspoon salt
  • 1 lb. dry lentils

Cover and simmer for 30 minutes.  Do Not Drain!


  • 1 lb. can tomatoes, or tomato sauce or 2 cups water and 1 cup tomato powder
  • 1 pkg dry onion soup or 1 Tablespoon Shirley J. All Purpose Seasoning Mix
  • 1 ½ teaspoon chili powder
  • ½ teaspoon cumin

Simmer 30 minutes more.  Serve over rice, pasta, Fritos, or corn chips.

Chili Bean Fudge– Holly Kofford

  •  1 Cup soft cooked pinto beans, mashed
  • 3 level TBS cocoa
  • 2/3 Cup powdered milk
  • 1 TBS vanilla
  • 3/4 Cup margarine

 Beat together until smooth. Stir in 2 pounds powdered sugar until firm. 1 Cup chopped nuts or raisins may be added. Spread in buttered pan. Keep in refrigerator.

Bean Dip– Rama Cowley

  • 3 c. beans, puree or mashed
  • ½ tsp. onion powder
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • ¾ tsp. salt
  • 1 ½ cups cheese

Mix well. Heat the dip up in the microwave or oven until desired temperature.

(350 degrees for about 15 minutes)

Peanut Butter Chocolate Chip Cookies – Janell Howard

  • 2 Tbsp. ground flaxseed
  • 6 Tbsp. water
  • ½ cup butter
  • ½ cup mashed/pureed beans
  • 1 cup peanut butter
  • 2 cups brown sugar
  • 2 ½ cups wheat flour
  • 1 tsp. Baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup chocolate chips

Preheat oven to 150 degrees. Mix well. Drop by tablespoon onto a cook sheet. Bake for 8 minutes. Do not over bake.

White Beans & Spinach– April Widmer (My favorite!)

  • 1 Bunch of Spinach
  • 2 tsp. Olive oil
  • 1 large garlic clove, (minced)
  • 2 c. white northern beans (cooked)
  • Pinch of pepper
  • ½ c. red bell Pepper (sliced in strips)

In a skillet wok, heat oil on med. To med. High, add all of the ingred., cover & cook until tender (about 2 minutes). Serve immediately. Braggs Amino’s & Veggie Sal to taste. Can also top with cottage cheese.

Café Rio Chicken Burritos- Morgan Widmer Dewey (The real McCoy!)

  • 2 ½ # Chicken, Pork or Beef
  • 1 pkg. Flour tortillas (burrito size)
  • 2 (15 oz.) cans mild green chili enchilada sauce (El Paso)
  • ½ c brown sugar
  • 1 (15 oz) can black beans, drained (or 2 c.)
  • 1 bunch cilantro, chopped
  • 1/3 lb. Monterey Jack Cheese

Garnishes: Tomatoes, Sour cream, Salsa, Guacamole, lettuce.


Cut meat into large cubes and place in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on high for 4 hours or low for 8 hours. Remove from cooker and drain. Shred meat and place in a bowl. In another bowl mix together ½ to ¾ c. green chili sauce and ½ c. brown sugar. Pour over meat and mix well.


Prepare white rice per directions. Add chicken bullion cubes to water, or use chicken broth instead of water for extra flavor.


Cook beans if not in a can and add salt and pepper to taste.


Brown tortillas on a skillet with a little bit of Pam spray. Heat oven to 350 degrees. Spray 9×13 pan. Pour ½ c. green chili sauce into pan. Sprinkle each tortilla with cheese, then some rice., ½ T. Chopped cilantro, black beans, and then 1/3 c. meat mixture. Roll up each burrito and place into dish. Pour remaining green sauce over burritos and sprinkle with cheese. Put into the oven until burritos are heated through. (about 20 minutes). Garnish with desired toppings.

8 Bean Soup- April Widmer

  • 5 ¼ cup soaked and cooked any combination of 8 beans (including split peas and lentils)
  • Or
  • 3 (15) oz cans of any beans
  • 6 cups of water
  • ½ c dried diced carrots
  • ½ c dried minced onion
  • ¼ c dried celery
  • 1 8oz. can tomato sauce
  • 1 teas. Cumin
  • 1 teas. Salt
  • 2 teaspoons bottled lemon juice

In a pot combine all ingred. Except lemon juice; bring to a boil and simmer 30 min.

Stir in lemon juice and serve.

(From Food Storage in a Nutshell.)

Corn Salsa- Belinda Ensign

  • 1 can black beans, drained
  • 1 green pepper, chopped
  • 1 can corn
  • 4 green onions, chopped
  • ½ bunch cilantro, chopped
  • 5 Roma tomatoes chopped


  • ¼ cup cider vinegar
  • ¼ tsp. salt
  • 3 tsp. cumin
  • 1/8 tsp. pepper

Combine salsa and dressing in a separate bowls and then toss together.

Layered Bean Dip- April Widmer


  • 1 can refried beans
  • Guacamole’
  • 1 c sour cream
  • ½ c mayo
  • 1 pkg. taco seasoning
  • Sliced olives
  • Shredded cheese
  • Diced tomatoes
  • Green onions
  • Green chilies
  • Mix together, spread on Guacamole’.

Black Bean and Corn Salad- April Widmer

  • 2 c. dried black beans, or 2 cans drained beans
  • 1/3 c. freshly squeezed limejuice
  • ½ c olive oil
  • 1 garlic clove, minced
  • 1 tsp. fine sea salt
  • 1/8 teas. Cayenne pepper
  • 1 ½ c frozen corn
  • 1 avocado, peeled, stone removed and cut into ½ in. pieces
  • 1 small red pepper, cut into ½ pieces
  • 6 green onions, finally chopped
  • 1 fresh hot chile pepper, seeded and minced (optional)
  • ½ c coarsely chopped fresh cilantro

Soak beans for 6-12 hours. Drain and rinse beans.

Put beans in pot. Cover with 1-inch water. Bring to simmer over med. Heat, reduce the heat, cover, and simmer until the beans are barely tender. 1 ½ to 2 hours. Thoroughly drain beans and let them cool.

Put the limejuice, olive oils, garlic, salt, cayenne, in a small jar. Cover with lid and shake until the ingredients are well mixed.

In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chili pepper and cilantro. Shake the lime dressing and pour it over the salad. Stir until well coated. Makes 4-5 main -course servings or 8 – 10 side-dish servings.

 (The Following recipes come from Leslie Hobb’s- bless her heart!)


  • 1 pound lean ground beef- browned and drained or 1 can beef chunks-drained or 1 can chicken, drained.
  • 2- 15 ounce cans kidney beans with the juice
  • 1 can corn with the juice
  • 2 small cans tomato sauce
  • 1 can of Rotel Tomatoes
  • 2 Tablespoons or ½ package of taco seasoning

Brown the ground beef.  Put everything in a soup pot.  Simmer until all the flavors blend-about 40 minutes.

Top with any of the following:

  • Cheese
  • Corn chips
  • Sour cream
  • Sliced olives
  • Fresh diced tomatoes
  • Onions
  • Avocado

*Make it thicker and use as a taco salad topper.


  • 2 cans green beans
  • 2 cans yellow wax beans
  • 2 cans kidney beans-
  • 1 can garbanzo beans
  • 1 small red onion

Drain and rinse canned beans.

Mix together:

  • ½ cup cooking oil
  • ¾ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2/3 cup apple cider vinegar

Mix with beans and chill overnight at least.  It gets better with age.


  • 3 (15 oz) cans pork and beans
  • 8 oz peach jam
  • ¼ cup catsup
  • Water if needed

Add all the ingredients together and heat, adding water to desired consistency. 


  • 2 ½ cups (1 pound) dry lentils
  • 1 ½ cups (1 pound) dried split peas
  • 2 ½ cups (12 ounces) alphabet macaroni
  • 1 ¼ cups long grain rice (cannery)
  • 1 ½ cups dried carrots (cannery)
  • Mix 7 cups water and 1 cup soup mix.

Cook until all ingredients are tender, about 30 minutes.


  • 2 cups cooked lentils
  • 1 cup green beans-cooked
  • 1 small head of lettuce, rinsed and drained
  • 3 medium tomatoes, sliced thinly


  • 1 teaspoon dried basil
  • Few springs of mint (optional)
  • 2 Tablespoons safflower or corn oil
  • 1-2 Tablespoons white vinegar
  • Salt and pepper lightly to taste
  • 1 clove garlic, cut in half

Rub a salad bowl with cut garlic.  Line with lettuce leaves.  Arrange lentils and beans in the center, with sliced tomatoes as evenly as possible.  For a complete dinner salad, add 2 cooked potatoes cut in small cubes or a cup of cooked rice or bulgur.


  • 5 cups water
  • 1 teaspoon salt
  • 1 lb. dry lentils

Cover and simmer for 30 minutes.  Do Not Drain!


  • 1 lb. can tomatoes, or tomato sauce or 2 cups water and 1 cup tomato powder
  • 1 pkg dry onion soup or 1 Tablespoon Shirley J. All Purpose Seasoning Mix
  • 1 ½ teaspoon chili powder
  • ½ teaspoon cumin

Simmer 30 minutes more.  Serve over rice, pasta, Fritos, or corn chips.

Recipe from Leslie Garner


  • 12 ounce cooked and drained bow tie or other medium pasta
  • 1 ¾ cups soaked and cooked dry white beans or 1 (15 oz) can white beans, drained
  • 1 (2 oz) can sliced olives, drained
  • 2/3 cup bottled Italian salad dressing
  • 1 teaspoon dried basil
  • ¼ teaspoon garlic powder
  • 2 Tablespoons Parmesan cheese

Stir together pasta, beans and olives in a bowl.  Combine rest of ingredients except Parmesan cheese; pour over salad.

Serve sprinkled with Parmesan cheese.

Serves 4

Taken from Food Storage In A Nutshell


  • 2 ¼ cups water
  • 2 Tablespoons minced onion
  • 2 Tablespoons beef bouillon
  • ¼ cup cooked black beans or ½ (15 oz) can
  • ¾ cup cooked kidney beans or ½ (15 oz) can
  • 1 (15 oz) corn, drained
  • 1 cup uncooked long grain rice
  • 1 cup salsa
  • 1 teaspoon chili powder

In a sauce pan combine first five ingredients and bring to a boil.  Reduce heat; cover and simmer 15 minutes.  Stir in remaining ingredients and bring to a boil.  Reduce heat; cover and simmer 20-25 minutes longer until lentils and rice are tender.

Serves 6


  • 2/3 cup canned milk
  • 1 2/3 cups sugar
  • 1-½ cups diced marshmallows
  • 1 ½ cups chocolate chips
  • ½ cup chopped nuts
  • 1 cup cooked, strained, mashed beans
  • 1 teaspoon vanilla

Combine sugar and milk in heavy kettle.  Boil 8 minutes, stirring constantly.  Add remaining ingredients and stir until marshmallows dissolve.  Pour in buttered pan.  Cool and cut into squares. 

Sweet protein!


  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup warm water
  • 2 cups flour
  • 1 teaspoon each: baking soda, allspice and cinnamon
  • 1 cup mashed pinto beans
  • 1 cup sweetened applesauce
  • 1 cup raisins
  • 1 cup nuts
  • 1 teaspoon vanilla

Cream butter, sugar and eggs.  Add water and dry ingredients.  Stir in beans, applesauce, raisins, nuts and vanilla.  Bake in 2 greased loaf pans at 350 degrees F. for 40-50 minutes.

Freezes very well.

Peruvian Beans- Kathy Coe

  • 1 package beans
  • 1 Anaheim pepper
  • 1 Jalapeño pepper
  • 1 bunch of garlic
  • 1 red onion
  • Soup bones
  • Salt

Leave the peppers and garlic whole, dice the onion and place in slow cooker with beans, soup bones, salt, and water.  Cook all day.  If you need to add more water, make sure you boil the water before you add it so you do not get tough beans.  Before you serve them add fresh cut cilantro.