Soup & Cornbread Recipes

Discover delicious ways to use our products for the ultimate at home dining experience. Our soup mixes are easy to make and can easily be customized with your own assortment of meats and vegetables. The beans and grains used in our soup mixes are an excellent source of protein, certain B vitamins, carbohydrates, minerals, and fibers. Our soup mixes are not only pleasing to the palate but are also a feast for the eyes. Pair any of our soup mixes with our light and luscious Corn Bread for a complete meal.


  • For the discriminating bean connoisseur!

    Ingredients:

    - 1 box Buckeye Bean Soup
    - 1 Seasoning Packet (included)
    - 4 cups water
    - 1 lb. ham pieces
    - 1 large onion, chopped
    - 2 cans (14.5 oz.) tomatoes, no salt added, chopped. (See note*)

    Instructions:

    The night before the soup is to be served, rinse and sort out any foreign material from beans. Place beans and 4 cups water in a kettle and let soak overnight. Drain off the water from the beans. Add 4 cups fresh water, cover, and bring to a boil, reduce heat and simmer for 45 minutes, then add remaining ingredients to beans. Cover and simmer for five hours or so. Stir occasionally and add water if necessary. *For less tomato taste, use 1 can tomatoes.
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  • A hearty barley beef soup!

    Ingredients:

    - 1 ox Beefed-Up Barley Soup - 1 Seasoning Packet (included)
    - 1 large onion, chopped
    - 2 cans (14/5 oz) tomatoes, no salt added, chopped, undrained
    - 1 lb lean hamburger or coarsely chopped stew beef
    - 10 cups water

    Instructions:

    Rinse barley mixture in a strainer and sort out any foreign material. Place beef and onions in a 6 quart kettle and brown over medium heat. Cook gently until onions are transparent, stirring often to avoid uneven cooking. When the onion and beef mixture is ready, add seasoning packet contents, tomatoes, barely/lentil mixture and water to the pan. Stir thoroughly. Bring to a boil, cover and simmer for 1 hour. Stir occasionally to avoid scorching and add water if necessary. When done, serve and enjoy. Soup can be thinned with water it too thick.
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  • A crock-a-deelicious chicken soup!

    Ingredients:

    - 1 box Chicken & Thyme Soup
    - 1 Seasoning Packet (included)
    - 1 large onion, chopped
    - 2 whole chicken breasts, (uncooked) skinned (1.5-2lbs total)
    - 10 cups water*

    Instructions:

    Rinse rice, barley, peas, and lentils and sort out any foreign material. Place in a kettle with seasoning packet contents, onion, raw chicken breasts, and water. Bring to a boil, stir, cover, and simmer for 1 hour. Stir occasionally to avoid scorching and add water if necessary. After an hour remove chicken breasts, cool slightly, bone, and return meat pieces to soup. Heat through, serve, and enjoy. soup can be thinned with water if too thick.
    *Note: If you use boneless, skinless chicken breasts, substitute 5 cups of chicken broth, no salt added, for 5 cups of water.
    Feel free to add 1/2 cup of any or all of the following at the same time as the onion: chopped celery, carrots, green pepper, fresh peas, broccoli.
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  • A souper split pea soup!

    Ingredients:

    - 1 box Country Split Pea Soup
    - 1 Seasoning Packet (included)
    - 1 large onion, chopped
    - 1 lb. ham pieces
    - 7 cups water

    Instructions:

    Rinse peas and lentils and sort out any foreign material. Place peas and lentils in kettle with seasoning packet contents, onion, water, and ham pieces. Bring to a boil, vent cover and simmer for 1 hour and 30 minutes. For a thicker soup, simmer 2 hours uncovered. Stir occasionally to avoid scorching and add water if necessary.
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  • A souper red lentil soup!

    Ingredients:

    - 1 box Leap'n Lentils Soup
    - 1 Seasoning Packet (included)
    - 1 tbsp. butter or margarine
    - 1 large onion, chopped
    - 2 cans (14.5 oz) tomatoes, no salt added, chopped
    - 8 cups water
    - 1 lb. smoked sausage of Kielbasa cut in thin rounds

    Instructions:

    Rinse lentils and sort out any foreign material. In kettle, melt butter and saute onion until tender. Add lentils, seasoning packet contents, tomatoes with liquid, and water to kettle. Reserve sausage. Bring ingredients to a boil. Reduce heat, cover, and simmer for 45 minutes. Add sausage rounds and simmer 15 more minutes until heated through. Stir occasionally and add water if necessary.
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  • For the meatless mind!

    Ingredients:

    - 1 box Veggie Bean Soup
    - 1 Seasoning Packet (included)
    - 4 cups water
    - 1 large onion, chopped - 1 potato, peeled and chopped
    - 2 cans (14.5 oz) tomatoes, no salt added, chopped
    - 1 can (15 oz) tomato sauce, no salt added

    Instructions:

    The night before the soup is to be served, rinse and sort out any foreign material from the beans. Place beans and 4 cups water in a kettle and let soak overnight. Drain off the water from the beans. Add 4 cups fresh water, cover, and bring to a gentle boil for 45 minutes, then add remaining ingredients to beans. Reduce heat, cover, and simmer for 4 hours or until beans are tender. Stir occasionally and add water if necessary. Feel free to add more veggies in the last hour of cooking. Try peas, chopped celery, carrots, broccoli, or zucchini.
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  • Chick-a-bunga!

    Ingredients:

    - 1 box Chicken Chili
    - 1 Seasoning Packet (included)
    - 1 large onion, chopped
    - 5 cups water
    - 1 to 1.5 lbs. boneless, skinless chicken breasts, cubed (uncooked)
    - 1 can (7 oz) mild green chilies, chopped

    Instructions:

    Rinse and sort beans, discard any foreign material. Place beans and 4 cups of water in a kettle. Boil for 5 minutes. Remove from heat, cover, and let stand for 1 hour. (This is the "quick-soak" method). Drain off water and proceed with instructions. Bring 5 cups water, beans, and onion to a boil, cover and simmer for 1 hour. Add the chicken and seasoning packet and simmer covered for 1 hour or until beans are tender and soup is thickened. Stir occasionally to prevent scorching and add water if necessary. Right before serving, stir in chilies for some really fresh chili flavor. Shop Now
  • Light & Luscious!

    Ingredients:

    - 1 Buckeye Corn Bread Mix
    - 2 large eggs
    - 1/2 cup of oil
    - 1 cup of milk

    Instructions:

    Preheat the oven to 275 degrees. Grease an 8" x 8" baking pan (if you like thinner corn bread, make that a 9" x 9" pan). Lovingly beat the eggs together with the oil and milk and mix in a mixing bowl. Carefully pour in our cornbread mix and gently stir together. Don't beat it now or over mix it, because then it won't be as light and luscious as we've described it! Pour batter into greased pan and bake in the middle of the oven for 35-40 minutes. When done, the top is golden and a knife inserted in the center comes out clean. Cool slightly, cut in squares and enjoy! A perfect companion to all our tasty soups and chilis! Shop Now