Soup & Cornbread Recipes
Discover new ways to use Buckeye Beans & Herbs Soup and Cornbread Mix to make delicious meals. Each is easy to make and can be personalized with a variety of meats and vegetables. The beans and grains used in these soup mixes are excellent sources of protein, B vitamins, minerals, and fibers. Try one of the following recipes and taste the wholesome and rustic taste of premium beans and herbs.
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Ingredients:
- 1 Box Buckeye Bean Soup
- 1 seasoning packet (included)
- 4 cups of water
- 1 lb. ham pieces
- 1 large onion, chopped
- 2 cans (14.5 oz.) tomatoes, no salt added, chopped.*
Instructions:
After rinsing, place beans and 4 cups of water in a kettle to soak overnight. Drain the water from the beans and add four cups of fresh water. Cover the kettle and increase heat to bring the water to a boil. Reduce heat and let the soup simmer for 45 minutes. Add ham, chopped onion, two cans of tomatoes, and the Buckeye Herb & Seasoning Packet and stir. Cover and simmer for five hours or until done. Continue stirring occasionally and add water if necessary.
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Ingredients:
- 1 box 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 of water
Instructions:
Rinse barley mixture in a strainer. Place beef and onions in a 6 qt. kettle and brown over medium heat. Cook until onions are transparent, stirring often to avoid uneven cooking.
Add seasoning packet contents, tomatoes, barley/lentil mixture and water to the kettle. Stir thoroughly. After bringing the water to a boil, lower the heat to a simmer. Cover for 1 hour.
Stir occasionally to avoid scorching and add water to reduce the thickness of the soup if necessary.
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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 of water*
Instructions:
Rinse rice, barley, peas, and lentils. Place in a kettle and add water, seasoning packet contents, onion, and uncooked chicken breasts. Bring to a boil, stir, cover and simmer for 1 hour. After one hour, remove chicken breasts, cool slightly, shred, and return to soup.
Stir occasionally to avoid scorching and add water to reduce the thickness of the soup if necessary.
Note: If boneless, skinless chicken breasts are used, substitute 5 cups of chicken broth, no salt added, for 5 cups of water.
Optional: Add half a cup of any or all of the following ingredients to the soup for a heartier taste: chopped celery, carrots, green peppers, fresh peas, broccoli.
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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. Place in a kettle with seasoning packet contents, onion, water, and ham pieces. Cover and bring to a boil. Vent cover and simmer for 1 hour and thirty 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. In a kettle, melt butter and sauté onion until tender. Add lentils, seasoning packet contents, tomatoes, and water to the kettle. After the water begins to boil, reduce heat to a simmer and cover for 45 minutes. Add sauce rounds and simmer for 15 more minutes or until the sausage is heated through.
Stir occasionally to avoid scorching and add water to reduce the thickness of the soup 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 beans and soak with 4 cups of water in a kettle overnight. Drain the water from the beans and add four cups of fresh water to the kettle. Cover and bring to a boil for 45 minutes before adding chopped onion, potato, tomatoes, and tomato sauce to the beans. Reduce heat to a simmer and cover for two hours or until beans are tender.
Stir occasionally to avoid scorching and add water to reduce the thickness of the soup if necessary.
Optional: Add more vegetables during the last hour of cooking. Chopped celery, carrots, broccoli, zucchini, and peas, are all great additions to Buckeye’s Veggie Bean Soup.
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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 the beans stand for 1 hour. Drain off water and add 5 cups of fresh water and onion. Bring the water to a boil, before reducing heat to a simmer and covering for 1 hour. Add the chicken and seasoning packet and simmer covered for an additional 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 fresh flavor.
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Ingredients:
- 1 Buckeye Cornbread Mix
- 2 large eggs
- 1/2 cup of oil
- 1 cup of milk
Instructions:
Preheat the oven to 275 degrees. 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. Pour batter into greased pan and bake in the middle of the oven for 35-40 minutes. When done, the top should appear golden. Cool slightly, cut in squares, and enjoy. This cornbread is a perfect companion to all Buckeye soups.