TRY THIS TWIST!
Beef Barley Soup: Omit potatoes. Cook 7 hours on LOW. Stir in 1 cup sliced mushrooms and 1/2 cup barley, rinsed and drained. Cook 1 hour longer on HIGH.
Beef Minestrone Soup: Omit potatoes. Add 1 can (16 oz.) garbanzo beans, drained and rinsed. Cook 8 hours on LOW. Stir in 1 cup uncooked small pasta. Cook 20 minutes longer on HIGH.
MODIFIED CORN STARCH, SALT, HYDROLYZED CORN GLUTEN, SOY PROTEIN, AND WHEAT GLUTEN, SPICES (INCLUDING PAPRIKA, BLACK PEPPER, THYME), GARLIC, SUGAR, XANTHAN GUM, NATURAL FLAVOR (INCLUDING YEAST EXTRACT, BEEF EXTRACT), GUM ARABIC, BEEF FAT, CARAMEL COLOR, AND SODIUM STEARYL LACTYLATE.
1 tsp. dry mix (4.5g)
I think this Vegetable beef soup is just great!!! However, I can't find it anywhere right now. Can you give me any ideas of where or how to get more of it?
Jan Lundquist | September 13, 2017 |
I love this 1. I have tried all all 3 vers and love the barley the best > But sadly jewel told me a couple day ago they discontinuing this :(
Jim | June 12, 2017 |
Although I love this soup mix. I am having trouble finding it. 5 local stores do not have it in stock. Where can I purchase?
Connie | November 02, 2016 |
I am annoyed because I cannot find this product in any store.
Michelle | October 19, 2015 |
Love it. I add my own touches, a stalk of celery, 28 oz instead of 14 oz diced tomatoes and 1/2 bag of "classic' mixed vegetables instead of frozen green beans. Add the frozen veggies during the last 2 hours. I is what I had on hand. Delish! Will definately use again, with or without my changes, and recommend it.
Rita | April 07, 2014 |
I just tried the vegetable beef soup and it's delicious!!!!
Brenda | January 11, 2014 |