Pasta Soup Mix

PEA POD APPETIZER BROTH, INDONESIAN STYLE CHICKEN CHOWDER, PEPPERONI AND VEGETABLE SOUP

• Ready In: 0 mins
• Serves: 3-4

Ingredients

• 1⁄2 cup shell macaroni (or other small pasta)
• 1⁄4 cup dried lentils
• 1⁄4 cup dried mushroom, chopped (optional)
• 2  tablespoons parmesan cheese, grated
• 1  tablespoon  dried onion, minced
• 1  tablespoon instant chicken bouillon granules
• 1  teaspoon dried parsley flakes
• 1⁄2 teaspoon dried oregano, crushed
• 1  dash garlic powder

Directions

1. Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
2. BASIC PASTA SOUP Combine contents of package with 3 cups water in a 2-quart saucepan.
3. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally.
4. Makes 3 side dish servings.
5. PEA POD APPETIZER BROTH Combine pasta soup mix with 3-1/2 cups water. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally.
6. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsps. soy sauce.
7. Cover and cook 2-3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3-4 appetizer servings.
8. INDONESIAN STYLE CHICKEN CHOWDER Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally.
9. Add 13-oz. can evaporated milk (1-2/3 cups), 3/4 cup diced cooked chicken, and 1-1/2 to 2 tsps. curry powder.
10. Garnish with apple slices and fresh mint leaves. Makes 3-4 main-dish servings.
11. PEPPERONI AND VEGETABLE SOUP Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1 cup frozen mixed vegetables. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally.
12. Stir in 4-6 oz. sliced pepperoni. Cover and simmer 5 minutes more. Garnish with Parmesan cheese.