three jars of layered, ready to go soups

Mason Jar Soups

Ingredients

Chicken and Rice Soup:

  • 1 Tablespoon chicken bouillon paste (or 1 cube)
  • 1 teaspoon each dried oregano or parsley
  • ¾ cup cooked diced chicken meat
  • 3/4 cup cooked white rice
  • ½ cup baby spinach leaves, chopped

Curried Butternut Squash Soup:

  • 1 Tablespoon red curry paste
  • ½ cup coconut milk
  • 1 Tablespooon vegetable bouillon paste (or 1 cube)
  • 1 tsp fresh grated ginger
  • 1 ½ cup cubed and peeled butternut squash (fresh or frozen)

All the Veggies:

  • 1 Tablespoon vegetable or chicken bouillon paste (or 1 cube)
  • 1 cup frozen peas and carrots
  • 1 cup frozen green beans
  • ½ cup frozen corn kernels
  • 3/4 cup cooked quinoa

Directions

*Caution. Do not add hot water to jars directly from fridge. Allow the jar to sit out for appx. 20 minutes before adding water. Recipe uses 16 oz. ball jars

  1. For chicken and rice soup: Layer in a jar- starting at the bottom and working your way down the list. To serve, pour hot water over contents, screw on jar lid and shake lightly. Let sit 8-10 minutes and serve.

  2. For curried butternut squash soup: Layer in a jar- starting at the bottom and working your way down the list. To serve, pour hot water over contents, screw on jar lid and shake lightly. Let sit 8-10 minutes and serve.

  3. For all the veggies soup: Layer in a jar- starting at the bottom and working your way down the list. To serve, pour hot water over contents, screw on jar lid and shake lightly. Let sit 8-10 minutes and serve. Simple, would be great with hot sauce.