"Barry" > wrote in message
...
> Some of you may be familiar with the Manischewitz dried soup mixes
> that are packaged in cellophane tubes. I am wondering if anyone has
> prepared them in a crock pot.
>
> The directions say to simmer the contents of the large bag (veggies,
> etc.) in seven cups of water for two hours, adding the contents of the
> small bag (spices, etc.) during the last ten minutes.
>
> Manischewitz has no specific suggestions for slow-cooking, except to
> say that the amount of water be reduced. I found one recipe which
> mentioned putting both packets into the pot at the beginning, but did
> not mention the amount of liquid or the time and temperature.
>
> Any other suggestions?
>
> At Amazon's sale price, the mixes came out to be under a dollar each.
>
> Ingredients, for those who are interested:
>
> Green peas
> Barley
> Yellow peas
> Lima beans
> Enrighed egg noodles
> Salt
> Mushrooms
> Onions
> Sugar
> Carrots
> Vegetable shortening
> Corn starch
> Celery
> Tomatoes
> Bell peppers
> Turmeric
> Spinach
> Sodium bisulfite (preservative).
>
>
The onions, carrots, celery, tomatoes, spinach and bell peppers are
dehydrated and powdered, they are contained in that flavor packet. It's an
okay product but I consider it a soup *starter*... it's kinda the Jewish
version of ramen.... I think it needs meat (chicken or beef) as well as
fresh veggies and herbs, like parsley, dill, garlic, etc. I don't see the
point in using it in a slow cooker, and you'll probably end up with half
cooked beans.... soups need to be stirred, tasted, reseasoned, and otherwise
tended to, or you may as well use canned. I used to use those soup mixes
years ago, when they cost like 3/25¢ (and a couple three pounds of meaty
marrow bones for small change or free from the butcher), and I'd use all
three packets at once as just one tube doesn't make enough worth dirtying a
pot and use fuel to cook it for hours.... making a tiny pot of homemade soup
is the epitomy of kitchen pinheadedness... I don't make homemade soup in
less than an 8 qt pot, usually 12,16 qts. It's easy enough to make up your
own ingredients packet. Those packets used to be very popular but the soup
aisle now has so many instant type soups that hardly any shelf space is
devoted to those soup starter tubes anymore.