Directions: Add the following ingredients and bring to a boil: Add: • 4 cans (14.5 oz) of chicken broth • 2 cups water Next, add the following and return to a boil: • Yankee Doodle Chicken Noodle soup mix • 2 chicken breasts halves (skinned, boned and cubed) or 2 cups cooked chicken or turkey • 1 cup sliced celery • 1 teaspoon salt		Reduce heat and simmer on low for 30 minutes or until chicken is tender. Serve with a light topping of fresh chopped parsley and ground pepper.
Directions: Add: • Barn Raising Country Vegetable soup mix • 3 cans (14.5 oz) of vegetable, chicken or beef broth • 4 cups of water • 2 cans of diced tomatoes (Petite diced are great!) • 2 cups shredded cabbage (can use 2 cups of Cole Slaw mix) • 1 teaspoon of salt Bring to a boil and then simmer for one hour:		Chicken Vegetable: Follow the directions above and use the chicken broth and add 1 lb. of cubed chicken. Beef Vegetable: Use beef broth and brown 1 lb of beef cubes in 2 tablespoons olive oil. Add water, broth and salt. Bring to a boil, reduce heat and cook for 1 hour. Add soup mix, diced tomatoes, and cabbage. Bring to a boil, cover and simmer for 1 hour.
Directions: Rinse the lentils and rice mixture and then combine with: • Seasoning packet • 3 carrots peeled and sliced • 4 cans of vegetable of chicken broth • 3 cups water Bring to a boil and then simmer for one hour:		Next add: • 1 (14.5 oz) can of 100% pumpkin (not pumpkin pie filling) • 1/2 cup of red wine • 2 Tablespoons of olive oil • 1 teaspoon of salt Simmer for 30 minutes. Enjoy with a nice glass of wine and loaf of bread.
Directions: (Preparation Time 45 Minutes) In a large Soup Pot. Add: • 2 Quarts Chicken Broth (4 - 14.5oz. cans) • 2 medium potatoes peeled & diced • 1 Teaspoon Salt Bring to a boil and add Corn Chowder Soup Mix package and Simmer for 30 minutes.		Add: 2 cups Half & Half (No-fat half and Half Works Great) or Milk and Heat on low until hot. Serves 10-12 Try these Variations Seafood Corn Chowder: Add two 8-oz cans of clam juice to the original broth. Reduce the chicken broth to1.5 Quarts (3 - 14.5oz cans) Cook broth as normal. Add 2 cans of minced clams (can also add shrimp or crab). Chicken Corn Chowder: Add 2 diced raw chicken breasts with the contents of the soup package.
INGREDIENTS: Air freeze dried corn, rice, dried vegetables, and herbs.  •  NET WT. 9 oz.
Directions: Remove beans from package and rinse. Place in a large cook pot & cover with 2" of water. Bring to a boil & continue boiling for 10 minutes. Remove from heat & cover pan. Let sit for 1 hour, then drain off water. Add: • Fireside Supper seasoning Packet: • 4 qts. Water • 1 Ham hock or 1lb. Slice of ham • 1 TSP of salt Bring mixture to a boil. Reduce heat and simmer for 1 hour. Remove ham, dice and return to pot.		Add: • 1 (28 oz) can crushed tomatoes • 1 lb. boneless chicken breast (hint: cube in small pieces while still slightly frozen). • 1 lb. Kielbasa diced (can use turkey kielbasa) Simmer 1 to 1-1/2 hours (until chicken is tender.) Delicious as a Vegetarian soup too! Just substitute your favorite Vegetables for Meat and reduce water to 3 quarts. Goes Great Served With A Garnish of Sour Cream Or Croutons. Perfect With Salad And French Bread For A Hearty Supper Party! Serves 12-14 (Freezes well)
INGREDIENTS: Dried beans, Dried Peas, Dried vegetables, and Herbs.  •  NET WT. 18 oz
• 1 Package Broccoli Cheddar Chowder Soup Mix • 4 cans Chicken Broth (14-1/2 oz.) • 2 Medium Potatoes, diced (unpeeled) • 1 cup Half & Half (No-fat half and Half works Great) • 2 cups Shredded Sharp Cheddar Cheese Directions: Step 1: In soup pot, bring chicken broth and potatoes to boil. Cover and reduce heat. Cook 10 minutes.		Step 2: Add soup mix and continue cooking for 10-15 minutes until potatoes are tender. Step 3: Add Half & Half and grated cheese. Stir, then turn off heat and let soup rest 20 minutes. Reheat if necessary but do not boil. Add salt and pepper to taste. If desired, garnish with crisp, crumpled bacon. Ready in 40 minutes. Serves 8-10.
INGREDIENTS: Freeze-dried broccoli, orzo, freeze-dried vegetables, and herbs.  •  NET WT. 7 oz.
Directions: Cook the following ingredients in a covered soup pot for 30 minutes: • 1 Package Sherried Mushroom Soup Mix • 1/2 cup Diced Celery • 6 cups Chicken Broth • 1/2 Teaspoon Salt After 30 minutes, add and heat slowly the following ingredients DO NOT BOIL.		• 2 cups Half & Half (No-fat Half & Half works Great) • 1/2 - 3/4 cup Good quality Sherry (optional) Let all ingredients heat thoroughly. Serve with a garnish of chopped fresh parsley. Wonderful as a first course for that special dinner party. Service 12 as a first course.
INGREDIENTS: Freeze-Dried Mushrooms, Vegetables, Rice, Herbs, and Other spices.   NET WT. 6 1/2 oz
Directions: Place the following ingredients in a large soup pot and bring to a boil: • 1 Package of Potato Leek Soup Mix • 2 cans Chicken Broth (14-1/2oz) • 4 cups Potatoes, peeled and diced--about 2 lbs (can also use Oreida-frozen Southern Style Hash brown potatoes). Cover and simmer until potatoes are very tender about 20-25 minutes. Mash the potatoes in the pot lightly with a potato masher.		Add: • 3 cups Half & Half (No-fat Half & Half works Great) • Salt (To taste.) Heat soup until piping hot, DO NOT BOIL. Garnish with chopped fresh parsley, chives, or a thin slice of lemon. Variations: For a hearty version, add chunks of ham or crisp cooked bacon. ÿ Soup may also be refrigerated and served chilled for a delicious vichyssoise. Serves 8.
INGREDIENTS: Freeze-dried vegetables, herbs and spices.  •  NET WT. 2 oz.
Directions: Step One: Remove beans from package and rinse. Place in a large cook pot & cover with 2"of water. Bring to a boil & continue boiling for 10 minutes. Remove from heat & cover pan. Let sit for 1 hour, then drain off water. Step Two: Add: • The softened beans to 3 cups of water • White Bean Chili Seasoning packet • 1 Teaspoon Salt Bring to a boil, cover and simmer for 30 mins.		Step Three: Add: 2 Raw chicken breasts (cubed) Continue cooking, covered for 1 hour or until beans are tender. Garnish each serving generously with grated cheese and salsa. Serves 8-10. Freezes well. Variations: Cook mixture down and serve as a tortilla or corn chips as a dip.
INGREDIENTS: Dried beans, Dried vegetables, Herbs.  •  NET WT. 16 oz.
Directions: Step One: Remove beans from package and rinse. Place in a large cook pot & cover with 2"of water. Bring to a boil & continue boiling for 10 minutes. Remove from heat & cover pan. Let sit for 1 hour, then drain off water. Step Two: Add: • Soften beans in 1qt. Water • Black Bean Chili Seasoning packet • 1 Teaspoon Salt		• 1 Tablespoon Worcestershire sauce • 2 Tablespoons Brown sugar Cook covered 1-1-1/2 hours. Step Three: In a skillet, brown 1 lb. Ground turkey or beef and then add meat to soup kettle with beans. Step Four: Add one 28 oz can of crushed tomatoes. Continue cooking for 30 minutes or until tender. Garnish with sour cream or grated cheese. Serve with tacos or tortilla chips. Serves 8-10. Freezes well.
INGREDIENTS: Dried beans, Dried vegetables, Herbs.  •  NET WT. 16 oz.
Directions: Remove peas from package and rinse. Place in a large soup pot and Add: • Package of Pioneer Pea Seasoning packet • 3 qts.Water • 1 large ham hock or 1 1/2 lb diced ham (may use turkey ham). • 2 Potatoes, peeled and diced • 1 TSP of salt		Bring to a full boil. Simmer 1- 1-1/2 hours stirring occasionally. Remove the ham (if using ham hock) and dice meat. Return meat to the pot and cook uncovered to desired consistency. Soup may be pureed in blender or mash potatoes against the pan to thicken. Serve with hot hard rolls or garlic bread and fresh apple crisp for a perfect winter supper. Serves 8 -10.
INGREDIENTS: Peas, herbs and spices.  •  NET WT. 16 oz.       [ ABOUT US | PRODUCTS | RECIPES | CONTACT US | HOME ] Cooke Tavern Soups 4158 Penns Valley Road, Spring Mills, PA 16875 Phone: 814-422-7687 (SOUP) (TOLL FREE) Fax: 814-422-8752 Email: info@cooketavernsoups.com