Sponsored by Manischewitz
The temperatures are getting colder, the evenings are getting longer, and all we want right now are super easy, shortcut recipes that are equally as cozy and comforting.
With Manischewitz’s Cello Soup Mixes, we created just that!
These soup mixes go way beyond soups and stews! As you’ll see from the recipes below, you can use them as a shortcut to recipes like meatballs, curries, patties, casseroles, and so much more!
These recipes are super easy to throw together and are perfect for both beginner and expert cooks.
Enjoy and stay warm!
Yields 8 to 10 patties
Here’s something different from the usual falafel or bean burgers. These split pea patties are a great pareve protein packed main dinner or lunch idea. The peas pair really nicely with garam masala, an Indian spice blend.
1 package Manischewitz Split Peas with Seasoning Soup Mix, soaked overnight (discard spice packet)
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon garam masala
1/4 cup water
2 teaspoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
Cooking oil, for shallow frying
1. Drain peas and rinse a few times until the water runs clear.
2. Add to a food processor and purée until the mixture is a fine grainy paste. Set aside.
3. Add flour, baking powder, cornstarch, and garam masala to a large bowl. Mix thoroughly.
4. Transfer the pea mixture along with the water to the flour mixture and stir to incorporate. Add and mix in cilantro and salt to taste to the flour-pea mixture. Mix thoroughly. Cover and set aside to rest for 1 hour.
5. Heat oil on medium heat. Oil your hands and form the batter into patties and fry in batches until browned on both sides. Total cooking time take about 4 to 5 minutes per batch depending on how thick you make them.
Yields: 4 to 6 servings
This casserole really makes lentils shine. It’s mixed with mushrooms, has a thick delicious “gravy,” and is topped with melted mozzarella. Serve over rice, pasta, or spinach for a delicious meal.
1 large onion, finely chopped
3 large celery stalks, finely chopped
3 tablespoons oil
1 pound mushrooms, sliced
1 teaspoon garlic powder
1 package Manischewitz Lentil Soup Mix
1 (10-to-12-ounce) can cream of mushroom soup
1/4 teaspoon salt
ground black pepper to taste
2 cups water, boiled
1 cup shredded mozzarella
1. Preheat oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray. Preheat a large non-stick ceramic skillet on medium heat and swirl oil to coat.
2. Add onion and sauté for 3 minutes, stirring occasionally. Add celery and sauté for 5 minutes, stirring occasionally.
3. Add in the mushrooms. Sauté for 5 to 7 minutes or until a bit browned.
4. Pour in the lentil soup mix and mix everything together.
5. Transfer to the greased baking dish and add mushroom soup, seasoning, and water. Mix well.
6. Cover and bake for 30 minutes.
7. Uncover and sprinkle the top with cheese. Bake for another 5 to 10 minutes until the cheese is melted.
8. Remove from the oven, cover, and let stand for about 20 minutes before serving.
Yields: 4 to 6 servings
I have to admit, this was one of our favorite dishes! There’s also the huge plus of it taking only a few minutes to put together and letting the flavors cook all day. I highly recommend serving this with cornbread. It’s the perfect canvas for soaking up the thick juices of the beans and sausage.
1 package Manischewitz Hearty Bean with Seasoning Soup Mix
4 sausages (flavor of your choice – I used sweet Italian)
1 (28-ounce) can vegetarian baked beans
3 tablespoons light brown sugar
3 tablespoons ketchup
2 tablespoons tomato paste
1 cup water
1. Combine the ingredients in a slow cooker.
2. Cook on high for 3 to 4 hours or low for 6 to 7.
3. Serve with cornbread.
Yields: 4 servings
Indian cuisine features a lot of vegetarian dishes. Naturally, I gravitated towards one of the country’s most famous dishes, curry, for a spin on this split pea mix. It’s hearty and filling and the curry powder definitely packs a spicy punch. Curry is traditionally served with naan bread and/or rice, so be sure to have some for the full experience.
1 tablespoon olive oil
1 small onion, diced
1 tablespoon curry powder
3 cups vegetable broth
1 package Manischewitz Split Pea with Barley Soup Mix
1 (14-and-1/2-ounce) can diced tomatoes
1 (14-ounce) can light coconut milk
salt and pepper, to taste
rice, cooked, for serving
naan, warm, for serving
1. In a large skillet with high sides, heat the olive oil over medium-high heat.
2. Add in the onions and cook until just translucent and fragrant, about 3 minutes.
3. Add in the curry powder and stir. Continue stirring for 1 to 2 minutes.
4. Add in the peas mix and broth.
5. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes, or until the split peas have become tender (but not mushy).
6. Add in the diced tomatoes and coconut milk. Continue to simmer for an additional 20 minutes, or until the mixture is very thick and the split peas are very tender.
Yields: 2 to 4 servings
Classic stuffed peppers get an upgrade and are stuffed with vegetable soup mix which includes pasta, peas, barley, and beans. I prefer this toasted Parmesan bread crumb topping but you can skip that and top with more shredded cheese if you prefer.
1 package Manischewitz Vegetable with Mushrooms Soup Mix
1/2 cup shredded mozzarella cheese
1 (15-ounce) can diced tomatoes
1/4 cup bread crumbs
2 tablespoons Parmesan cheese
1/2 tablespoon parsley
3 bell peppers
1. Preheat oven to 400 degrees Fahrenheit and cut bell peppers in half lengthwise. Remove seeds.
2. Place bell peppers on a baking sheet lined with parchment paper or an oven-safe baking dish, cut side down. Bake for 15 minutes.
3. Cook the vegetable soup mix in broth until tender but with a bit of bite, about 30 minutes.
4. Strain the mixture and add it to a bowl with shredded mozzarella cheese and diced tomatoes.
5. Stuff the mixture into the peppers. Combine the bread crumbs, Parmesan and parsley in a bowl. Top the peppers with the bread crumb mixture.
6. Bake peppers for 15 to 20 minutes, until the crumbs are golden brown.
Yields: 4 to 6 servings
These delicious chicken meatballs are served with a little broth, veggies, and a mixture of pasta, peas, and beans. Perfectly comforting for cold nights!
1 pound ground chicken or turkey
1/2 cup panko bread crumbs
2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
black pepper to taste
2 tablespoons oil
1 package Manischewitz Minestrone Soup Mix
1 (15-ounce) can petite diced tomatoes
1/2 cup frozen cut green beans
2 to 3 cups vegetable or chicken broth
1. Combine ground chicken, egg, panko, olive oil, garlic powder, onion powder, salt and pepper in a bowl.
2. Heat 2 tablespoons oil in a skillet. Form the mixture into balls and brown on all sides in batches.
3. Remove the meatballs from the pan and place into a bowl. Repeat with remaining meatballs mixture.
4. Pour the minestrone mix into the skillet along with the diced tomatoes and 2 cups of broth. Cook until the mixture is tender, adding another cup of liquid as needed.
5. Pour in the green beans and add back in the meatballs. Cook until most of the liquid is absorbed.