Back of the Soup Labels
At Thompson Farm Soups & More, we use only the best ingredients, fine spices, premium vegetables, and great noodles. All our products are prepared to exacting standards in small batches by hand, the way they have been for years. Our family prepares our products in a licensed state & FDA inspected facility. Our products are free from MSG and without lots of added salt. If you like salt, please add to taste. It's a whole lot easier to add it than it is to take it away. We are also a nut-free facility; well, I did mention it was all family, sometimes a little nutty but no peanuts or those kinds of nuts.
Below you will find the information from the back of our labels, including ingredients and cooking instructions, so please take a look and any questions; just give me a call. James (314) 378-0007
If using Broth instead of Bouillon, exchange 1 cup of broth/stock for 1 bouillon cube and 1 cup water. The total liquid added to the mix should remain the same using either broth/stock or bouillon.
Ingredients: pasta (semolina, niacin, ferrous sulfate, thiamine, mononitrate, riboflavin), celery, onion, carrots, green beans, cabbage, bell peppers, parsley, garlic, bay leaf, sea salt, thyme.
1 package Minestrone Soup Mix
½ lb. of mild or hot Italian sausage
1 28oz can diced tomatoes
12 cups water and 4 chicken bouillon cubes or 12 cups chicken broth
1 16 oz. can dark red kidney bean (optional)
Brown sausage, drain. In soup pot add sausage, soup mix (reserving pasta packet), 12 cups of water and bouillon cubes (or chicken broth) and tomatoes. Cover, bring to a boil, reduce heat, simmer 1–1 1/3 hours. Return to a boil, add 2 cups water, pasta packet, and beans if desired. Simmer for 15–20 minutes or until pasta is tender. (Add additional water if soup becomes too thick) Serve with grated parmesan cheese.
Remove bay leaf before serving.
Makes approximately 8 servings.
Ingredients: rice, barley, split peas, onion, carrots, celery, parsley, marjoram, sea salt, pepper
1 package Chicken Soup Mix
2 whole chicken breast, skinned (1 ½ lbs.)
1 seasoning packet (included)
16 cups water
Rinse rice, barley, and peas. Put in soup pot with contents of seasoning packet, chicken breasts, and water. Bring to a boil, stir, cover, and simmer 1 hour, stirring occasionally. After 1 hour, remove chicken breasts, cool slightly, bone, and return meat to soup. Heat through and serve. Add water or chicken broth if soup becomes too thick.
Makes approximately 8 servings
Ingredients: barley, carrots, celery, onion, potatoes, peas, corn, bell peppers, cabbage, green beans, mushrooms, parsley, basil, garlic, bay leaf.
1 package Beef Barley Soup Mix
½ lb. of lean ground beef
1 14 ½ oz. can of diced tomatoes
3 beef bouillon cubes
8 cups water
In Soup pot brown meat, add soup packet, tomatoes, 8 cups water, 3 beef bouillon cubes. Cover, bring to a boil, reduce heat, simmer 1-1 ½ hours, stirring occasionally. Add additional water if soup becomes too thick. Remove bay leaf before serving.
Makes approximately 8 servings.
Broccoli, Potatoes, onions, carrots, corn starch, black pepper.
1 package Broccoli Cheese Soup Mix
4 Chicken Bouillon Cubes
2 cups shredded cheddar cheese or 10oz Velveeta cubed
6 cups water
2 cups Milk
1. Add water, Thompson Farm Broccoli cheese soup mix and bouillon in soup pot,
2. Bring to a boil reduce heat; simmer 30 minutes.
3. Add milk and cheese, stir until melted
4. Simmer additional 15 minutes; salt and pepper to tastes.
Makes approximately 8 servings.
Ingredients: Tortellini (Durum wheat semolina, pasteurized eggs, dry spinach and dry tomato, niacin, iron lactate, thiamin, mononitrate, riboflavin, Edam cheese, bread crumbs, Romano cheese, hydrogenated soybean oil, salt), carrots, celery, onion, garlic, marjoram.
1 package Tortellini Soup Mix
½ lb. Italian sausage
1 28oz can crushed tomatoes
3 chicken bouillon cubes
8 cups water
In a 4 quart dutch oven brown sausage, add spice packet, tomatoes, 8 cups water, 3 chicken bouillon cubes. Cover, simmer 40 minutes, stirring occasionally. Add Tortellini, simmer 30–35 minutes or until Tortellini are tender and plump.
Serves approximately 6.
For variation: substitute 1 chicken breast for Italian Sausage.
Ingredients: beans, onion, garlic, pepper, chili powder, sea salt.
1 package Hearty Bean Soup Mix
1 ham hock or ½ lb. lean diced ham
1 16 oz can crushed tomatoes
3 tbs. lemon juice
1 seasoning packet (included)
Rinse beans. Cover with water and soak overnight.
Drain beans, add water and ham hock or ham. Cover and bring to boil. Reduce heat, simmer 1 ½ hours. Add remaining ingredients and simmer 30 minutes or until beans are tender. If using ham hock, remove from soup and chop meat. Return meat to soup.
Serves approximately 6.
Ingredients: Lentils, rice, celery, onions, parsley, garlic, red peppers, basil, black pepper, sea salt, thyme, marjoram.
1 package Italian Lentil and Rice Soup Mix
1 chicken breast (more chicken may be used, if desired)
12 cups water
1 14.5 oz. cans petite diced tomatoes
3 chicken bouillon cubes
Boil chicken in the 12 cups of water until tender. Remove chicken and cool. Cut chicken into bite-size pieces. Add enough water to bring the chicken stock back to 12 cups of liquid. Add the soup packet, tomatoes, and bouillon cubes to the pot. Bring to a boil. Reduce heat, cover, and simmer for 1 ½ hours. Stir frequently to prevent sticking. Add chicken and heat through. Add additional water if soup becomes too thick.
Serve with grated parmesan cheese and crusty Italian bread.
Makes approximately 8 servings.
Ingredients: Potatoes, rice, carrots, celery, onion, red & green peppers, garlic
1 package Cheesy Vegetable Soup Mix
11 cups water or chicken broth
3 bouillon cubes
8 oz. Velvetta Cheese, cubed.
1 cooked chicken breast, chopped (optional)
In a soup pot, put 11 cups water or chicken broth, soup packet, and 3 chicken bouillon cubes. Bring to a boil, reduce heat, simmer 1 hour. Add cubed cheese and chopped chicken if desired, stirring often until cheese melts (do not boil). The soup will be creamier and thicker the longer it stands.
Serves approximately 6
Ingredients:: Potatoes, soup base (modified corn starch, Palm oil, Maltodextrin, buttermilk, corn syrup solids, sugar, salt, buttermilk powder, yeast extract, soybean oil, onion power, potassium chloride, natural flavor, disodium, guanylate, disodium inosinate. onion, celery, cabbage, and chives.
Contains: Milk
1 package Potato Soup Mix
10 cups boiling water
1 ½ cups milk
Add contents of package to 10 cups of boiling water, stir while bringing black to a boil, reduce heat and simmer for 45–60 minutes, stirring frequently. Add 1–1 ½ cups milk to desired thickness, stir. Salt and pepper to taste.
For variety, add: cooked bacon, ham, or clams
Serves approximately 6.
Ingredients: bean, onions, garlic, chili powder, oregano, cumin, salt
1 package White Chili Soup Mix
1–2 chicken breasts
8 cups of water
Rinse beans. Cover with water and soak overnight. Simmer chicken in 8 cups of water until tender. Remove chicken from broth, cool. Chop chicken and refrigerate. Drain beans. Put beans, 8 cups chicken broth and seasoning packet in pot and simmer 2 ½–3 hours until beans are tender. Stir in chicken, simmer until heated throughout. Add water if chili becomes too thick. Salt and pepper to taste.
Serves approximately 6.
(WITH HOMEMADE NOODLES)
Ingredients: Noodles (flour, eggs, salt, milk pwd., FDC yellow #5), carrots, celery, onions, parsley, garlic, red pepper, black pepper, basil.
1 pound ground beef
1 28 oz. can diced tomatoes
14 cups of water
Beef Noodle Soup Mix
3 Beef bouillon cubes, or to taste
Brown ground beef. Drain fat. Add the 14 cups of water, bouillon cubes, and diced tomatoes to soup pot. Bring to a boil. Add contents of soup mix package. Reduce heat and simmer 40–50 minutes until noodles are tender. Add additional water if soup gets too thick.
Salt & pepper to taste
Serves approximately 8.
(WITH HOMEMADE NOODLES)
Ingredients: Noodles (flour, eggs, salt, milk pwd., FDC yellow #5), carrots, celery, onions, peas, chives, parsley, garlic, black pepper, .
1 Chicken Breast (more chicken can be used, if desired)
14 cups of water
Chicken Noodle Soup Mix
3 chicken bouillon cubes
Boil chicken in 14 cups of water until tender. Remove chicken and save broth. Cut chicken into bite-size pieces. Set chicken aside. Add contents of package and bouillon cubes to the broth. Bring back to a boil. Reduce heat and simmer 40–50 minutes until noodles are tender. Add chicken and heat through. Add additional water if soup gets too thick.
Salt & pepper to taste
Serves approximately 8.
Ingredients: Wild rice, white rice, carrots, celery, onion, thyme, bay leaf.
1 package Wild Rice Soup Mix
10 cups of water
4 chicken bouillon cubes
1 smoked chicken breast chopped*
1 pint half and half
In soup pot, mix 10 cups water, soup packet, 4 bouillon cubes. Bring to a boil, reduce heat, simmer 45 minutes. Add chicken and half and half. Simmer 10-15 minutes (do not boil). Remove bay leaf. Salt and pepper to taste. Add half and half or chicken broth for thinner consistency.
Serves approximately 6.
* ½ lb. smoked sausage may be substituted for smoked chicken breast.
Ingredients: Corn, green beans, potatoes, carrots, celery, onions, bell peppers, garlic, chili peppers, cumin, chili powder, oregano.
1 package Santa Fe Tortilla Soup Mix
1 lb. ground beef
1 14.5 can of diced tomatoes with chilis
4 Beef bouillon cubes
14 cups water
Brown ground beef. Drain fat. Put ground beef, tomatoes, soup packet, 14 cups water and 4 bouillon cubes in large soup pot. Bring to a boil. Reduce heat. Simmer 1–1 ½ hours. Serve topped with tortilla chips.
Serves approximately 6
* Also good with grated cheddar sprinkled over the top of soup.
2 chicken breasts may be substituted for ground beef.
Ingredients: Black beans, onion, potatoes, bell peppers, cumin, garlic, sea salt, pepper, paprika, basil, and red pepper flakes.
1 package Black Bean Soup Mix
9 cups water
¾ lb. round steak, cut into small bite-sized pieces (more meat may be used, if desired)
1–2 tablespoons olive oil or vegetable oil
3 beef bouillon cubes
Rinse beans. Soak in container with enough water to cover by 4 inches overnight. Drain beans. Brown round steak in oil. Add beans, spice packet, water, and bouillon cubes to pot. Bring to a boil, cover pan, reduce heat and simmer 1 ½ hours or until beans are tender. Stir frequently to prevent sticking. Add additional water if soup becomes too thick.
Serve with grated parmesan cheese and crusty Italian bread.
Approximately 6–8 servings (A special thanks to Dan for allowing us to adapt his recipe for the soup)
Ingredients: beans, celery, onion, potatoes, garlic, and sea salt.
1 package Senate Bean Soup Mix
1 ham bone with meat or 1 ham shank bone
12 cups water
Rinse beans. Soak in container with enough water to cover by 2 inches overnight. Drain beans. Combine beans, ham bone, spice packet and water in soup pot. Bring to boil, cover pot, reduce heat and simmer 1 ½–2 hours. Remove ham bone, chop meat on ham bone, and return to soup. Heat through.
(Add additional water if soup becomes too thick.)
Serves approximately 8.
(Hoppin John)
Ingredients: black-eyed peas, rice, onion, sweet peppers, celery, garlic, chili powder, black pepper.
1 package Black-Eyed Pea Soup Mix
9 cups of water
1 ham hock
1 28oz. can diced tomatoes
3 Chicken bouillon cubes
Rinse Peas. Put peas, water, ham hock, and remaining ingredients in soup pot. Bring to a boil. Reduce heat and simmer 1–1 ½ hours, or until peas are tender. Remove ham hock, chop meat and return meat to pot. For a thicker soup, simmer longer.
Serve with hot cornbread.
Serves approximately 6
Ingredients: peas, carrots, celery, onion, bay lead, thyme, salt, pepper.
1 package Split Pea Soup Mix
8 cups of water
1 ham bone or 1/2 pound lean diced ham
Rinse peas. Add water, Ham bone and Thompson Farm Soup mix and heat to a Boil.
For a Thick pea soup start with 7 cups water and then add to preference.
Serves approximately 6-8
