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Halladay's Harvest Barn

Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
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RECIPES

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Halladay's Harvest Barn Harvest Barn Recipes Slow Cooker

Pasta Faggioli

10 cups water

1 package Halladay's Farmhouse Minestrone Soup, divided

1 (28 oz.) can diced tomatoes

1/2 lb. sweet Italian sausage, cooked and drained (or cooked, diced ham)

2 carrots, chopped

2 celery ribs, chopped

1 (15.5 oz.) can cannellini beans

1 medium zucchini

In a slow cooker, combine water, beans and spice mixture from package, tomatoes and sausage, reserving pasta for later. Cook on low for 4-6 hours. In a medium skillet, saute carrots and celery until soft, about 3-5 minutes; add to soup in the last 2 hours of cooking. Add pasta, cannellini beans and zucchini in the last hour of cooking. Salt and pepper to taste.

For a vegetarian version, remove sausage from recipe or substitute for vegan sausage.

SIMILAR RECIPES

Veggistrone Soup

10 cups water

1 package Halladay’s Harvest Barn Farmhouse Minestrone Soup Mix

1 Tbsp olive oil

3 large carrots, peeled and chopped

3 celery ribs, chopped

1 (28 oz) can chopped tomatoes

3 cups assorted chopped veggies (cabbage, green beans, cauliflower)

1 package fresh or frozen spinach (optional)

Parmesan cheese, grated (optional)

In a stockpot, combine water with beans and spice mixture from Minestrone soup mix, reserving pasta for later. Simmer on the stove for 2 hours or in the crockpot on low for 4 to 6 hours.

Sauté carrots and celery in olive oil until just tender. Add to soup along with the chopped tomatoes and assorted veggies (except for spinach). Simmer for 30 minutes to an hour, until all vegies are tender. Add pasta and cook additional 10 minutes, or until pasta is cooked to desired doneness. Add spinach just before serving, if desired. Top with grated parmesan cheese, if desired.

Cannellini Peppercorn Soup

3 leeks, washed, dark green ends removed and chopped

2 Tbsp. olive oil

1 butternut squash, peeled, seeded and cut into 1-inch pieces

4 Tbsp. Halladay's Sage Peppercorn Rub

1 parmesan rind, plus finely shredded parmesan for serving

4 Tbsp. lemon juice

3 to 4 (15 oz.) cans cannellini beans

1 (5 oz.) bag spinach

Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.

Turkey & Kale Minestrone

10 cups water

1 package of Halladay’s Harvest Barn Farmhouse Minestrone Soup Mix

1 lb ground turkey

3 large carrots peeled and chopped.

3 celery stalks, chopped.

1 (28 oz) can chopped tomatoes

2 to 3 cups kale deveined and chopped.

In a stockpot, combine water with beans and spice mixture from Farmhouse Minestrone Soup mix, reserving pasta for later. Simmer for 1 ½ to 2 hours.

In a skillet, cook the ground turkey until lightly browned. Add celery and carrots to the skillet and cook until slightly tender.

Add the turkey and veggies to the soup, add chopped tomatoes. Cook for an additional 30 minutes. Add in the pasta and kale and cook until the pasta is done, and the flavors come together.

Barley Vegetable Stew

1 lb lean beef, cubed

8 cups water

1 (14 oz) can chopped tomatoes

1 package Halladay’s Harvest Barn Farmhouse Vegetable Barley Stew Mix

3 carrots, peeled and chopped

3 celery stalks, chopped

In a skillet, brown the beef on all sides. In a stockpot, combine browned beef, water, chopped tomatoes and Vegetable Stew package contents. Cover and simmer for 1 to 1 ½ hours (4 to 6 hours in the crockpot). Add carrots and celery and simmer for additional hour, or until tender.

VARIATIONS:

Add a package of frozen mixed veggies (carrots, green beans and peas) in the last 10 minutes.

Add one pound of sauteed sliced mushrooms in the last 10 minutes (may omit beef, if desired).

Add 2 cups of butternut squash (cooked and cubed) and some kale, substitute regular or turkey sausage for the beef.

Substitute one pound of ground turkey or TVP (textured vegetable protein) for Beef.

Simmer away and enjoy some comforting soups on these chilly days. Stay well and enjoy everyone!

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