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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

WHOLESALE FUNDRAISERS FAIRS AND FESTIVALS BLOG

Halladay's Harvest Barn Harvest Barn Recipes Soups & Salads

Country Chicken Vegetable Soup

3 carrots, chopped

3 celery ribs, chopped

2 Tbsp. oil or butter

6 cups water

6 oz. cooked chicken

1 package Halladay’s Country Chicken Vegetable Soup

Sauté carrots and celery in olive oil until tender. Add vegetables,
water, chicken and package contents to a stock pot; simmer until rice is tender. Salt and pepper to taste.

Crockpot Recipe: Combine all ingredients in a crockpot. Cook on low for 8 hours or on high for 4 hours.

NOTE: once prepared, soup can be kept frozen for 6 months.

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.

Chicken Soup Starter

2 Tbsp Halladay’s Harvest Barn Chardonnay or Garlic Herb Blend

2 Tbsp butter or oil

1 onion, chopped

3 celery stalks, cut in slices

3 carrots, peeled and thinly sliced

8 cups chicken stock or water

2 bay leaves

2 lbs bone in chicken thighs

¾ cups rice or orzo

Sauté onions, carrots, and celery in butter or olive oil for about 3 to 4 minutes. Add seasoning, chicken stock or water and chicken thighs. Cook over medium heat for about 1 hour, or until the chicken is done. Remove chicken, shred chicken off the bone when it is cool enough, then add it back to the soup.

At this point add ¾ cup of rice or orzo, cook until done according to package directions. If you are adding noodles or pasta, cook them in a separate pot and add as you serve the soup. Orzo can also be done on in a separate pot.

Guinness Barley Lamb Stew

1 package Halladay's Farmhouse Barley Vegetable Stew

1 to 1 1/2 lbs. lamb stew meat (or beef chuck roast)

12-16 oz. Guinness (or stout of your choice)

1 (10.5 oz.) can cream of mushroom soup

4 carrots, cut into 1-inch pieces

3 potatoes, cut into 1-inch pieces

3 ribs celery, chopped

1 onion, finely chopped

6 cups water

Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.

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.

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