Cozy up with Four Soups from Backyard Patch Herbs

 As the days grow shorter and the air turns crisp, there’s nothing more comforting than a simmering pot of soup on the stove. Whether you’re winding down after a chilly day or planning a cozy weekend meal, homemade soup has a way of warming both the body and the soul.

At Backyard Patch Herbs, we make it easy to bring that home-cooked goodness to your table — our soup mixes are packed with homegrown herbs and flavorful ingredients that turn simple water (or broth) into a comforting, aromatic meal in minutes.

Here are a few of our favorite cozy soup recipes to enjoy this season — each one easy to make and even easier to love.

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🍅 Hearty Italian Tomato Soup

Perfect for: A quick weeknight dinner or an easy lunch with grilled cheese.

You’ll need:

• 1 package Backyard Patch Hearty Italian Bean Soup Mix
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable or chicken broth
• Optional: Add cooked macaroni, rice, or white beans for a heartier version

To make:
Combine all ingredients in a large pot and simmer for 25–30 minutes, stirring occasionally. The herbs in our mix — basil, oregano, parsley, and garlic — create that comforting Italian aroma that fills the kitchen. Add a sprinkle of Parmesan before serving for a little extra comfort.

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🥕 Garden Vegetable Stew

Perfect for: Using up late-season veggies or frozen garden bounty.

You’ll need:

• 1 package Backyard Patch Barley Vegetable Soup Mix
• 6 cups broth (or water)
• 2 cups chopped vegetables (like carrots, potatoes, zucchini, or green beans)

To make:
Simmer the soup mix and vegetables together until tender. The mix’s combination of thyme, sage, and marjoram adds a rich, layered flavor. For extra heartiness, toss in cooked barley or lentils.

💡 Tip: This soup tastes even better the next day — perfect for meal prep lunches.

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🫘 Rustic Legume & Barley Soup

Perfect for: A satisfying one-pot meal that feels like a hug.

You’ll need:

• 1 package Backyard Patch Hearty Homestead Soup Mix
• 10 cups broth or water
• Optional: Add diced ham, sausage, or chopped kale for variety

To make:
Bring everything to a boil, then reduce heat and simmer for 1 to 1½ hours until the beans are tender and the broth thickens. The blend of savory herbs creates deep, slow-cooked flavor without the wait.

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🌈 Rainbow Harvest Bean Soup

Perfect for: A chilly evening when you want a wholesome, hearty bowl with garden-fresh flavor.

You’ll need:

• 1 package Backyard Patch Rainbow (Multi-Bean) Soup Mix
• 6 cups broth or water
• 1 can (14.5 oz) diced tomatoes (optional)
• 1 cup chopped vegetables — carrots, celery, or bell peppers work beautifully
• Optional add-ins: cooked sausage, chopped kale, or a handful of fresh spinach before serving

To make:
Rinse the bean mix, then add it to a large pot with broth and vegetables. Bring to a boil, reduce heat, and simmer 1 to 1½ hours, or until the beans are tender and the broth is rich. Stir in tomatoes during the last 15 minutes for extra depth.

This colorful blend of beans and herbs makes a nourishing meal that’s as satisfying as it is pretty in the bowl — perfect with a slice of crusty bread or cornbread on the side.

💡 Tip: Make a double batch and freeze portions for quick weeknight dinners!

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🍂 Bonus: Turn Any Mix into a Slow Cooker Meal

Busy day ahead? Toss your favorite Backyard Patch Soup Mix into a slow cooker with broth and your chosen add-ins. Set it on low in the morning and come home to a house filled with the smell of herbs and comfort.

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🌾 A Bowl of Comfort, Straight from the Garden

Every Backyard Patch Soup Mix is crafted from herbs grown and blended right here — with no preservatives, fillers, or artificial flavoring. Just wholesome ingredients and the satisfaction of making something warm and wonderful with ease.

So grab your favorite mug or bowl, pull on your coziest sweater, and let’s make this soup season delicious.

🛒 Explore all our soup mixes and find your new favorite cozy companion: Shop all the Soups.

Garden Vegetable Soup - Theme Recipes for August

This month the theme for recipes is Garden Delights.  That can be anything from a vegetable dish, to a salad, to a great way to use fresh herbs, or a special sauce made with garden ingredients or in the case of today’s recipe a soup made with garden vegetables.

Soups are not something that people think of as a summer food, but seriously a quick and easy soup that uses the bounty of fresh items from the garden is an amazing way to enjoy them and make a dinner you don’t have to slave over.

I got this recipe from Alton Brown and the Food Network back in 2004, but I turned it into a crockpot recipe, so you can set it and get back outside to enjoy the garden.  Just remember to add the herbs just a few minutes before you serve the soup.

Garden Vegetable Soup

4 tablespoons olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 tablespoons finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds (approximately 2 medium)

2 cups peeled and diced potatoes

2 cups fresh green beans, broken or cut into 3/4-inch pieces

2 quarts chicken or vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears corn, kernels removed

1/2 teaspoon freshly ground black pepper

1/4 cup packed, chopped fresh parsley leaves

2 Tbls oregano, chopped fresh leaves

2 Tbls savory (winter or summer) chopped fresh leaves

1 to 2 teaspoons freshly squeezed lemon juice

Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Pour the contents of the stockpot into the crockpot set on low.

Add the stock, the tomatoes, corn kernels, and pepper. Cover, and cook until the vegetables are fork tender, approximately 1 hour to 1 hour 30 minutes. Remove from heat and add the parsley, oregano, savory and lemon juice. Season to taste, with kosher salt. Serve immediately. 

NOTE: If you do not have fresh herbs, you can add 3 Tbls of Backyard Patch Soup and Salad Blend instead of the three herbs and amounts in the recipe.

To find any recipe featured this month - use the search box and type: GardAug

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Chicken Tortilla Soup Weekend Recipe

I have made this during the winter months to awaken our taste buds. This can be a hot to the tongue recipe, so substitute mild chili peppers for jalapeno peppers, if that is not your style.

Chicken Tortilla Soup

4 chicken breast halves (cooked & diced)

1 medium onion, finely chopped

2 cloves of garlic, minced

1 Tbls olive oil

2 tsp chili powder

1 tsp oregano, dried

1 28-ounce can crushed tomatoes

1 10.5-ounce can condensed chicken broth (or 3 cups chicken stock and leave out water)

1 1/4 cup water

1 cup yellow hominy

1 15-ounce can black beans, drained and rinsed

1 4-ounce can of jalapeno peppers (diced)

1 cup corn kernels (fresh or frozen, thawed)

1/2 cup picante sauce

Garnish:

Fresh cilantro

Tortilla chip crushed or strips

Shredded Mexican cheese

Sour cream

Directions:

In a stock pot, heat oil and sauté the onion and garlic. Add chicken and sauté or 1 minute, then stir in chili powder, oregano, tomatoes, chicken broth and water. Bring to boil, then simmer for 5 to 10 minutes. Stir in the hominy, black beans, jalapeno peppers, corn and picante sauce. Let simmer for 15 to 20 minutes. Serve topped with cheese and tortilla chips. If it is too hot, add a dollop of sour cream.

To find any recipe featured this month - use the search box and type: ChickJan

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew

   March - Jambalaya

   April - Ham & Shrimp Dishes

   May - Bread recipes

   June - Garden Delights

   July - Grilling

   August - Salsa, Corn & Jelly

   September - Squash Dishes

   October - Pumpkin Recipes

   November - Chili

   December - Herbal Cocktails

Mock Chicken and Wild Rice Soup (Vegan) - Meatless Monday

All month I have been sharing Chicken soup recipes, they are chocked full of vegetables, so if you could eliminate the meat, Chicken Soup would be great for a vegetarian eater.  However, then wouldn’t it just be vegetable soup?  To make it hearty, “meaty,” and more like the flavors of Chicken soup I looked for an appropriate alternative to give my vegan readers something to try as well.  I adapted this recipe from one I found on Stacy Homemaker.  She shares great vegan and vegetarian recipes and her solution for Mock chicken using jackfruit was inspired! This is a creamy soup without any dairy also if you want to avoid lactose.

Make sure to look for these things when you buy jackfruit for cooking:

•          Fresh, ripe jackfruit is used for desserts. The unripe, young, canned jackfruit is what you want to buy to use as a meat replacement.
•          Look for canned jackfruit that is in brine, not syrup. Make sure to rinse the brine off before you cook with it, to reduce the sodium.

Vegan Slow Cooker Chicken Wild Rice Soup

1 medium onion, diced

2 stalks celery, sliced

3 carrots, sliced

3 cloves garlic, minced

1/2 lb mushrooms, sliced

2 cans of jackfruit in brine (rinsed and drained well)

2 to 3 tsp Italian seasoning (or a combo of basil, oregano and thyme)

Salt and pepper to taste

1 bay leaf

1 1/4 cups wild rice 

1 quart vegetable broth (about 4 cups)

2-3 cups of water (enough to just cover everything in the crock pot)

1 8 to 10-ounce can unsweetened coconut milk (discard the water)

2 tsp corn starch 

Parsley for garnish

Directions

Put onions, celery, carrots, garlic, mushrooms, jackfruit, Italian seasoning, salt, pepper, bay leaf, vegetable broth, and wild rice into a crock pot. Add enough water to cover all ingredients.  Cover and turn on high, cook for 3 1/2 hours.

After 3 1/2 hours, remove 1/2 cup of the broth and put into a small bowl. Add the cornstarch to the bowl, whisk to combine. Pour it back into the crockpot to thicken the sauce.

Pour the coconut milk into the slow cooker, discard the water in the can. Stir to combine.

Replace the lid and cook for 30 additional minutes.

Makes 6 to 8 servings.  Serve with a sprinkle of parsley and black pepper. Enjoy!

Notes

If you don't like jackfruit or cannot find it at the store, try potatoes, artichoke hearts, cauliflower, or another meat substitute instead but adjust the cooking time accordingly, as these will cook faster.

Do not add the cornstarch into the slow cooker! If you do, it will clump and you won't be able to whisk the clumps out. You have mix the thickener in a separate small bowl and then add it to the soup.

When you warm up leftovers, add a little bit more plant milk to help loosen the broth.

You can use a blend of wild and regular rice if plain wild rice is not available.  (I buy mine bulk from the Lac Courte Oreilles Ojibwa in Wisconsin, but you can get some from the Native Mobile Farmers Market)

To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew
   March - Jambalaya
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn & Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

Slow Cooker Herbs de Provence Chicken Rice Soup - Weekend Recipe

I originally shared this recipe in Advent 2014, but most of those posts have been lost, so I thought since it fit with the theme, I would post this one again.  This is another perfect weekend recipe, because you can put it in the crock pot, enjoy your weekend plans and then enjoy this soup at the end of your busy day.

Slow Cooker Herbs de Provence Chicken Rice Soup 

2 cooked chicken breasts and any other leftover chicken meat you might have from a roast chicken (abut 2 cups total), diced into ½-inch squares

8 cups low-sodium chicken stock

2 to 3 carrots, sliced in coins

1 cup water

1 tablespoon Herbs de Provence Seasoning

1 cup uncooked basmati rice

1 or 2 teaspoons kosher salt, or more as needed

Place the chicken, chicken stock, water, carrots and Herbs de Provence into the slow cooker and cook on low heat for 4 hours. Then, add the uncooked rice and a teaspoon of kosher salt and cook on low heat for another two hours.

Be sure to stir the soup occasionally to make sure all of the flavors are incorporated. Once it has finished cooking switch the setting to “keep warm” until you are ready to eat.

To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew
   March - Jambalaya
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn & Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili

   December - Herbal Cocktails

Chicken Pot Pie Soup - Weekend Recipe

This month is all about comfort food.  And chicken soup is the ultimate comfort food.  Go out sledding in all this snow we have and you need a warm-up from within.  This quick and easy soup can be made with left over chicken and canned soups and no one will ever know you did not slave all day.

We have been sharing recipes all month featuring Chicken soup.  See the bottom of the post for more details on our monthly recipe theme.

Chicken Pot Pie Soup

2 cups cubed cooked chicken breast meat

1 16-ounce package frozen mixed vegetables, thawed

1 10.75-ounce can condensed cream of potato soup

1 10.75-ounce can condensed cream of chicken soup

2 cups skim milk (or 2% if you want it creamier)

1/4 tsp sage, dried

1/2 tsp savory or tarragon, dried

1 large potato, cut into 1/2-inch cubes (optional)

Directions:

In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup, milk and herbs. Heat through over medium high heat and serve with crumbled crackers on top. Serves 4. Multiplies well.  You can also place cold ingredients in your crock pot and place on low heat for an hour to warm up.

Optional: Add cubed potato and simmer for 15 to 20 minutes, or until potato cubes are fork tender. Or cut in a cooked baked potato and simmer to warm.

Notes: In place of crackers, place a hot biscuit on top of each bowl of soup.

To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew
   March - Jambalaya
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn & Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

Recipe Themes for 2018 - Pressure Cooker Chicken Stock

This year in hopes of using more of my overwhelming collection of recipes, I have decided to post recipes on a theme.  They will always feature herbs, of course, but each month the weekday and weekend recipes (and maybe even a how to or featured herb) will follow the monthly theme.

Each post on a theme will have search words so you can find the rest of the monthly posts easily. Just scroll to the bottom of any recipe to find them.

To kick things off, especially since flu season is upon us in full force, I chose Chicken Soup for the January Theme. These wonderful warming and soothing soups can be used for all that ails you, from colds to the temps outside!

To begin, we will start with two Chicken Stock recipes.  This first one is adpated from Laura Arnold in her book Instant One-Pot Meals (Countryman Press,2017) and features an electric pressure cooker, so if you got a pressure cooker for Christmas, let's try it out.  If you are looking for a more traditional stock recipe, stop back tomorrow for that!

Pressure Cooker Chicken Stock

1 chicken, broken down into 8 pieces or roasted chicken bones

1 small onion, halved

1 carrot, peeled and cut into large pieces

1 stalk celery, cut into large pieces

2 cloves garlic, peeled

2 teaspoons black peppercorns

3 sprigs fresh thyme (1 tsp dried)

1 sprig rosemary (1/4 tsp dried)

Instructions:

Place all the ingredients in the bowl of the pressure cooker and cover with water, about 8 to 9 cups. Secure the lid and set on Manual with high pressure for 50 minutes. Allow to naturally release.

Strain the broth and allow to cool completely. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

 

photo courtesy of Countryman Press

To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew
   March - Jambalaya
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn & Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

Creamy Vegetable Soup Weekend recipe

2 cups chicken broth

¼ cup diced carrot

¼ cup diced celery

¼ cup finely chopped onion

2 tsp Backyard Patch Soup and Salad Blend (or a combination of thyme and chives)

2 Tbls. Butter

¼ cup all-purpose flour

Dash salt

2 cups milk

1/2 cup cubed processed cheese (Velveeta)

In a small saucepan, bring broth to a boil.  Add carrot and celery; simmer, uncovered for 5 minutes or until tender.  In a large saucepan, sauté onion in butter until tender.  Stir in the flour and salt until blended.  Gradually add milk.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly.  Stir in carrot mixture.  Remove from the heat; add cheese and stir until melted.  Serves 4.

Seven tips for surviving the Flu

Simplify your diet to veggies, grains, soups, bone/seaweed/and/or miso broths, tea and fresh water.

Take an immune booster every 1–2 hours; try Echinacea tea, elderberry syrup or St. John’s wort oil.

 

Elderberry

Sleep a lot.

Keep warm—cover up your feet, neck, ears and lower back.

Flu virus is transmitted in the nose and mouth, so keep them clean with light rinses of sea salt water or a drop of tea tree oil in water.

Do an electricity or media fast to let your nervous system recuperate and to give your adrenal glands a rest. Turn off the radio, TV, computer, cell phone, newspapers, magazines, junk mail and shopping. This practice helps you slow down, hear your internal voice and de-stress.

Avoid sweets and milk products (raw milk is okay) for a few days. Sugar feeds bacteria and increases inflammation; pasteurized cold milk increases mucus and congestion.

Make this wonderful herby broth and sip it from mugs while you bundle up on the couch with a good book.

Noodle Soup Broth

4 ounces shiitake mushrooms, stems removed

4 cups chicken or vegetable broth

1 ½ cups water

3 tablespoons soy sauce

2 teaspoons garlic, finely chopped

2 teaspoons finely chopped fresh ginger or 1 teaspoon ground dried ginger

1 teaspoon thyme or oregano

1/2 cup carrot, thinly sliced

1/2 teaspoon Asian sesame oil

1/4 cup green onions, thinly sliced (optional)

Thinly slice shiitake caps (makes about 2 1/2 cups.) In a medium saucepan, over medium heat, combine broth with water, soy sauce, garlic, ginger, and herbs; bring to a simmer. Add mushrooms and carrot; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil, and if desired, green onions.  If you want something heartier, add ramen noodles and chicken or tofu cubes when you add the carrots.  Serve warm and sip slowly.

Mason Jar invented today!

John Mason of New York City, patented the Mason Jar on November 30 1858, and changed homemakers' food preservation habits forever.

The jars we tend to recognize today are the Ball Mason Jars.  These were produced by the Ball Brothers Glass Manufacturing Co., but not until 1885.  Although they produced a jar with the ”Patented 1858” imprint in the glass for many years, it was the patented jar style and the technique of mould casting they were using, the jars were made in the late 1800s into the 1900s.

I love a good mason jar.  They are sturdy, inexpensive and versatile.  These days making gifts in Mason Jars is especially popular, especially with the color jars Ball has been reproducing recently.

I pulled together these two cookie recipes so you can make some gifts and avoid the mad dash to store.

Chocolate Chip Oatmeal Cookies

·         3/4 cup white sugar

·         3/4 cup packed brown sugar

·         1 cup rolled oats

·         1 1/2 cups all-purpose flour

·         1 1/2 teaspoons baking powder

·         1/2 teaspoon salt

·         1 cup semisweet chocolate chips

Using a 1 quart jar, layer in the ingredients in the order given. Pack down the jar after each addition. Put the lid on, and cover with an 8-inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid. 

Attach a tag to the ribbon with the following instructions:

Chocolate Chip Oatmeal Cookies

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven.

Oatmeal Fruit Cookies in a Jar

·         1/2 cup packed brown sugar

·         1/4 cup white sugar

·         3/4 cup wheat germ

·         1 cup quick cooking oats

·         1/2 cup dried cherries

·         1/2 cup golden raisins

·         2/3 cup flaked coconut

·         1 cup all-purpose flour

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

Mix the flour, baking soda and salt together. Starting with the brown sugar layer the ingredients in a 1 quart jar in the order given. Ending with the flour mixture.

Attach a card with the following directions:

Oatmeal Fruit Cookies

Preheat the oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper.  Empty the contents of the jar into a large bowl. Using a wooden spoon blend the mixture until well combined. Using your hands work in 1/2 cup softened butter or margarine until the mixture resembles coarse crumbs. Beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk. Still using your hands or a wooden spoon blend the egg mixture into the dough until well combined. Drop teaspoon sized mounds 2 inches apart onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 14 minutes or until the edges are lightly browned. Place cookies on a rack to finish cooling. Makes approximately 2 dozen cookies.

At Backyard Patch Herbs I make soup mixes in Mason jars which are also perfect for gift giving.  You can check them out here: SOUP MIXES IN A JAR 

If you want to get an awesome cobalt blue reproduction 1858 Mason jar check out this listing at Amazon Drygoods!