McKay’s Soup Seasonings can be used as a delicious seasoning for a variety of foods or can be mixed with hot water to drink as a broth or used as soup—the possibilities are endless!
Our customers use McKay’s Soup Seasoning for some of these
- Add hot water to make hot bouillon or broth for soup
- Season ham, roast beef, chicken, hamburgers and other meats
- Great in all your favorite vegetarian entrées
- Season potatoes (hot or cold)
- Popcorn flavoring
- Macaroni salad
- Boiling kielbasa
Whether you are searching for vegetarian and organic food diet options, low-sugar and no-MSG added meal options, or if you are simply looking for a great way to add zesty flavor to your soup or meal recipes, McKay’s Soup Seasonings is the healthy and delicious choice.
McKay’s offers the following great-tasting products:
- McKay's Beef Seasoning (Regular)
- McKay's Chicken Seasoning (Regular)
- McKay's Beef Seasoning (Vegan Special)
- McKay's Chicken Seasoning (Vegan Special)
- McKay's Beef Seasoning (No MSG Added)
- McKay's Chicken Seasoning (No MSG Added)
Our products, Beef Style Instant Broth and Seasoning and McKay’s Chicken Style Instant Broth and Seasoning, offer the following benefits you won’t find in most seasonings/powdered soup mix:
- Low in cholesterol
- Gluten-free (helping people with Celiac Disease)
- Available in vegetarian/vegan non-dairy varieties
- No animal byproducts
- Low trans fat
- Low sugar
- Meatless—no meat or meat byproducts
- Offered with No MSG Added
Our seasonings can be ordered easily in 6 oz., 7 oz., 12 oz. or 14 oz. jars, as well as 5 lb. and 25 lb. drums through our ebay store. Commercial orders in 25 lb. or 100 lb. drums can be placed through our Commerical Soup Mix Order Center.
For years, people have enjoyed the great taste of McKay's Chicken Style Soup Seasoning and McKay's Beef Style Soup Seasonings. Click here to read what happy customers have to say.
The following recipes are courtesy of 5 Loaves Deli & Bakery in Seattle,
Washington and Neva Brackett & Family.
Try these great recipes:
Easy Chicken-Like Gravy
- One cup of water
- One half medium onion
- One quarter cup garbanzos
- One quarter cup flour
- One half teaspoon salt
- One eight teaspoon celery seed
- One and one half tablespoons
- McKay's Chicken Seasoning
1) Blend garbanzos in small amount of the water until smooth, then add the remaining ingredients (Including the onion cut in pieces) and blend briefly.
2) Cook over low heat for 20 minutes, stirring frequently.
3) Serve. Makes 3 cups.
Chicken Noodle Soup
- One to one and a half teaspoons McKay's Chicken Seasoning
- One ounce noodles (pre-cooked)
- One quart boiling water
1) Dissolve seasoning in boiling water.
2) Add drained noodles.
3) Serves eight.
1) Mix McKay's Beef Seasoning one and a half teaspoon for every pound of hamburger before cooking.
Cream Of Zucchini Soup
- One large potato, cubed.
- Two stalks of celery, sliced.
- One medium onion, diced.
- One medium size zucchini, quartered and sliced.
- One quarter cup diced red peppers.
- Two Tbl. McKay's Chicken Seasoning.
- One half tsp. summer savory
- Four cups water
Cream Sauce Ingredients:
- One large or two medium potatoes, well cooked.
- Two cups water
- One half cup cashews
- One half tsp. garlic powder
- One half to one tsp. salt to taste
1) Place above ingredients (not the cream sauce Ingredients), into a large saucepan and bring to a boil. Reduce heat and simmer until the vegetables are tender.
2) Meanwhile, blend together the cream sauce until smooth. Then stir into the cooked vegetables. Heat until steaming hot, but not boiling. If allowed to boil, the cream sauce will become curdled in appearance.
3) Prep time twenty minutes. Cooking time fifteen minutes. Makes twelve cups.
- Two cups calypso beans (substituted with Pinto or Kidney beans)
- One tablespoon cumin
- One tablespoon McKay's Beef Seasoning
- One teaspoon Vege-Sal
- Salt to taste
- One teaspoon basil
- One half teaspoon paprika
- One fourth teaspoon oregano
- One teaspoon dill weed
- One large carrot, sliced or diced
- Two cups shredded green cabbage
- One cup shredded red cabbage
- One large onion, cut in long, thin strips
- One cup sliced celery
- Three cups canned diced tomatoes in juice
1) Soak dry beans overnight or boil in water and let soak one hour. Drain and discard water.
2) Cover soaked beans with water in a large kettle one inch above beans (or use four cups of beans of your choice). Bring to a boil and simmer until nearly done, about two hours.
3) Add seasonings and diced carrot; cook for 15 minutes, then add the remaining ingredients and cook for 15-20 minutes longer or until vegetables are tender. You may need to add more water to achieve the consistency of a thick stew. Serve over rice or noodles.
- One third cup cashews
- One cup hot, cooked rice or cooked garbanzos
- Two tablespoons dried onions
- One tablespoon McKay's Beef Seasoning
- Four tablespoons Bragg's Liquid Aminos or two tablespoons soy sauce
- One fourth teaspoon garlic powder
- Three tablespoons cornstarch
- Three and a half cups water
- One to four ounces canned mushrooms
1) Place all ingredients except mushrooms in blender with two cups of the water. Blend for at least one minute until smooth, adding remaining water at the end.
2) Place in a sauce pan with mushrooms and bring to a boil, stirring constantly. Add more water if needed to the desired consistency. Serve with potatoes, roasts, or patties.