14 February 2012

Recipe box: Anita's Shelf Soup

Here's a great homemade soup that Anita designed to be made right from our food storage shelf. This recipe uses a number of dehydrated products from Shelf Reliance. We've linked to those ingredients so that you can explore them if you're unfamiliar with them. We've recently begun using their Thrive brand of dehydrated foods, and have loved each product we've tried. (In case you're wondering, we don't profit by posting these... we just like Shelf Reliance!)

Ingredients (serves about 6 - 8)

32 fl. oz. Chicken Broth
2 Tbs. Olive Oil
3 heaping Tbs. Tomato Powder
3 heaping Tbs. Bell Peppers, red and green, dehydrated
3 heaping Tbs. Onions, chopped, dehydrated
2 cups Chicken TVP, dry
15 oz. (1 can) Beans, cannelini
15 oz. (1 can) Tomatoes, diced or petite diced, with liquid
2 cups Water
15 oz. (1 can) Vegetables, mixed
Salt and/or Pepper, as desired

Directions
  1. Put chicken broth and olive oil in a large pot and mix thoroughly.
  2. Cook over medium heat until heated (about 10 minutes).
  3. Add tomato powder and stir until mixed thoroughly.
  4. Stir in bell peppers, onion, chicken TVP, cannelini beans, tomatoes, and water. (Add salt and/or pepper to taste, if preferred.)
  5. Reduce heat to medium/low and continue cooking for 30 minutes.
  6. Stir in mixed vegetables and cook for an additional 15 minutes.
  7. Remove from heat and serve.
Notes/Substitutions

It may be necessary to add a bit more water, depending on how much liquid the dried ingredients absorb.

You might also try switching the broth to beef broth and the TVP to beef TVP.

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