I have not been one to use white flour in a very long time. In fact, I can't recall the last time I honestly bought a bag of it from the store. I think it was about 5 years ago to make some recipe that "required" it. The white flour sat around for so long, that it turned into a block of white concrete in the New Jersey humidity! I ended up making the recipe that "required" it with whole wheat flour and it must have turned out okay because no one seems to recall a failed flour recipe!
Sourdough starter is one of those recipes that I will never make with white flour. Although some people may claim that you can't make the starter without it, white flour has not been around nearly as long as sourdough has. In fact, sourdough is closest to the biblical recipe as one can get these days. At least until someone discovers a recipe card in the mid-eastern deserts, that is!
It has been shown repeatedly that whole grains tend to have a better and often higher natural yeast content than any pre-ground, processed flour. This has also been my personal experience over the years. The starter I have created from whole wheat, faro or einkorn has been much more active, and healthier than anything I attempted "back in the day" with white flour. Because of this evidence, I much prefer to create our starter from the simple, old fashioned freshly ground whole grains.
Here is the recipe that I have gotten accustomed to using. It is very simple to create because it uses two ingredients that many people will have on hand in their food storage: Water and grains ground into flour.
Basic Whole Wheat Sourdough Starter
NOTE: Use this recipe for our Traditional Whole Wheat Sourdough
To begin your starter:
1 cup whole wheat flour
1/2 cup room temperature, filtered water (about 70 degrees)
A glass jar, crock or bowl that can be easily, yet loosely covered. I like to use a glass quart size canning jar, a metal ring and a coffee filter. Place the flour and water into the jar and stir until very well combined, making sure that there is no dry flour left. Cover with the coffee filter and place the metal ring on. Let the mixture sit at room temperature (about 68-75 degrees is optimal) for 24 hours.
Day 2: There may or may not be activity showing as yet - activity would be little bubbles in the mix or there appearing to be more mix than the day before. It may just look like what you started with on day one. Either way, take 1/2 of the mixture, set it aside in a bowl (See below for ideas to do with the discarded starter so that you do not waste). To the mix remaining in the jar, add 1/2 cup of room temperature, filtered water and 1 scant Cup of whole grain flour. Mix well, recover, and let mixture rest at room temperature for another 24 hours.
Day 3: By day 3 you should be seeing some activity - bubbles, evidence of expanding dough. This is the day you will start feeding the dough 2 times per day. Try to feed it as evenly spaced apart as possible - 12 hours.
For each feeding, stir down the dough, then take a generous 1/2 cup of starter and mix it with 1 scant cup of whole wheat flour with 1/2 cup room temperature, filtered water. Stir thoroughly, cover, and set aside for approx 12 hours. Remember to use your discarded starter for something, or set it aside to use later with additional discarded starter.
Day 4: Repeat steps for Day 3.
Day 5: Repeat steps for Day 3. By the end of Day 5, you may start to see that the starter is “doubling" You should also see lots of bubbles, and it should have a tangy, tart, or “sour” but pleasant aroma. If it is not this active as yet, you may need to continue the feeding process for days 6 and 7. (On rare occasions, or in colder weather, it may take a bit longer to develop fully)
-- When the starter has reached the point described on Day 5, you will want to give it one final feeding before storing in the refrigerator. Feed as usual, mix well, let the starter rest for 4-8 hours to see a generous amount of bubbles breaking the surface of the starter. Now you may place it in the refrigerator for “permanent” storage.
Make sure to feed your starter at least once per week with 1 Scant cup of whole wheat flour and 1/2 cup water, just as you have fed it during the process. By removing all but 1/2 cup from the permanent container, setting aside the removed portion to make a loaf of bread, rolls, or other recipe. To the remaining 1/2 cup add your water and flour. I like to leave it out on the counter for about an hour to rest before putting it back into the refrigerator, just to give it a little time to start its process.
Now you can enjoy fresh sourdough bread products any time you would like to!
NOTE: If I allow the starter to set in the fridge for a week, I often see a brown or dark liquid on top of the starter. This is a sign that your starter is HUNGRY! Feed it! It is best that you not allow it to get to that point, though, so that you do not starve it to the point of inactivity. This liquid is commonly known as "hooch" and is a naturally occurring alcohol. YES, this should be pour off and discarded before feeding your starter. I find that if "hooch" happens more often, it means I need to feed it more often.
More troubleshooting tips can be found here:
I am always a fan of waste-not-want-not, so I do not dispose of our sourdough starter when we are starting a new batch every spring. When the recipe says to discard it, I always discard it right into a bowl and make pretzels, bagels, or muffins from it. BUT my favorite is to make whole wheat crackers and have them with some cheese. Here's my favorite recipe for a tasty snack:
Well, the weather says we may get snow this weekend around here - so it is time to dig into the soup pot and pull out some warm and wonderful ideas to get ready for the "snow storm". Our Creamy Tomato Soup recipe is great
Creamy Tomato Soup
6 Cups Water
1 Cup Tomato Powder
1 Cup Freeze Dried Diced tomatoes, rehydrated
1/4 cup chopped chives
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp dry basil
1 Tbsp sugar
4 Tbsp Butter powder
4 Tbsp Sour Cream powder
Salt and pepper to taste
Bring the 6 cups of water to boil in a large pot. Add the Tomato Powder and stir to mix well. A whisk works wonders to mix the tomato powder in. Reduce heat to medium low. Add the Diced tomatoes, chives, onion and garlic powders, basil and mix well. Whisk in the butter and sour cream powders until creamy. Reduce to low and allow flavors to blend for about 10-15 minutes. Serve hot. Better than canned soup!!!
I was in a mood the other night. I was tired of the same-old-same-old and was very much in the mood for something for dinner that was easy, but filled with vegetables. And it was chilly outside. Going through our food storage, I figured a nice pot of vegetable soup would fit the bill. I started re-hydrating things, and before I knew it, we had dinner!
It sort of created itself as I went along. My original intention was to have a more broth-like soup, but the idea struck me to turn the potatoes into the creamy broth. I hope that you enjoy this one as much as we did. It was hot, packed full of veggies, and very filling.
I have added a few ideas for variations on the recipe, in case you would like to try something different. Maybe one day you can have it as made, but the second day, turn the leftovers into a cheesey soup for dinner!
CREAMY VEGETABLE SOUP
1/3 Cup Freeze dried Celery
2 Cups Freeze Dried Potato Dices
6 Cups Water
2 Tbsp Vegetarian Chicken bullion
Place water in a soup pot, add the bullion, mix well, and bring to a boil. Add the celery and potatoes, reduce heat and simmer a few minutes. Then turn heat off and allow to sit.
1/3 Cup Freeze Dried Onions plus 2 Tbsp water in a small bowl, set aside.
2 Tbsp olive oil
Garlic powder to taste
2-16 oz bags of California Mix (Broccoli, Cauliflower and Carrots)
1/2-3/4 Cup water
In large saucepan, heat olive oil. Add the rehydrated onions and Garlic powder to taste.
Sautee until onions appear clear, then add frozen vegetables and water. Bring water to a boil. Steam the vegetables with the lid on to conserve liquid. When soft and tender, using a potato masher, mash the vegetables slightly so that they are in smaller, bite sized pieces for soup. Set aside.
4 Tbsp Freeze Dried Sour Cream
5 Tbsp Freeze Dried Milk Powder
1 1/2 Cups water
Shake well in a jar and set aside.
Return to the Potato mix in the soup pot and with your hand blender, blend this mix until smooth. You may leave some chunks if desired. Once ready, scrape the onion/vegetable mix into the soup pot, mix well, and turn the heat to medium/medium high, depending on your stove, to bring it to a light boil without scorching the potato broth. Reduce heat to simmer and allow the flavors to blend for a few minutes. Pour in the milk mixture and heat through. Serve hot with fresh bread, or crackers.
NOTE: You may use Freeze Dried Carrots, Broccoli, Cauliflower, but I find for this recipe the frozen do work best. Fresh would be great, too.
VARIETY: You can add meat to this if you are looking for a higher protein meal. Just remember to rehydrate it before adding to the soup, then heat through. Other vegetables may also be added, such as corn, peas, or peppers. Maybe even some turnips fresh from your garden.
Start with this as a soup base, and use your imagination. Cheese? Rice?
We love crackers with soup, hummus, or just to have around for nashing with some cheeses. Gluten Free crackers can sometimes be expensive and I love baking so why not try to create a recipe that can easily be made at home? I had a recipe for an almond cracker that we sometimes like, but after a while the flavor of the almonds gets to be mundane and you would like a change.
Using my old recipe, I tried to measure out the right replacement for the THRIVE Gluten Free flour and the first batch created a very dry dough that I kept adding water to until it felt about right, soft and rollable but not sticky. It wasn’t too bad once I found the right texture, but when they baked up they were HARD. Almost too hard to break.
I recalled my first year of eating gluten free and remembered that many flours need to be exchanged by WEIGHT, not by measuring cup. So I weighed out the almond flour, and it weighed in at 8 ounces. I don’t recall exactly how much almond meal it was by cups, but 8 ounces would work. Trying the recipe again, using 8 ounces of Thrive GF Flour, the crackers turned out perfectly.
Now that I make these at least once a week, I am honestly tired of rolling them out with a rolling pin. It can be a challenge to get it just the right thickness every time. One morning I had a brilliant idea - why not use my pasta machine! I dug it out of the cupboard and after mixing the dough, within just a few minutes, I had all the dough rolled out into almost the same sized strips with uniform thickness! You may find that you need to sprinkle a little bit of Rice flour as you press the dough through the pasta machine, but I did not have to and it went through perfectly, without sticking anywhere. Then I was able to cut each strip down the middle, and cut those strips into bite sized crackers, bake as usual! Now I am trying to figure out what else I can use that pasta machine for with my Gluten Free Flour!
Now go bake some crackers and make a pot of soup, then enjoy!
Gluten Free Crackers
8 oz Gluten Free Flour (WEIGHED not measured in cups)
1 tsp Himalayan Pink Sea Salt
4-6 oz filtered water
1/4 tsp baking powder, optional, makes a slightly lighter cracker
Salt, dried garlic (finely chopped), dried onion (finely chopped), or other toppings if desired.
IMPORTANT NOTE FOR THIS RECIPE: This recipe was created to use THRIVE GF Flour mix, but can be used with other GF Flours as well. The key for this one is that it is NOT a “Cups" recipe, and needs to have the flour measured out in ounces. Many GF flours are different by weight, so this is very important for the right consistency dough.
Preheat oven to 400. Mix all dry ingredients well. Place a well in the middle of the dry ingredients and gently pour in about 4 ounces of the water, setting aside the rest in case it is needed. Mix all ingredients together with a fork until forms a nice ball. The dough needs to be soft, but NOT sticky. If it is too dry, add a little more water, 1Tbsp at a time and mix well. Knead gently for just a minute or two. Cut dough in half. On parchment, roll out one half very thin. Then do the same with the other half. With a fork, poke holes in the dough to allow steam to escape while cooking. Cut to desired size using pizza cutter. I usually cut to individual cracker sizes, like snack crackers.
Bake for 5-15 minutes, depending on size you cut the crackers into. Watch them carefully and if they need more cooking time, only add 2-3 minutes at a time so that they do not over-cook or burn. These can go from almost done to burnt in just a short period of time. So PLEASE remember to keep an eye on them, don't get distracted - because the over done ones taste nasty! Depending on your humidity outside and inside they can last for up to a month. Store in an airtight container or jar. Serve with your favorite dip, soup, salsa, cheese, or hummus.
VARIATIONS: Add 1-2 tsp rosemary to the crackers for a taste treat. You can also add other herbs or spices to go with the dip, cheese, or soup you will be serving these with, or Parmesan cheese to the dry ingredients, before adding water. With dry herbs or Parmesan, you may need to add a bit more water to make it roll-able. Herb suggestions: Dill, onion, garlic, chive, chili powder, Thyme.
We love naan bread served with curried foods, and with just about any kind of stew like dish. It just makes such a wonderfully light bread addition to any meal. This recipe isn't quite like the ones made in restaurants, but it is a nice substitute. These can go with so many different dishes by just switching out your spices and herbs. Play with it - have fun! Create something wonderful and share your flavor taste treats with us in the comments.
Gluten Free Naan Bread
1 Tbsp ground Chia seeds +1 Tbsp water, place in a bowl & sit a minute
1 Cup Gluten Free Flour
1 Cup Organic Whole Milk (Or 1 Cup water & 4-5 Tbsp THRIVE Powdered Milk)Salt to taste
Spices: Fresh or dried dill, curry powder, onion powder, garlic powder
Mix together all ingredients. Batter should be somewhat runny so that when you place it on the griddle it flows evenly. Heat an electric griddle to 350 degrees F. Pour about 1/3 cup batter onto hot griddle, spread thin with a spatula, keeping in a circle shape as best as possible. Allow to cook first side until top is no longer wet and flowing, without burning bottom. Flip and cook the second side just until done. Remove from griddle and continue until all batter is used up. Stack naan breads in a circular pattern on the serving plate to keep them warm and to make ready for serving. Serve with Curried chicken, humus, baba ganoush, or any of your favorite fillings. Also delicious spiced with southwestern spices and served as a soft taco shell or wrap.
You can also vary the gluten free in gredients a bit for a slightly different flavor. Here are two alternate recipes that I have used with success - the one with coconut flour has a distinct coconut flavor and may not go with all main dish meals.
Alternate Recipe 1
1 Tbsp ground Chia seeds + 1 Tbsp water, place these in bowl & sit a minute
1/2 Cup Almond Flour
1/2 Cup Gluten Free Flour
1 Cup Organic Coconut Milk (Or 1 Cup Organic whole milk, or 1 Cup water & 4-5 Tbsp Powdered milk, for creamier texture)
Salt and herbs to taste
Alternate Recipe 2
1 Tbsp ground Chia seeds plus 1 Tbsp water, place in bowl & sit a minute
1 Cup Almond Flour
1/8 Cup Gluten Free Flour
3 Tbsp Coconut Flour
1 1/2 Cups whole milk
Salt and herbs to taste
1 1/2 Cups Freeze Dried Chopped Chicken plus 1 Cup water, mix well and set aside.
Place the following ingredients together in a different bowl:
3 Cups Freeze Dried Asparagus (May also use Frozen or Fresh, if so, reduce the 2 Cups water for rehydrating down to 3/4 Cup, and steam the asparagus until tender)
1 Cup Freeze Dried Chopped Onion
1/4 Cup Freeze Dried Celery
1/8 Cup Carrot Dices
Mix well then add 2 Cups water, mix thoroughly and set aside. Remember to reduce water to 3/4 Cup if using steamed fresh or frozen asparagus.
In a separate bowl, place:
1 Cup Freeze Dried Potato Chunks or Dices
Pour 1 3/4 Cups water over potatoes, stir well and set aside.
Allow vegetables and chicken to rehydrate for approximately 10 minutes.
NOTE: If you wish to have chunky asparagus in your soup, set 2 Cups of the Freeze Dried Asparagus aside in one bowl with the other vegetables along with 1 2/3 Cups water, and take the other 1 Cup of the Asparagus and place it in a separate small bowl with 1/3 Cup water and set aside to add to the soup later.
3 tablespoons EVOO
2 tsp dried parsley flakes
1 tsp Garlic Powder
1/2 teaspoon pepper
20 Oz Water
2 tsp Vegetarian Chicken Bouillon
1 teaspoon salt, Optional
2 cups half-and-half, cream
2 Cups Water and 8 Tbsp. Instant Milk Powder
MIX WELL BEFORE ADDING TO SOUP! (this is a little thicker than normal rehydration methods to make it more creamy than the standard recipe)
Shaved Parmesan cheese, optional
After 10 minutes, place the EVOO in a large soup pot and gently heat on medium heat. Add vegetable mix above and sauté. Sprinkle with parsley flakes, garlic powder, and pepper, stir thoroughly to blend flavors. Pour in the 20 Oz Water and add the Vegetarian Chicken Bouillon, mix well. Heat through and allow to cook for 15-20 minutes, until the vegetables are tender. Turn off heat. With a Stick Blender, blend the vegetable mix until creamy. Once pureed, add the chicken, potatoes, and additional rehydrated Asparagus (if desired). Allow to heat through. Taste the broth at this time to see if additional salt will be needed. Add if necessary, then gently pour in the Half and Half or the Milk Mixture, and stir through. Gently heat on low heat until serving temperature. Serve hot with shaved parmesan cheese or Freeze Dried Shredded Parmesan, if desired. Goes great with a loaf of fresh bread or Gluten free rolls!!!
These days a lot of people are watching their weight, sodium, artificial ingredients, or just want to make more things from scratch. If you grew up in the 70‘s or 80‘s, pot luck dinners and casseroles may have been a very popular part of your childhood. Because of this your recipe box may be filled with all kinds of tasty recipes that you are hesitant to use because they need a can of some kind of soup or another. Often times they are those thick, creamy, condensed soups like mushroom, chicken, or asparagus. Well,what can you do if you are trying to avoid those high-sodium canned soups but still want to enjoy that casserole mom used to make? EASY!!! Mix up a batch of Judi’s Gluten Free Creamy Chicken Soup Mix. It can be easily substituted in any recipe that calls for cream of chicken or cream of mushroom soup. Just use the easy to follow directions below for the mix and for the soup.
I like to mix it up in quantity if I know I am going to be needing it over the next few weeks, and store it on the pantry shelf in a dry-sealed canning jar.
Judi’s Gluten-Free Creamy Chicken Soup Mix
2 Cups Powdered Milk
1 Cup Gluten Free Flour
4 tsp Vegetarian Chicken Bouillon
1/2 Cup Freeze Dried Celery, chopped
1/2 Cup Freeze Dried Onions, OR 2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Black Pepper
Mix dry ingredients well to combine thoroughly. Place in canning jar, dry seal or close tightly, and store for up to three months on your pantry shelf. May also be stored in another airtight container.
Label before placing in the pantry so you don’t forget what’s inside!
Creamy Chicken Soup
Shake container to remix ingredients that may have settled during storage.
Place 3 cups warm water into a saucepan.
Add 1 1/2 Cups of Soup Mix to the pot and whisk together well until combined. Using a spatula, scrape the bottoms and sides to make sure no dry mix is left stuck in the corners. Turn heat to medium/medium-high (depending on your stove). Heat through and continue cooking until thickened, about 5-7 minutes. If using in a recipe, it can now be used the same as any canned Creamy Chicken Soup that has been thinned with milk. May also be served as soup by adding your favorite fresh vegetables, or Freeze dried vegetables that have been rehydrated and some Freeze Dried Chicken that has been rehydrated. See some ideas below!
Try adding some of your freeze dried carrots, peas, corn, or potatoes rehydrated along with your rehydrated Freeze Dried Chicken for a hearty creamy chicken soup.
For non-GF Creamy Chicken Soup Mix, omit the GF Flour and add White Flour in the same proportions as mentioned above. Follow the recipe for soup as directed.
For Creamy Mushroom Soup Mix, make as directed, but cut the bouillon back to 2 tsp, add 1 tsp salt, and when ready to cook, add your favorite chopped mushrooms to the liquid mixture. Follow your recipe as directed.
For Creamy Asparagus Soup Mix add some Freeze Dried Asparagus to the dry mix, or rehydrate and add to the creamy soup after it has been mixed with water or milk.
For Creamy Broccoli Soup Mix add some Freeze Dried Broccoli to the dry mix, or rehydrate and add to the creamy soup after it has been mixed with water or milk. Add some cheddar to this recipe for a delicious and simple creamy broccoli cheese soup.
THE POSSIBILITIES ARE ENDLESS - USE YOUR IMAGINATION AND ENJOY!!!
Note: this recipe DOES NOT work well with ground whole wheat flour. It does not thicken the same. . .
For a great flexible recipe, I love to toss together a big pot of Hearty Italian Lentil Soup. Why is it flexible? Because you can make this soup thick and hearty for those who like a more stew-like soup, or thinner for those who enjoy it a bit more brothy. Hearty Italian Lentil Soup also has such a rich Italian flavor that several people have commented that they would love to throw in some beans and pasta and make it more like a Pasta Fagioli.
Another option? Imagine throwing in some frozen or even fresh Tortellini if you have them laying around. Or even a batch of Gnocchi, instead. Suddenly this recipe has so many more options available for including it in your 30, 45, or even 60 day menu plan. If you aren’t in a situation where freezer space is limited or unavailable, you can always make a double batch and toss some into the freezer in larger tubs for sharing with family or in single serving sizes for lunches work or quick meals in a pinch. Some even like to enjoy it as a late night snack.
One of our favorites with the leftovers, after it has sat in the fridge for a day or two, and the lentils have helped it to thicken nicely, take the soup and pour it over some boneless chicken in the oven. Allow the chicken to cook through and top with cheese then serve. Delicious! Now you see why we call this one so flexible. It can be used in so many different ways that it’s one you will definitely want to print for your home storage cookbook.
Hearty Italian Lentil Soup
Prep and Cooking Time: 2-3 hours (most of this is simmering time, prep time is only about 20 minutes)
Servings: 6-10, depending on serving size
1 Cup Chopped onion
1/3 Cup Carrot Dices
1 Cup Tomato Powder
1 Tbsp Chicken Bouillon
1 Cup Lentils
1 1/2 Cup Chopped Spinach
Organic Spice Blend:
1 tsp. Dry Thyme
2 tsp. Dry Oregano
2 tsp. Dry Parsley
1 tsp. Dry Basil
1 Tbsp. Garlic Powder
2 tsp Onion Powder
Black Pepper to taste
Salt Optional - we eliminate the salt because of the salt in the bouillon)
1 to 1 1/2 Gallons Water
2 Tbsp Olive Oil
Option one: Pour 1 gallon of water into the pot, add all dry ingredients to the pot, and stir well. Bring to a boil, then turn to simmer, allowing to simmer for 30-60 minutes, until lentils are cooked through. Stir soup occasionally during simmering and add more water if it looks as though vegetables and lentils have absorbed too much. The longer the lentils cook, the more tender they will be. Allow to sit for a while to blend flavors. Best served the next day to allow flavors to mingle, but can be served as soon as Lentils are tender.
Option Two: Rehydrate onions with 1/3 C. water from the one gallon of water set aside. In a separate container, rehydrate carrot, spinach, and Tomato powder in about 2 cups of water from the gallon. When Onions are rehydrated, add a little olive oil to the pan and heat. Add onions and sauté for a few minutes. Add the rehydrated carrot, spinach, and tomato powder then add the balance of the water. Sprinkle in bouillon, spices, and lentils. Bring to a boil, then turn down to simmer for 30 minutes. Remove from heat and serve, or allow to set for a bit for flavors to blend more thoroughly.
Option 3: Place olive oil in pan and lightly sautee the FD onions. Add the herbs and spices. Lightly sautee to allow flavors to blend. Add water, then bouillon, carrots, and tomato powder. Mix well, bring to a boil, reduce heat, and allow to simmer 30 minutes. Add lentils, and allow to continue to simmer for an additional 1 to 1.5 hours, testing the lentils for desired tenderness. When done, turn off heat and stir in spinach, gently. If necessary, reheat the soup to desired serving temperature.
Serve hot with parmesan sprinkled on top.
Another great food storage recipe with flexibility is our Stormy Day Spicy Bean Soup - and spicy, by the way, is relative. Depending on who has their hands on the jar of cayenne pepper, this can be a mildly spicy meal or one really hot soup! And not because you left the burner on high!
In this one, again, we like to use our Anasazi beans to make it quicker to prep and cook up as well as to reduce the intestinal distress that sometimes comes with eating beans.
Stormy Day Spicy Bean Soup is a good pot of soup to whip up to go with a fresh pan of corn bread or even to toss some tortilla chips on top for garnish. It is delicious served with or without fresh cilantro, but I have to say I enjoy it more with the fresh herb sprinkled on top. And of course, a hot soup like this always likes to be dressed with some THRIVE Shredded Cheese Sprinkled on top.
Stormy Day Spicy Bean Soup
1 C. freeze dried Chopped Onion, in a small bowl
1 C. Freeze Dried Green Bell pepper, in a separate small bowl
1-2 Tbsp freeze dried Chili Peppers, in bowl with freeze dried Green Bell Peppers
1 C. freeze dried Sweet Corn, in a separate small bowl
2 Tbsp Olive Oil
¾ C. Tomato Powder
8 tsp. Vegetarian Bouillon (either the "beef" or "chicken" styles will work well)
2 C. Freeze Dried Black Beans, prepared according to package directions (we prefer Anasazi Beans for their quick cooking time and great taste)
9 C. Water, measured and ready for use
3 Cloves Garlic
1-2 tsp. chili powder
1 Tbsp Oregano
1 tsp Cumin
Black pepper to taste
Cayenne Pepper to taste
Lime juice or fresh limes for flavor and garnish
Fresh Cilantro for garnish, if available
Freeze dried Shredded Cheddar or Freeze dried Shredded Monterey Jack Cheese, rehydrated
With the vegetables each set aside in their own small bowls, add 1/3 C water to each bowl from the 9 C. measured out. Allow the vegetables approx. 5 minutes to rehydrate. Place 2 Tbsp olive oil in pot, turn heat to medium high, and add rehydrated onions and peppers. Sautee briefly, then add the rest of the 9 cups of water, the corn, tomato powder, bouillon, and prepared beans, stir to mix well. Add the spices and simmer for one hour to allow flavors to mingle.
Serve hot with tortilla chips or corn bread. Garnish soup with shredded cheese and a slice of lime, if available, or a drizzle of lime juice from storage, and a sprig of fresh cilantro.
Judith has over 20 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.