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.
If you have already made a batch of the Enchilada Sauce, this next recipe is perfect for using that Sauce to make a hot meal for your family. Cheesy Quinoa Enchilada Bake is packed full of great things your body needs to keep you going and your family growing strong! It is a generous dish filled with flavor and seasoning to satisfy that craving for something different from your home storage meals.
In this recipe, we like to use Organic Anasazi beans which we pick up from our local market or can order online in larger bulk packaging. These are great beans for home storage as they are lower in the ingredients that can irritate digestion, which can, in turn, lead to a more peaceful home.
Cheesy Quinoa Enchilada Bake
4-6 Servings (Possibly 8 servings depending on sides and garnish)
You will need:
1 Batch of our Easy Enchilada Sauce
1 Cup cooked beans (or 1 Can of beans drained - Pinto, Black or Anasazi)
3/4 Cup Quinoa
with 1 1/4 Cup water and 1 1/2 tsp vegetarian Chicken Bouillon mixed in
then cooked according to package directions
1 1/2 Cups Freeze dried Corn, rehydrated with 3/4 Cup water
1 Cup Freeze dried Chopped Chicken, rehydrated with 1/2 Cup water
1 Cup Freeze dried Tomato Dices, rehydrated with 1/2 Cup water
1/4 Cup Freeze Dried Chopped Onions + 1/4 Cup water
1/4 Cup Freeze dried Chili Peppers + 2 Tbsp water
2-3 Tbsp cilantro
2 Cups Freeze dried Cheddar, rehydrated according to package directions
Pinch of Cayenne, if hot and spicy is desired
Ideas for garnish:
Fresh Tomato, diced
Fresh Onion, sliced or diced
Preheat oven to 350 degrees F.
NOTE: If using dry beans such as Pinto, Black, or kidney, make sure to start them the night before. Dried Anasazi Beans take about 45 minutes to cook, so make sure to start those before starting the rest of your recipe, and allow them to simmer while you assemble the rest of the ingredients.
Cook beans. While they cook, cook your quinoa. Rehydrate vegetables, chicken, and cheese according to directions above while the beans and quinoa simmer. When everything is cooked and rehydrated, assemble as below:
In a large bowl, combine cooked quinoa, rehydrated corn, chicken, onions & peppers; add about 3/4 of the rehydrated tomatoes, cooked beans, half of the Easy Enchilada Sauce, and half of the cheese. Mix thoroughly. Place in a 2 quart baking dish. Pour the remaining tomatoes on, then top with the rest of the Easy Enchilada Sauce and the remaining cheese. Bake for 40-45 minutes until the cheese on top is bubbly and melted. Remove from oven and top with garnishes or serve hot with the toppings in buffet style, and allow diners to add their own toppings.
- In hard taco shells with taco fixins
- With corn tortilla chips
- In soft taco shells like a burrito
- Leftovers would be good served like Hash, with poached or fried eggs on top
- How about in the GF Naan breads we like to make?
- Might even make a yummy enchilada filling if you cut back a little on the quinoa and add more chicken and beans, then stuff shells, roll up, place in baking dish and pour sauce over then bake and cover with cheese! YUM
Vegetarian? Make this recipe without the chicken and add a can of chick peas.
Easy Enchilada Sauce Recipe
2 Tbsp THRIVE Gluten Free Flour, cornstarch, or flour (optional for thickening)
2 Tbsp Chili Powder
1/2 tsp Cumin
Kosher or Sea Salt to taste
1/4 tsp black pepper
1 Tsp olive oil
4 cloves Garlic, crushed (Garlic powder may also be used)
3 Cups Water
1 Cup Freeze Dried Tomato Powder
2 tsp Vegetarian Chicken Bouillon
1-2 Tbsp Cilantro
1/2 Cup Freeze Dried Chili Peppers
1/2 Cup Freeze Dried Chopped Onion
Optional ingredients to taste:
cayenne, for hot and spicy
In a small bowl combine the flour with the cumin, chili powder, salt and pepper. If not using thickener, mix together the spices until well combined. In a saucepan, place your olive oil and crushed garlic or garlic powder and lightly saute to bring out the flavor. Remove from heat.
Gently add the water into the saucepan, and whisk in the Tomato Powder with 2 tsp Vegetarian Chicken Bouillon. Make sure to whisk this together well so that all the tomato powder is mixed in.
Toss in your spice mix. Whisk till combined then add the cilantro, Freeze Dried Chili Peppers and Freeze Dried Chopped Onions. Stir thoroughly to combine.
Replace the pot on the burner and bring to a boil on medium-high to high heat.
Reduce heat and simmer until thickened, about 15 minutes
Judith has over 30 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.