How About A Hot Southwestern Style Soup for The Home Storage Recipe Book?

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

Spices:
3 Cloves Garlic
1-2 tsp. chili powder
1 Tbsp Oregano
1 tsp Cumin
Black pepper to taste
Cayenne Pepper to taste

Garnishes:
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

Instructions:

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.

RECIPE PDF