Meals in a Jar (10 page)

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags, or vacuum bags, store:

• 1 vacuum bag soup mix

• 1 vacuum bag creamy mix

• 1 packet thickener

To package in a jar: Put the soup mix in the bottom of the jar, then the bag of creamy mix, then place the thickener packet on top.

Label each bag:

Combine the soup mix and 3 cups of water in a medium pot. Cook over low heat for 20 minutes or until asparagus is tender. Remove the lemon slice and turn off heat. In a small pot over medium-high heat, add the contents of the thickener packet and stir to melt and combine. Cook for 2 minutes, and then stir in the creamy mix powder and 1-1/2 cups of water. Bring to a simmer, stirring constantly until thickened. Add the creamy mix to the asparagus mixture. Serve chunky or process through a food mill. Serves 6
.

Black Bean Soup with Sour Cream

This is a very filling, full-flavored, stick-to-your-ribs soup. Make a sidekit of Corn Muffins (
page 128
) to go with it.

Makes 8 (8-serving) meals

Ingredients

8 cups dried black beans

4 cups dehydrated diced onion

2 cups dehydrated green pepper

4 cups dehydrated celery

4 cups dehydrated sliced carrots

5 tablespoons plus 1 teaspoon garlic powder

1 cup chicken soup base or bouillon granules

8 slices dehydrated lemon

8 teaspoons salt

4 teaspoons pepper

8 cups sour cream powder

Instructions

For soup mix: In each of 8 vacuum bags add, and then seal:

• 1 cup dried black beans packaged in a zip-top bag

• 1/2 cup dehydrated onion

• 1/4 cup dehydrated green pepper

• 1/2 cup dehydrated celery

• 1/2 cup dehydrated sliced carrots

• 2 teaspoons garlic powder

• 2 tablespoons chicken soup base or bouillon granules

• 1 slice dehydrated lemon

• 1 teaspoon salt

• 1/2 teaspoon pepper

For sour cream: In each of 8 vacuum bags, add and then seal:

• 1 cup sour cream powder

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags, or vacuum bags, store:

• 1 bag soup mix

• 1 bag sour cream

Label each bag:

Soak the beans in water overnight or boil in water for 2 minutes and let sit for 2 hours. Drain. Add more water to cover by 2 inches and boil 90 minutes or until almost tender. Drain. Add remaining ingredients from the soup mix (not sour cream packet) and add 3 cups of water. Simmer 45 to 60 minutes, until beans are very tender. Remove from heat. Put sour cream powder in a small bowl and stir in 1/2 cup of water. Serve beans with a dollop of sour cream. Serves 8
.

Cream of Broccoli Soup

This is my daughter’s favorite soup—Kaylah loves broccoli. This recipe is easy enough for a tween to make and is just lovely served with some Cheddar Garlic Biscuits (
page 126
) or dinner rolls for dipping.

Makes 8 (8-serving) meals

Ingredients

2 cups chicken soup base or bouillon granules, divided

8 cups dehydrated onion

32 cups dehydrated broccoli

5-1/3 cups dry milk

2-2/3 cups sour cream powder

2 cups flour

2 teaspoons ground nutmeg

Instructions

For soup mix: In each of 8 vacuum bags or jars, add and then seal:

• 2 tablespoons chicken soup base or bouillon granules

• 1 cup dehydrated onion

• 4 cups dehydrated broccoli

For creamy mix: In 8 zip-top bags or vacuum bags, add and then seal:

• 2/3 cup dry milk

• 1/3 cup sour cream powder

• 1/4 cup flour

• 2 tablespoons chicken soup base or bouillon granules

• 1/4 teaspoon ground nutmeg

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags, or vacuum bags, store:

• 1 bag soup mix

• 1 bag creamy mix

Label each bag:

Combine the soup mix and 6 cups of water in a large pot over medium heat. Simmer for 30 minutes. Combine the creamy mix with 2 cups of water and stir into soup. Simmer 10 minutes, until thickened, and serve. Serves 8
.

Cream of Cauliflower Soup

This is a very creamy, delicious cauliflower soup made more robust with the addition of potato flakes. The sour cream adds a really nice tanginess. This is awesome served with Cheddar Garlic Biscuits (
page 126
) or rolls, and if you have any leftover bread, you can make crispy croutons to float on top.

Makes 8 (6-serving) meals

Ingredients

2 cups chicken soup base or bouillon granules, divided

20 cups potato flakes

20 cups dehydrated cauliflower

4 cups dehydrated onion

2 cups dehydrated celery

1 tablespoon plus 1 teaspoon white pepper

2 teaspoons ground coriander

1 teaspoon ground nutmeg

2 cups dry milk

2 cups sour cream powder

Instructions

For soup mix: In each of 8 vacuum bags or jars, add and then seal:

• 1 tablespoon chicken soup base or bouillon granules

• 2-1/2 cups potato flakes

• 2-1/2 cups dehydrated cauliflower

• 1/2 cup dehydrated onion

• 1/4 cup dehydrated celery

• 1/2 teaspoon white pepper

• 1/4 teaspoon ground coriander

• 1/8 teaspoon ground nutmeg

For creamy mix: In each of 8 vacuum bags or zip-top bags, add and then seal:

• 1/4 cup dry milk

• 1/4 cup sour cream powder

• 1 tablespoon chicken soup base or bouillon granules

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags, or vacuum bags, store:

• 1 bag soup mix

• 1 bag creamy mix

To package in a jar: Put the soup mix in the bottom of the jar. Package the creamy mix in zip-top bags and place on top.

Label each bag:

In a large saucepan, heat 8 cups of water over medium-high heat until nearly boiling. Add the soup mix and stir, breaking up any lumps. Simmer gently for about 20 minutes, until vegetables are rehydrated and tender. Add the creamy mix and stir until dissolved and heated through. Taste. Add salt if needed and serve. Serves 6
.