Meals in a Jar (15 page)

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

• 1 bag soup mix

• 1 bag beans

• 1 bag pasta

• 1 can diced tomatoes

Label each bag:

Cover the beans with water and soak overnight, then drain and rinse. In a large pot, combine the beans, soup mix, and 12 cups of water over medium-high heat. Simmer for 60 minutes, or until the beans are almost tender. Add the tomatoes and pasta and cook 10 minutes more. Remove the bay leaf and serve. Serves 8
.

Split Pea Soup

This is a super-easy classic soup. Start it early and let it slowly simmer for much of the day. It only gets better when the flavor of the ham permeates the peas.

Makes (8-serving) meals

Ingredients

16 cups dried green split peas

6 cups dehydrated carrots

6 cups dehydrated onion

6 cups dehydrated celery

1 cup chicken soup base or bouillon granules

1/2 cup salt

1/4 cup pepper

5 tablespoons plus 1 teaspoon dried garlic

4 teaspoons Italian seasoning

8 bay leaves

8 (1-pint) jars or retort pouches home-canned diced ham, or 8 cups of freeze-dried diced ham

Instructions

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

• 2 cups dried green split peas

• 3/4 cup dehydrated carrots

• 3/4 cup dehydrated onion

• 3/4 cup dehydrated celery

• 2 tablespoons chicken soup base or bouillon granules

• 1 tablespoon salt

• 1/2 tablespoon pepper

• 2 teaspoons dried garlic

• 1/2 teaspoon Italian seasoning

• 1 bay leaf

• 1 cup freeze-dried ham (if using freeze-dried)

Ready-Made Meal Assembly

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

• 1 bag of soup mix

• 1 pint or retort pouch home-canned ham (if using home-canned)

Label each bag:

In a slow cooker or soup pot, combine all the ingredients and 8 cups of water. Simmer on the lowest heat for up to 8 hours, or until peas are completely tender. Serves 8
.

Tomato Soup with Cheese and Croutons

Tomato soup is a favorite in our house, and my family gets crazy with the toppings. Sometimes we add shredded cheddar and tiny fish-shaped crackers, but our favorite topping is garlicky croutons and a big sprinkle of Parmesan cheese. The croutons soften in the soup and the cheese melts, forming a cheesy raft that floats on the soup.

Makes 8 (8-serving) meals

Ingredients

8 cups dehydrated onions

2 cups beef soup base or bouillon granules

2 tablespoons plus 2 teaspoons dried thyme

16 bay leaves

2-2/3 cups dry milk

2-2/3 cups sour cream powder

6 cups finely grated Parmesan cheese (like Kraft brand)

6 cups croutons

16 (28-ounce) cans crushed tomatoes

Instructions

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

• 1 cup dehydrated onions

• 1/4 cup beef soup base or bouillon granules

• 1 teaspoon dried thyme

• 2 bay leaves

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

• 1/3 cup dry milk

• 1/3 cup sour cream powder

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

• 3/4 cup finely grated Parmesan cheese

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

• 3/4 cup croutons

Ready-Made Meal Assembly

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

• 2 (28-ounce) cans crushed tomatoes

• 1 bag soup mix

• 1 bag creamy mix

• 1 bag croutons

• 1 bag Parmesan cheese

Label each bag:

In a large soup pot, combine the tomatoes, soup mix, and 6 cups of water. Simmer 1 hour over medium-high heat. Puree the soup with a hand blender or through a food mill. In a small bowl, combine creamy mix and 1/3 cup of water. Stir the creamy mix into the soup and reheat if needed. Serve hot soup topped with croutons and cheese. Serves 8
.

Tortilla Soup

This is a tangy soup that packs a big flavor punch. Do a test batch first and see how much spice you like and then scale up accordingly. I love to have this soup on hand and just whip it up after a hectic day at work because it’s super-fast and easy, and everybody likes it.

Makes 8 (8-serving) meals

Ingredients

16 cups uncooked white rice

2-2/3 cups chicken soup base or bouillon granules

1/2 cup red pepper flakes

16 dehydrated lemon slices

4 pounds Jack or cheddar cheese, canned in 1/2-pints, vacuum-sealed or waxed in 8-ounce chunks, or 8 cups freeze-dried Jack or cheddar cheese

16 cups lightly crushed tortilla chips

8 (28-ounce) cans diced tomatoes, preferably with chiles

Instructions

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

• 2 cups uncooked white rice

• 1/3 cup chicken soup base or bouillon granules

• 1 tablespoon red pepper flakes

• 2 dehydrated lemon slices

• 1 cup freeze-dried cheese (if using freeze-dried)

For tortilla chips: In each of 8 vacuum bags, add and then seal:

• 2 cups lightly crushed tortilla chips

Ready-Made Meal Assembly

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

• 1 bag soup mix

• 1 bag tortilla chips

• 1 (28-ounce) can diced tomatoes

• 1 1/2-pint canned cheese or 8-ounce waxed or vacuum-sealed Jack or cheddar cheese (if using)

Label each bag:

In a large pot, combine the tomatoes, soup mix, and 12 cups of water. Simmer for 20 minutes over medium-high heat. Meanwhile, grate the cheese. Stir in half the tortilla chips. Serve the soup topped with the remaining chips and grated cheese. Serves 8
.

Beefy Brown Rice and Vegetable

The brown rice adds a nutty and filling flavor to this lovely beef soup. I like to serve it with a side of Cheddar Garlic Biscuits (
page 126
).