Meals in a Jar (11 page)

Broccoli Cheddar Soup

Everyone loves this classic soup. Break this out on a chilly day and you’ve got a sure-fire winner.

Makes 8 (8-serving) meals

Ingredients

24 cups dehydrated broccoli

8 cups dehydrated onion

8 cups dehydrated diced potato

2 cups chicken soup base or bouillon granules

2-2/3 cups sour cream powder

2-2/3 cups dry milk

2-2/3 cups flour

4 pounds cheddar cheese

8 (1/2-pint) chunks of cheddar cheese canned, vacuum-packed, or waxed (
page 22
), or 8 cups freeze-dried cheddar cheese

Instructions

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

• 3 cups dehydrated broccoli

• 1 cup dehydrated onion

• 1 cup dehydrated diced potato

• 1/4 cup chicken soup base or bouillon granules

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

• 1/3 cup sour cream powder

• 1/3 cup dry milk

• 1/3 cup flour

Ready-Made Meal Assembly

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

• 1 bag soup mix

• 1 bag creamy mix

• 1 packet cheese

Label each bag:

In a large pot, combine the soup mix and 12 cups of water over medium-high heat. Simmer gently for 30 minutes, until broccoli is tender. Meanwhile grate or cube the cheese. Stir the creamy mix and cheese into the soup and simmer and stir for 10 minutes or until thickened. Puree soup or process through a food mill and serve. Serves 8
.

Carrot Ginger Soup

This is a lovely sweet and tangy carrot soup. The potatoes give it an extra oomph and the sour cream powder adds a wonderful creaminess.

Makes 8 (8-serving) meals

Ingredients

24 cups dehydrated carrots

8 cups dehydrated onion

8 cups dehydrated diced potato

2 cups chicken soup base or bouillon granules

2 tablespoons plus 1 teaspoon ground ginger

4 cups sour cream powder

4 cups dry milk

Instructions

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

• 3 cups dehydrated carrots

• 1 cup dehydrated onion

• 1 cup dehydrated diced potato

• 1/4 cup chicken soup base or bouillon granules

• 2 teaspoons ground ginger

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

• 1/2 cup sour cream powder

• 1/2 cup dry milk

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:

In a large pot over medium-high heat, combine the soup mix and 10 cups of water. Simmer gently for 30 minutes, until carrots are tender. Stir in the creamy mix and serve. Serves 8
.

Nourishing Beef, Lentil, Brown Rice, and Noodle Soup

This soup just has so many satisfying tastes and textures, it really fills you up and stays with you.

Makes 8 (8-serving) bags

Ingredients

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

4 cups dehydrated chopped onion

4 cups dehydrated chopped carrots

4 cups dried split peas

4 cups dried barley

4 cups dried lentils

4 cups uncooked brown rice

8 pints Home-Canned Beef (
page 48
) or 8 cups freeze-dried beef, sausage, or TVP

16 cups egg noodles or other pasta

Instructions

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

• 1/3 cup beef soup base or bouillon granules

• 1/2 cup dehydrated chopped onion

• 1/2 cup dehydrated chopped carrots

• 1/2 cup dried split peas

• 1/2 cup dried barley

• 1/2 cup dried lentils

• 1/2 cup uncooked brown rice

• 1 cup freeze-dried beef, sausage, or TVP (if using freeze-dried)

For noodles: In each of 8 zip-top bags add and then seal:

• 2 cups egg noodles or other pasta

Ready-Made Meal Assembly

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

• 1 bag soup mix

• 1 bag noodles

• 1 pint jar or retort pouch home-canned beef chunks (if using home-canned)

Label each bag:

Combine the soup mix and 12 cups of water in a large pot over medium-high heat and simmer for 45 minutes. Add the beef and noodles and cook for 10 minutes more, or until the noodles are tender. Serves 8
.

Potato, Chive, and Cheddar Soup

All the flavors of a stuffed baked potato make for a tasty, filling soup. A 1/2-pint jar of home-canned bacon, crisped and crumbled, takes this soup over the top.

Makes 8 (6-serving) meals

Ingredients

2 cups chicken soup base or bouillon granules, divided

24 cups potato flakes

4 cups dehydrated chopped onion

2 cups dehydrated chopped celery

1/2 cup dried chives

1/2 cup onion powder

4 teaspoons pepper

2 cups dry milk

2 cups sour cream powder

2 pounds cheddar cheese, home-canned into 8 (1/4-pint) jars or cut into 4-ounce chunks and waxed, or 8 cups freeze-dried cheddar cheese

2 pounds bacon, home-canned into 1/2-pint jars or 2 cups bacon bits (optional)

Instructions

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

• 3 tablespoons chicken soup base or bouillon granules

• 3 cups potato flakes

• 1/2 cup dehydrated chopped onion

• 1/4 cup dehydrated chopped celery

• 1 tablespoon dried chives

• 1 tablespoon onion powder

• 1/2 teaspoon pepper

• 1/4 cup dry milk

• 1/4 cup sour cream powder

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

For bacon (optional): If using bacon bits, package into 8 zip-top bags:

• 1/4 cup bacon bits