Meals in a Jar (13 page)

Label each bag:

Combine the chicken soup mix and 12 cups of water in a large pot over medium heat. Bring to a simmer and add the rice. Simmer for about 20 minutes, until rice is done. Remove the bay leaf and lemon slice, and serve. Serves 8
.

Chunky Beef Soup with Barley and Tomato

This combination of peas, barley, and lentils together with beef and tomatoes simmers for just about 40 minutes into a super hungry-man filler-upper.

Makes 8 (8-serving) meals

Ingredients

6 cups dried split peas

2 cups beef soup base or bouillon granules

6 cups uncooked pearl barley

6 cups dried lentils

4 cups dried minced onion

1/2 cup Italian seasoning

12 cups uncooked long-grain white rice

8 pounds beef chunks, lightly browned and home-canned (
page 48
) or 12 cups freeze-dried beef, sausage, or TVP

8 (28-ounce) cans diced tomatoes with juice

Instructions

For soup mix: In each of 8 quart-sized sterilized canning jars or retort pouches, add and then seal:

• 3/4 cup dried split peas

• 1/4 cup beef soup base or bouillon granules

• 3/4 cup uncooked pearl barley

• 3/4 cup dried lentils

• 1/2 cup dried minced onion

• 1 tablespoon Italian seasoning

• 1-1/2 cups uncooked long-grain white rice

• 1-1/2 cups freeze-dried beef, sausage or, TVP (if using; if it does not fit in the jar or pouch, package it separately)

Ready-Made Meal Assembly

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

• 1-quart jar or pouch soup mix

• 1 can tomatoes

• 1-pint jar or pouch beef (if using)

Label each bag:

Combine the soup mix and tomatoes in a large with 12 cups of water. Simmer about 40 minutes. Add the beef and cook 10 minutes more. Serves 8
.

Chicken Chipotle Soup

This slightly spicy chicken and chili soup is a delightful change of pace, and the crunchy corn chip topping is a favorite.

Makes 8 (8-serving) meals

Ingredients

8 cups black beans, soaked overnight

6 cups chopped onion

1/2 cup dried or granulated garlic

4 pounds boneless, skinless chicken thighs, chopped and lightly browned

2 tablespoons plus 2 teaspoons paprika

2 tablespoons plus 2 teaspoons dried oregano

2 cups chicken soup base or bouillon granules

8 cups frozen corn kernels

1-1/2 cups chopped canned chipotle chiles in adobo

1/2 cup adobo sauce (optional)

1/2 cup salt

5 tablespoons plus 1 teaspoon dried cilantro

8 slices dehydrated lemon

8 (28-ounce) cans diced tomatoes with juice

16 cups lightly crushed corn chips

Instructions

For soup mix: In each of 8 quart-size canning jars or retort pouches, add, seal, and then pressure-can 75 minutes:

• 1 cup black beans, soaked overnight

• 3/4 cup chopped onion

• 1 tablespoon dried or granulated garlic

• 1 cups boneless, skinless chicken thighs, chopped and lightly browned

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1/4 cup chicken soup base or bouillon granules

• 1 cup frozen corn kernels

• 3 tablespoons chopped canned chipotle chiles in adobo

• 1 tablespoon adobo sauce (optional)

• 1 tablespoon salt

• 2 teaspoons dried cilantro

• 1 slice dehydrated lemon

• Water, to cover and leave 1 inch of headspace in a 1-quart jar, or 2 inches in a retort pouch

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

• 2 cups lightly crushed corn chips

Ready-Made Meal Assembly

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

• 1-quart jar or retort pouch soup mix

• 1 can tomatoes

• 1 bag corn chips

Label each bag:

Combine the soup mix and tomatoes in a large pot with 6 cups of water over medium-high heat. Simmer until heated through and flavors meld, about 30 minutes. Remove the lemon slice. Serve topped with corn chips. Serves 8
.

Creamy Wild Rice Soup

Wild rice adds a toothsome, nutty quality to this creamy soup.

Makes 8 (8-serving) meals

Ingredients

8 cups finely chopped onion

8 cups finely chopped peeled carrots

8 cups finely chopped celery

1/2 cup olive oil

1 tablespoon plus 1 teaspoon salt

2 teaspoons pepper

1 cup chicken soup base or bouillon granules

6 cups wild rice

8 slices dehydrated lemon

1 cup dried parsley

2 cups flour

2-2/3 cups dry milk

8 cups sliced almonds (optional)

Instructions

In multiple batches if necessary, sauté the onions, carrots, and celery in oil for about 20 minutes, until starting to turn golden.

For soup base: In each of 8 quart-size canning jars or retort pouches, add, seal, and then pressure-can for 25 minutes:

• 3 cups sautéed vegetables

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoons chicken soup base or bouillon granules

• Water, to cover and leave 1 inch of headspace in a 1-quart jar, or 2 inches in a retort pouch

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

• 3/4 cup wild rice

• 1 slice dehydrated lemon

• 2 tablespoons dried parsley

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

• 1/4 cup flour

• 2/3 cup dry milk

For almonds (if using): In each of 8 vacuum or zip-top bags, add and then seal:

• 1 cup sliced almonds

Ready-Made Meal Assembly

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

• 1 bag soup base

• 1 bag wild rice

• 1 bag creamy mix

• 1 bag almonds

Label each bag:

Combine the soup base, 6 cups of water, and the rice packet contents in a large pot over medium heat. Bring to a simmer and cook for 40 minutes. Remove the lemon slice. In a small bowl, stir together the creamy mix and 1 cup of water. Add to the soup and simmer for 10 more minutes, stirring frequently. Toast the almonds in a small pan until fragrant and slightly golden, about 5 minutes. Serve the soup sprinkled with almonds. Serves 8
.

Lentil Soup

Lentils are one of the quickest cooking of the nutritious legume (bean) family. This classic soup is very filling.

Makes 8 (8-serving) meals

Ingredients

12 cups lentils

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