Meals in a Jar (14 page)

4 teaspoons dried thyme

8 bay leaves

8 (15-ounce) cans diced tomatoes

Instructions

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

• 1-1/2 cups lentils

• 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 dried thyme

• 1 bay leaf

Ready-Made Meal Assembly

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

• 1 bag soup mix

• 1 can diced tomatoes

Label each bag:

In a slow cooker or soup pot, combine all the ingredients and 8 cups of water. Simmer on medium-high heat for 1 hour, or until the lentils are tender. Serves 8
.

Armenian Lentil Soup

Armenian Lentil Soup includes cinnamon and dried fruit that add a bit of sweetness and a nice flavor contrast to this savory soup. It cooks in about 45 minutes, so it is a perfect choice when you don’t want to do a long simmer.

Makes 8 (8-serving) meals

Ingredients

4 cups dehydrated onion

4 tablespoons ground ginger

2 tablespoons plus 2 teaspoons ground cinnamon

1/2 cup salt

10-2/3 cups red lentils

1 cup chicken soup base or bouillon granules

6 cups dried apricots, diced

6 cups golden raisins

3 cups sour cream powder

8 (14.5-ounce) cans diced tomatoes

Instructions

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

• 1/2 cup dehydrated onion

• 1-1/2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1 tablespoon salt

• 1-1/3 cups red lentils

• 2 tablespoons chicken soup base or bouillon granules

For dried fruit: In each of 8 zip-top bags, add:

• 3/4 cup dried apricots, diced

• 3/4 cup golden raisins

For sour cream: In each of 8 zip-top plastic bags, add and then seal:

• 1/2 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 can diced tomatoes

• 1 bag dried fruit

• 1 packet sour cream powder

Label each bag:

In a large pot over medium-low heat, combine the soup packet, tomatoes, and 8 cups of water. Simmer for 30 minutes, or until the lentils are almost tender. Stir in the dried fruit and cook 10 more minutes. Mix the sour cream powder with 1/4 cup of water. Serve the soup topped with a drizzle of sour cream. Serves 8
.

Mexican Bean Soup

Yummy, spicy, and chili-like, this soup is a huge favorite of the guys. It’s served garnished with shredded cheese and would also be delicious with a smattering of Fritos corn chips on top. Be sure to start soaking the beans the night before serving.

Makes 8 (8-serving) meals

Ingredients

6 cups dried kidney beans

6 cups dried pinto beans

1 cup dehydrated onion

3 tablespoons red pepper flakes

2 tablespoons plus 2 teaspoons dried garlic or garlic granules

3 tablespoons chicken soup base or bouillon granules

1/2 cup tomato powder

1/2 teaspoon black pepper

2 pounds cheddar cheese, vacuum-packed, waxed, or canned in 8 (4-ounce) servings (
page 22
)

Instructions

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

• 3/4 cup dried kidney beans

• 3/4 cup dried pinto beans

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

• 2 tablespoons dehydrated onion

• 1 teaspoon red pepper flakes

• 1 teaspoon dried garlic or garlic granules

• 3 tablespoons chicken soup base or bouillon granules

• 1 tablespoon tomato powder

• 1/2 teaspoon black pepper

Ready-Made Meal Assembly

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

• 1 bag beans

• 1 seasoning packet

• 1 bag, can, or waxed chunk cheese

Label each bag:

Cover the beans in water and soak overnight, then drain and rinse. Combine the beans and seasoning packet in a large soup pot with 9 cups of water. Bring to a boil over high heat and boil for 10 minutes. Reduce the heat to a simmer and cook 45 to 60 minutes, until the beans are tender. Let cool, and then puree or process in a food processor or food mill. Return to the pot, reheat, and serve topped with grated cheese. Serves 8
.

Pasta e Fagioli

This is a delicious Italian soup with a bit of spice from the red pepper flakes.

Makes 8 (8-serving) bags

Ingredients

2 cups chicken soup base or bouillon granules

12 cups dehydrated onion

8 cups dehydrated celery

8 cup dehydrated carrots

1/2 cup dried rosemary

1/4 cup dried garlic or garlic powder

4 teaspoons red pepper flakes

8 bay leaves

16 cups dried cannellini beans

16 cups rigatone, penne, or other short tube pasta

8 (28-ounce) cans diced tomatoes

Instructions

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

• 1/4 cup chicken soup base or bouillon granules

• 1-1/2 cups dehydrated onion

• 1 cups dehydrated celery

• 1 cup dehydrated carrots

• 1 tablespoon dried rosemary

• 2 teaspoons dried garlic or garlic powder

• 1/2 teaspoon red pepper flakes

• 1 bay leaf

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

• 2 cups dried cannellini beans

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

2 cups short tube pasta

Ready-Made Meal Assembly