Meals in a Jar (14 page)
Authors: Julie Languille
Tags: #Cookbooks; Food & Wine, #Canning & Preserving, #Quick & Easy
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 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
.
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
.
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
