Practice makes Perfect . . . Soup, that is!
Winter is a great time of year for practicing with food storage
items. Why? Because there are so many great possibilities for food storage soup
! Combined with food storage bread, we can have great winter lunches or dinners while rotating storage and learning better ways to use long-term storage items.
My favorite storage soup is Split Pea Soup
. It is so easy it almost makes itself, and it is really good! I use as much as I can from my #10 cans.
1/4 cup dehydrated carrots
1/4 cup dehydrated onions
1-2 Tbsp cooking oil
Ham, bacon or ham jerky
1/4 to 3/4 tsp dehydrated garlic powder
1 or 2 cups dehydrated split green peas
8-12 cups water and/or broth
Salt and pepper to taste
Reconstituted sour cream powder
Rehydrate carrots and onions in ½ cup warm water. Saute vegetables in oil with ham, bacon or ham jerky.
Add between 1/4 and 3/4 teaspoon of dehydrated garlic powder to taste. Add a cup or two of dried split green peas. I stir the dried peas around in the moist mix of flavors for a minute before adding water or chicken broth. This allows the peas to soak up the concentrated flavors first. Add about 6 cups of water or broth, cover and simmer. Check every 10 minutes or so for the first half-hour, and replenish liquid as it is absorbed. Depending on how thick or thin you like your soup, 8 to 12 cups of water and/or broth will be the total requirement.
For a smoother soup, you can use a hand-held blender or a potato ricer to puree the peas, once they are softened. Just before serving, add salt and pepper to taste.
We serve this with a large dollop of reconstituted sour cream in the middle of the soup and a chunk of fresh whole wheat bread on the side. I use my stored wheat
, ground with my grain mill
This recipe will make enough for 8 generous servings of thick soup, or 10 to 12 servings of thinner soup. Leftover soup makes a great gravy over rice for the next meal.