If you’re looking for a gluten free, dairy free recipe, this one is a winner! It’s fast, easy, and you can make up a bunch of jars ahead of time so that you have a 15 minute meal ready to go on a busy day, or to give as a gift to someone who needs a lift.
Southwestern Chicken Veggie Soup in a jar
(serves 4)
¾ cup freeze-dried seasoned chicken slices
¼ cup freeze-dried onions
½ tsp. salt
1 tsp. cumin
½ tsp. garlic powder
½ tsp. lemonade powder
1/2 Tbsp. tomato powder
1/2 Tbsp. chicken bouillon
1/8 tsp. chipotle powder
¾ cup Instant pinto beans*
½ cup freeze-dried corn
½ cup freeze-dried zucchini
¼ cup dehydrated mixed bell peppers
2 Tbsp. freeze-dried green chili peppers
1/2 cup freeze-dried tomato dices
Measure the ingredients in the order listed, into a wide mouth quart sized jar. Place a new oxygen absorption packet in the top of the jar, then put on a new lid and ring. Attach a label with quick reference cooking instructions to the lid (download below). Store away from light to ensure a longer shelf life.
*Make sure you use INSTANT pinto beans…not to be confused with your typical raw beans! The instant pinto beans are fabulous because they are already cooked and then dried out, so it only takes about 15 minutes of boiling for them to be ready to eat. As opposed to raw beans, which require soaking, then boiling for at least 3 hours before they are soft enough to eat. It’s kind of like instant rice – same concept.
Cooking directions:
Dump contents of jar into 5 cups of water and bring to a boil. Simmer for about 15 minutes until beans and corn are soft. Add more water if desired.
Serve with shredded cheese, sour cream, and chips.
Please be kind! I spent hours working on this recipe to share with you. If you’re going to share the recipe with others, please credit the recipe to me, by linking back to my blog. Don’t present this recipe as something you created yourself. Thanks!
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