Split Pea Soup

Serves: 4

Start to Finish: 1hr 40min

Ingredients:

1 TBSP olive oil

3 TBSP freeze-dried onion, rehydrated

1 (5-oz) can smoked ham, drained

2 tsp garlic salt

⅛ tsp cayenne pepper

¼ tsp cumin

1 cup dried green split peas, rinsed, divided

4 cups chicken broth

1 (8-oz) can sliced carrots, drained

¼ tsp Kosher salt

¼ tsp pepper

Directions:

1. Rehydrate freeze-dried onion with ½ cup water for 10 minutes. Drain.

2. In a 4-quart stockpot on medium heat, heat olive oil.

3. Add freeze dried onion and smoked ham. Stir and cook for 5 minutes.

4. Stir in garlic salt, cayenne, and cumin. Cook for 2 minutes or until fragrant.

5. Add ½ cup split peas and chicken broth.

6. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.

7. Add the remaining ½ cup of split peas and continue to simmer for another 35 minutes. Stir
frequently to keep the solids from burning on the bottom.

8. Add the sliced carrots. Cook for another 5 minutes or until heated through. Stir gently so you
don’t break up the vegetables.

9. Add salt and pepper and serve.

Southwest 6-Can Soup

Serves: 6

Start-to-Finish: 15 minutes

Recipe By: Katie at Livecrafteat.com

Ingredients:

Soup:

1 (12.5-oz) can cooked chicken

1 (10.5-oz) can chicken and rice soup

1 (10.75-oz) can tomato soup

1 (15-oz) can ranch style beans

1 (10-oz) can Rotel mild diced tomatoes and green chilies (I only add ¾ of the can)

1 (11-oz) can kernel corn

1 chicken bouillon cube

1 bag frito chips

In times of plenty:

sour cream

shredded cheese

Directions:

1. Empty all the cans into a pot, add the chicken bouillon and heat through.

2. While you’re waiting for the soup to heat up, grate some cheese, get out the sour cream, and
open a bag of fritos.

3. Top with chips and other garnishes and serve.

Chicken Barley Chili

Serves: (makes 6 ½ cups soup) 4 people

Start-to-Finish: 60 minutes

Ingredients:

1 (14.5-oz) can petite diced tomatoes

1 (8-oz) jar salsa

1 (14.5-oz) can chicken broth

1/2 cup barley

1 1/2 cups water

1/2 TBSP chili powder

1/2 tsp cumin

1/2 (15-oz) can black beans, drained and rinsed

1 (8.75-oz) can corn, undrained

1 (12.5-oz) can cooked chicken, drained

Directions:

1. Combine tomatoes, salsa, broth, barley, water, chili powder, and cumin into a pot.

2. Bring to a boil over high heat, cover, and reduce heat to low.

3. Simmer for 45 minutes, stirring occasionally.

4. Meanwhile, rinse and drain black beans.

5. After 45 minutes, add chicken, black beans, and corn to the chili mixture.
6. Cover and continue cooking for 5-10 minutes or until barley is tender.

Creamy, Beany, Tortellini Chowder

Start-to-Finish: 40 minutes

Serves: 6

Ingredients:

2 TBSP vegetable oil

3 TBSP freeze-dried chopped onion, rehydrated

3 TBSP all-purpose flour

4 cup chicken broth, divided

1 TBSP dijon mustard

1 bay leaf

1 TBSP chicken bouillon granules

1 tsp dried parsley

½ tsp garlic powder

½ tsp dried oregano

½ tsp dried thyme

½ tsp ground cumin

¼ tsp pepper

¼ tsp red pepper flakes

1 (8.8-oz) bag cheese tortellini

1 TBSP cornstarch

1 (15-oz) can cannellini beans, rinsed and drained

1 (8.5-oz) can sliced carrots, drained

½ (7-oz) can media crema

salt and pepper to taste

Directions:

1. In a small bowl, combine ½ cup of chicken broth with freeze-dried chopped onion to
rehydrate, let sit for 5 minutes.

2. Drain and rinse cannellini beans and drain carrots.

3. Meanwhile, in a soup pot heat up vegetable oil.

4. Strain freeze-dried chopped onion; reserving the chicken broth for later.

5. Add onion to the hot oil and saute for 2 minutes until fragrant.

6. While whisking, sprinkle in flour; stirring constantly for 2 minutes (it will be thick).

7. Continue whisking while slowly adding 3 ½ cups chicken broth.

8. When broth is well incorporated, add dijon mustard, bay leaf, chicken bouillon granules,
parsley, garlic powder, oregano, thyme, cumin, pepper, red pepper flakes, and tortellini
noodles.

9. Gently boil the tortellini noodles for 15 minutes while occasionally stirring down the tortellini.

10. Whisk together reserved ½ cup chicken broth and cornstarch and add to soup.

11. Stir cannellini beans, carrots, and media crema into soup.

12. Cook for an additional 5 minutes or until the inside of the tortellini is soft.

13. Remove bay leaf and serve with crusty bread or chowder crackers

14. Season with salt and pepper to taste.

White Chicken Chili

Recipe By: Food Storage and Beyond
Serves: 6 - 8 people


Ingredients:
1-2 TBSP vegetable oil
2 TBSP dried onion
1 TBSP garlic powder
1 to 2 tsp cumin
1 qt canned chicken
1 (15-oz) can garbanzo beans, drained and rinsed
1 (15-oz) can white beans (i.e. Great Northern), drained and rinsed
1 (15-oz) can navy beans, drained and rinsed
1 (12-oz) can corn
2 (4-oz) cans chopped green chilies
2 chicken bouillon cubes
1½ cups boiling water
a pinch of cayenne pepper
a pinch of paprika

Optional Toppings: 
shredded cheese (cheddar, monterey jack… whatever is your favorite)
sour cream
salsa
broken up tortilla chips or crunchy tortilla strips

Directions: 
1. In a large pot (or crock pot), heat the vegetable oil and cook the onion, garlic, and cumin.
2. When they are heated through, stir in the chicken to coat it with the seasoning.
3. Saute for about a minute.
4. Then add the beans, corn and chilies.
5. Stir to blend.
6. Combine the chicken bouillon with the boiling water and stir into the chili.
7. Add the cayenne pepper and paprika.
8. Cover and let chili cook over low heat for about 30 minutes, stirring occasionally with a wooden spoon, as both the beans and corn have a tendency to want to stick to the bottom and burn.
9. Serve topped with any of the optional toppings.

Harvest Blend Soup

Recipe By: Pantry Cooking II
Serves: 6

Ingredients:
 1/4 cup hard red wheat
1/4 cup pearled or hulled barley
1/4 cup red rice
1/4 cup pinto beans
1/4 cup small red beans
1/4 cup split green peas
1/4 cup black beans
1/4 cup navy or small white beans
1-1/2 tsp salt
8 oz summer sausage, cubed

Directions:
1. Rinse grains and beans.
2. Put into a 4 to 5 quart Dutch oven or soup pot and add 2 quarts water. (Add a scant 1/4 teaspoon baking soda in hard water areas.)
3. Bring to a boil.
4. Boil 3 minutes.
5. Remove from heat and let sit for at least 1 hour.
6. Add salt and summer sausage.
7. Bring to a boil.
8. Reduce heat and simmer 3 hours or until beans are tender.

Slow-Cooked Tortilla Soup

Start-to-Finish: 4-6 hours (Slow Cooker recipe)

Recipe By: Jeanne Johnson

Ingredients:

2 cans chicken or 4 cooked and chopped chicken breasts

2 cans (14-oz. ea) chicken broth

2 cans (14-oz. ea) diced tomatoes, undrained

1 can (15-oz) black beans, rinsed and drained

1 can (15-oz) kernel corn, drained

1 can (16-oz) refried beans

1 can (4-oz) chopped green chilies

1 cup salsa

2 TBSP dried cilantro

1 TBSP ground cumin

1 TBSP chili powder

½ tsp garlic powder

Directions:

1. Combine all ingredients in a crockpot.
2. Cook for 4 to 6 hours.
3. Garnish with tortilla chips, sour cream, and grated cheese.
4. Easy meal!

Green Pea Soup

Recipe By: Pantry Cooking
Serves: 4

Ingredients:

1 (15-oz) can green peas, undrained
2 cups beef bouillon
1 TBSP shortening
1 TBSP flour
1/2 cup milk
1 (5-oz)can ham, drained and minced
Salt and pepper, to taste

Directions:

1. Puree’ peas in a blender or food processor.
2. Add bouillon; set aside.
3. In a medium saucepan, melt shortening and whisk in flour.
4. Gradually stir in pea mixture.
5. Cook and stir until thickened and smooth.
6. Add in milk and ham.
7. Heat through.
8. Season with salt and pepper.

Vegetable Bean Soup

Start-to-Finish: 8-10 hours (slow cooker recipe)
Recipe By: Pantry Cooking
Serves: 14

Ingredients:

2 (11-oz each) cans condensed beef with vegetables and barley soup
5 soup cans water
3 (11.5-oz each) cans condensed bean with bacon soup
2 (15-oz each) cans mixed vegetables with potatoes, undrained
1/4 cup bacon flavored bits

Directions:

1. Combine all ingredients in a slow cooker.
2. Cook on low for 8 to 10 hours.

Variations:
Substitute corn, peas, green beans, carrots, or potatoes for the mixed vegetables.

Vegetable Soup

Recipe By: Prepared Not Scared

Ingredients:

1 soup bone
1 cup assorted dried vegetables (corn, peas, carrots, beans...)
1 TBSP dried celery
1/4 cup dried onion
1 TBSP dried parsley
1 TBSP salt
1/4 tsp pepper

Directions:

1. Add soup bone to a large pot and cover with water.
2. Cook 1 hour over medium heat.
3. Meanwhile, in a separate bowl cover the dried vegetables with water just enough to cover them and soak for 1 hour.
4. Drain vegetables.
5. Add vegetables, dried parsley, salt, and pepper to soup pot.
6. Simmer 1 1/2 hours. (Adding more water if needed to keep everything covered.)
7. Remove bone, return any meat from the bone to the pot.
8. Season to taste and serve hot.

Chicken and Corn Soup

Recipe By: "Emergency Food Storage in a Nutshell, 3rd Edition" by Leslie Probert and Lisa Harkness
Serves: 4-5

Ingredients:
6 cups water
4 tsp chicken bouillon
½ cup dried carrots*
1 TBSP dried onions
1 TBSP dried celery (or one stalk fresh celery, diced)
½ tsp dried minced garlic
1 can (15-oz) corn, undrained
2 TBSP parsley
1 cup uncooked pasta, any shape
1 can (10-oz) chicken chunks undrained and broken up
½ tsp sugar (only if no sugar in canned corn)
pepper to taste

Directions:
1. In a pot, heat water while adding all ingredients except last four.
2. Simmer, covered 15 minutes.
3. Add pasta and simmer 10 minutes more.
4. Stir in chicken and heat through.
5. Season to taste and serve.

* For puff-dry, dehydrated carrots: Substitute same amount as dried carrots. Bring ingredients in first column, corn, and parsley to boil. Add pasta, simmer covered 10 minutes and continue with recipe instructions.
Don’t have dried carrots? Reduce water to five cups and add two fresh carrots, peeled and sliced.

Ramen Noodle Tomato Soup

Serves: 3-4
Recipe by: Pantry Cooking II

Ingredients:

1 package (3-oz) chicken flavored ramen noodles
1 can (10 3/4-oz) condensed tomato soup
1 can (14 1/2-oz) petite diced tomatoes, undrained

Directions:

1. Cook noodles according to package directions, adding seasoning packet as directed.
2. Stir in tomato soup and tomatoes.
3. Heat through.