Rainbow Bean Soup

2011 Summer Project:  I have been trying , tasting and tweaking dehydrated meals in a jar recipes.  They are made from dried ingredients and sealed in a  jar or bag thereby having a long shelf life.  If you need a quick meal, just open and dump into water and cook.  Convenient, quick, and inexpensive.     A great idea for self-reliance, read June Ensign 2011 pgs. 7, 81-96.   More to follow...     Enjoy!

Rainbow Bean Soup

Dehydrated Meal in a Jar/bag

¾ cup great northern or white beans

¾ cup split peas

¾ cup red beans

¾ cup lentils, preferably red or yellow

¾ cup black beans

¾ cup dried tomatoes

½ cup dried minced onion

2 Tbsp chicken bullion powder

2 Tbsp parsley flakes

2 tsp dried basil

1 tsp black pepper

1 tsp chili powder

1 tsp dried oregano

Cooking Directions

In a large pot add 12 cups water.  Add all ingredients, cover and bring to a boil.  Reduce heat and simmer 3 hours or until beans are tender.  Stir occasionally.  Add water as needed.  Add salt and pepper to taste.

Assembly Directions

Pour all ingredients in a:

 Food saver bag:  Insert oxygen packet and seal jar using a food saver

                           Write name and instructions on bag      Wrap with plastic wrap 2-3 times (helps to prevent breakage)

 Quart Mason jar: Insert oxygen packet, seal jar using a food saver attachment for jars 

                            Write name and instructions on jar  

Name:  Rainbow Bean Soup

Instructions:  Add 12 cups of water.  Cook 3 hours

Helpful information:

Makes a dark bean soup, delicious, looks like chili         Stores used:   Smart & Final,  Restaurant Depot,  Honeyville Farms

Can add any meats, ground beef is good.                       Thickens each additional day,  add water

Makes 2/3 of a large 20 qt. pot                                   Feeds 8-10

Can add fresh, crushed or stewed tomatoes

Makes 15 meals in a jar using 5 pound bags of each bean, lentil, peas etc.

Fall Recipes .... yum!

Winter Squash Dip

Winter Squash Dip

1 winter squash (about 2 pounds), such as butternut squash, unpeeled, seeded, and cut into 3-inch pieces
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper, to taste
2 heads garlic, tops cut off to expose cloves
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
8 scallions, white and pale-green parts only, sliced 1 inch thick
2 chipotle chiles (canned in adobo sauce)
2 cups (16 ounces) sour cream
8 ounces cream cheese, room temperature
1 1/4 cups grated Parmesan cheese (about 4 ounces)
4 teaspoons fresh lemon juice
Paprika, for sprinkling
Roasted pepitas (pumpkin seeds), for garnish
Breadsticks, for dipping

Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.

Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.

Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.

Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.