Meal-Prepping and filling your pantry doesn’t have to be a daunting task. Utilizing dehydrated veggies and herbs works great to have a quick grab and prepared home cooked meal. These also have a great shelf life to have on hand during emergency and disaster situations.
Today I am sharing a fun kid friendly recipe. Alphabet Soup. And it tastes so much better than store bought condensed.
First to prepare your jars.
- 1 half pint canning jar with a tight lid.
- 1 cup alphabet pasta
- 2 tablespoons dried vegetable flakes
- 1 teaspoon chicken bouillon granuals or powder
- 1/8 tsp black pepper
Directions for jars.
- Make sure your jar and lids are clean and dry!
- Layer 1/2 cup of pasta, then 1 tablespoon of dehydrated veggies, then the boullion and Pepper.
- Layer the second tablespoon of veggies then the second half cup of pasta.
- The layering just makes it “pretty”.
- Tightly screw on your lid and label.
- Alphabet Soup Mix
- Add 4 cups water + 1/2 cup of tomato pasta sauce.
When you are ready to use.
- Place water, pasta sauce and contents of jar in a large sauce pan.
- Bring to a boil on high heat.
- Reduce heat and simmer for 10 minutes, uncovered, or until pasta and veggies are tender.
Place in a cool place to store that isn’t prone to high humidity, your pantry.
Until next time!
Kay L Rice
The one thing I absolutely love about Autumn and Winter is that it is SOUP SEASON!
I can have soup every dinner and lunch and not get tired of it. Luckily my husband enjoys it as well.
This is a favorite of mine because of the intense flavors and warmth.
These ingredients are in measurements that may or not be common to you as I home can everything in while it’s in season (except the cactus, I buy it from the Mexican grocery).
- 1 sweet onion diced
- 5 cloves of garlic diced
- 1 quart of chicken broth
- 1 tbsp lard
- 2 jalapeno peppers diced
- 1 pint of camned pork (you can also fry up 1/2 pound of fresh pork roast)
- 1 half pint of tomatoes with jalapeno peppers
- 1 quart of halved or whole tomatillos
- 1 tsp ground cumin
- 2 tbsp of lime juice
- 1 quart of canned napolitos (cactus) drained
- 1 pint of white kidney beans
- Fresh cilantro diced
- 1 pint of hominy
- 1 pint of yellow corn
- 4 tbsp of corn flour
- 2 quarts of water
- In a very large soup pot, melt your lard.
- Add your onion, garlic and diced jalapeno peppers.
- Cook until just a little “limp”.
- Add in your hominy and corn.
- Cook for about 5 minutes, stirring with the onion mix.
- Add in your (cooked) pork.
- Cook for about 5 minutes stirring into the mix.
- Now add everything else EXCEPT the corn flour and cilantro.
- Cook soup on a low simmer for 2 to three hours.
- Taking about a cup of the broth out in a bowl, mix in your corn flour to make a roe (paste).
- Stir the corn paste into the soup.
- Let cook for another hour, stirring often so your paste doesn’t turn into corn marbles, if they do, just call them dumplings.
- Just before serving stir in a handful of cilantro.
- Serve and sprinkle a bit of fresh cilantro on top in the bowl for extra flavor.
I hope you enjoy this as much as we do.
Until next time,
Mrs. Kay L Rice 🌶️