Ingredients
| 1⁄4 | c | dried diced carrot |
| 1⁄4 | c | crumbled dried mushrooms |
| 1⁄4 | c | diced sundried tomatoes |
| 1 | c | cooked and dehydrated red kidney beans |
| 4 | oz | cooked and dehdyrated small pasta shapes |
| 1 | t | low sodium beef bouillon |
| 1⁄2 | t | dried garlic |
| 1⁄4 | t | ground black pepper |
| 2 | T | shelf stable parmesan cheese |
Notes
Perk’s recipes call for “cover with water”. You can start with a 1:1 water to dry food ratio and more water as needed as well.
For a vegetarian version use vegetable bouillon.
Instructions
At home pack everything in a quart freezer bag.
Add near boiling water to cover the dry items. Stir well, seal tightly and put in a cozy for 15 minutes.
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