Ingredients
| 2 | T | cooked and dehydrated northern beans |
| 1 | T | freeze dried chicken |
| 1 | T | nido full fat dry milk |
| 1 | t | diced dried carrots |
| 1 | t | tsp diced dried spinach |
| 1 | t | diced dried celery |
| 1 | t | diced dried tomatoes |
| 1 | t | diced dried onion |
| 1⁄4 | t | soy sauce powder |
| 1 | pn | garlic powder |
| 1 | c | water |
| 1 | t | lower sodium chicken boullion |
Notes
Notes from KB:
I used www.harmonyhousefoods.com dried vegetables and beans, and www.packitgourmet.com soy powder and freeze-dried chicken.
I pre-soaked the soup ingredients for a few hours with 1/4 C unheated water, because the beans and veggies take longer to hydrate and soften than the time the water stays hot. So plan ahead – add the water at breakfast for lunch soup, or in the afternoon for dinner soup.
Note on the bouillon: If you use lower sodium you will want a teaspoon. If you use regular, use 1/2 a tsp (half a cube). When using lower sodium version salt to taste if desired.
Instructions
In a pint or quart freezer bag pack everything.
Add 1/4 cup cool water and let hydrate a few hours tightly sealed. Add 3/4 cup near boiling water, stir well and seal tightly. Put in a cozy and wait about 10 to 15 minutes before eating.
hiking2christ 