Food Storage Recipes: Soup Week!

Black Bean Soup



On Wednesday, Relief Society held another Cooking Connection, and several soups were shown to us. The first one, Black Bean Soup is almost totally Food Storage Friendly (FSF). It's a really good way to work through several cans of food storage.

1 1/2 cup chopped veggies (carrots, celery, onion)
3 15 oz cans black beans
1 15 oz can Italian stewed tomatoes
2 cups chicken or vegetable broth
2 Tbsp taco sauce or hot sauce
shredded cheese, sour cream/yogurt, avocado to top

Finely chop the veggies with a food processor or blender and put into crock pot. Put contents of all cans on top, no need to drain. Add broth and taco sauce. Mix. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours (but longer on low is better). Before serving, puree with a handheld blendor. Serve with cheese, sour cream or Greek yogurt, avocado, or salsa. Tortilla chips would be good, too!
Makes 6 servings.

Then we talked about another way to incorporate food storage: Tortilla soup.

Whatever kinds of beans you have in your cupboards will do. Pictured here are a whole bunch of things you could put in:
Great Northern beans
Kidney
Green chilis
Corn
Fire roasted tomatoes
Canned chicken
Salsa
Rice

This could be made on the stove or in a crockpot. Just combine all canned ingredients (the only thing I would recommend draining is the chicken, because the juice in the can can taste a little metallic), and allow to heat through for however long. Cook the rice separately and add just before serving (so it doesn't get really mushy) If you feel like you want to add more broth to it, add veggie or chicken broth or stock. It's a good dish to make if you've got a bunch of people to feed. Season and serve with chips, sour cream, cheese, avocado, or whatever sounds good!