Ok, picture this.. it’s Autumn and you have just set camp after a long hike…and you feel like something warm to fill you up.
This is the perfect soup for that moment! So, easy to make, but delicious at the same time!
INGREDIENTS:
1 diced onion
2 garlic cloves
1 diced bell pepper
vegetable broth
1 can of diced tomatoes
1 can of lentils (drained + rinsed)
1 can of black beans (drained + rinsed)
1 can cannellini beans (drained + rinsed)
2 cups of corns
1jalapeno pepperdiced
1/2cupmild salsa verde
1/2tspchili powder
1/2tspcumin
1/4tspcayenne pepper
salt and pepperto taste
To learn how to make this delicious soup, you can watch this video, or keep reading below!
At home:
Prep all your veggies, sauté the onion until edges are golden, then add your bell pepper and jalapeño.
Next add broth, tomato sauce, salsa verde, beans, lentils, corn and spices; stir to mix. Cook on medium-low heat and simmer, covered, for 25-30 minutes.
Once, cooked, let the soup cool down and spread it onto dehydration trays and dehydrate 4-8 hours at 135F, until totally dry.
Pack the soup, parmesan and olive oil (in small containers).
On Trail:
Place the dehydrated soup in a cookpot add enough water to just cover – about 2 cups. Let it soak for as long as you can, warm it up and top it with olive oil and parmesan.
You can also add some dehydrated rice or quinoa, if you are particularly hungry.