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
- 1 jalapeno pepper diced
- 1/2 cup mild salsa verde
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- salt and pepper to 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.
…and enjoy it!
Check here, all my cooking gear.
PS: Have you change something on the recipe and you think it tastes better or do you have a tip? Comment below and I will add it to the post 🙂
