Bean Soup

This recipe makes the cut! It has everything I want in a food storage recipe. It is shelf stable but, if you have the means, you can spice it up with fresh vegetables and meat. It is delicious just the way it is and it is a nice hearty meal. For three days in a row I ate this soup for lunch with a buttered, rolled-up flour tortilla and I loved it. To dress up this soup with fresh veggies, dairy, and meats I think it would be great with shredded chicken, tortilla chip noodles, cheese, and avocado. Garnish with some sour cream and cilantro and you have just turned "food-storage bean soup" into "every-day tortilla soup".

Serves: 4
Start-to-Finish: 6-8 hours (slow cooker recipe)
Recipe By: Amber Brunson


Ingredients:

1/2 cup dry pinto beans
1 cup dehydrated carrots
1/2 cup dehydrated onion
1/4 cup powdered milk (can substitute 1/4 cup sour cream if you're making it fresh)

1 cup salsa or taco sauce (I used mild but next time I would probably use medium because it takes a lot of heat to give the beans any flavor at all)
1/2 cup potato flakes
1 tsp salt

Directions:

1. Rinse pinto beans and soak in water overnight.
2. Drain all the water, rinse beans thoroughly, and place in crock-pot.
3. Add dehydrated vegetables to crock-pot with beans.
4. Add fresh water enough to cover all the vegetables and beans.
5. Cook on low for 6-8 hours or until the beans are fully cooked and soft.
6. Add the powdered milk, potato flakes, salsa, and salt.
7. Puree the soup in a blender until smooth.
8. Serve with warm tortillas.