The following recipe lentil and white bean soup is from Nurse Michele. She writes: “Today I made a nice pot of soup. It occurred to me that the recipe used mostly pantry staples and garden stuff that stores well, and thought it may be enjoyed by your readers.”
Ingredients
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1 cup lentils, picked through and rinsed
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3 cans chicken broth
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3 T olive oil
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1 can small white beans
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1/2 large onion, diced (I like Vidalia)cup
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2/3 cup diced carrots
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1 cup chopped celery, inner stalks are best w/leaves
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2 cloves finely chopped garlic
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1 bay leaf
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1 28 Oz can crushed tomatoes
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1 tsp, or up to 1/2 Tbsp salt (on taste)
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1/2 tsp black pepper
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1/4 cup really small pasta (like Pepe, Orzo, or Pastina)
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Up to a cup of water, if needed for thinning
DirectionS
- Place carrots, onion, celery, and dry lentils in soup pot and drizzle with olive oil.
- Cook over medium heat, stirring frequently until onions start to sweat. Usually just a few minutes.
- Add garlic, simmer for 2 more minutes.
- Add chicken broth, tomatoes, bay leaf, salt, pepper and white beans.
- Cook for an hour, covered, or until lentils soften. keeping at a good simmer but not too high a boil.
- Remove bay leaf.
- Stir in dry pasta.
- If soup has thickened too much, you may add some water. Start with 1/2 cup, it’s a hearty soup, so don’t thin it too much.
- Keep simmering until pasta softens. Then the soup is ready to eat.
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!