The following recipe is from reader S.A.. The intent of this flexible recipe is to improve the taste of a store-bought canned soup.
S.A. Asks: Are you practicing cooing with storage foods from your survival pantry? Are you serving and teaching your children and grandchildren to eat foods that may become very familiar and repetitive yet vital with essential minerals and vitamins in the coming months — such as green salads, or rice and beans, or hot soup?Because I store cases of Campbell’s Chunky Chicken and Vegetable soup, I’ve been on a quest to improve the flavor. To me, the chicken cubes taste tinny and mechanized. The addition of some beef marrow bones totally changes the flavor. These bones also add delightful tiny beef bits to the soup.
- 1 can of Campbell’s Chunky Soup
- 1 soup can of water
- 2 beef marrow bones
- Leftover chicken piece (optional)
- A handful of frozen green peas
- 1/4 c of a starch such as lentils, orzo, leftover rice, leftover pinto beans, barley, or ramen noodles
- 1/2 teaspoon salt
Serve hot. Thus recipe serves 4. If you need more, then just add water.
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!