KathleenB sent us this soup recipe, and she prepared it FBC style. We have included both FBC and One Pot methods for making the recipe.
Chicken Tuscany Soup
Ingredients:
- 2 Tbsp cooked and dehydrated northern beans
- 1 Tbsp freeze-dried chicken
- 1 Tbsp dry milk
- 1 tsp diced dried carrots
- 1 tsp diced dried spinach
- 1 tsp dried celery flakes*
- 1 tsp diced dried tomatoes
- 1 tsp diced dried onion or granulated onion
- ¼ tsp soy sauce powder or 1 packet soy sauce
- 1 pinch garlic powder
- 1 tsp lower sodium chicken bouillon
Instructions:
In a pint or quart freezer bag, pack the dry ingredients. If using liquid soy sauce, tuck the packet with the bag.
FBC Method:
Add ¼ cups cool water to the bag, seal tightly, and let it hydrate for a few hours in a cozy.
Right before: Add ¾ cups near boiling water, stir well, and seal tightly. Let sit for 15 minutes.
One Pot Method:
In a small pot, bring 1 cup water to a boil. Add the dry ingredients, stir, and cover. Let sit for 15 minutes.
In cool temperatures or at high altitudes, insulate with a pot cozy.
Serves 1.
Notes:
Kathleen said, “I pre-soaked the soup ingredients for a few hours with ¼ cup of unheated water because the beans and veggies take longer to hydrate and soften than the time the water stays hot. So plan—add the water at breakfast for lunch, or do this in the afternoon for dinner soup.”
Note on the bouillon: If you use lower sodium, you will want a teaspoon. If you use regular, use ½ tsp (half a cube). When using a lower sodium version, salt to taste if desired.
Dried celery flakes? Spice aisle.
