I was given this hand-written, hearty recipe 20 years ago by an Air Force wife. It's super nutritious including several vegetables, potatoes for carbs, and bacon for protein.
When planning meals, I like to think of how to incorporate small amounts of protein (a la Dan Fong in Patriots) for nutrition and flavoring from stored foods such as canned meats and either commercial dehydrated foods or my own stores. This soup features root vegetables and is a great starter or can be the meal along with some good bread. It's easy to make as nothing needs to be pre-cooked or sauteed.
4 large potatoes
2 stalks celery
2 T beef bouillon granules
2 strips canned bacon (or use fresh)
1 large onion
1/2 t. pepper
Peel vegetables, dice everything. Combine ingredients, add water, about 2 inches to cover all. If using dried veggies, adjust water for rehydration. Cook everything until soft. Allow to cool. Puree in blender. Heat to serve.
Sprinkle a little paprika or cheese or chopped herbs on top, if desired. A real crowd pleaser. Who doesn't like bacon and potatoes and tons of flavor?
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Reader Louise B. recommended The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques by David Joachim
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