The other day it was a bit chilly and I had a head cold. I was craving something warm and thick, but I didn’t feel well, so I didn’t want to spend much time cooking. A few days before, I’d made homemade enchilada sauce and that great Mexican flavor was calling me. But I couldn’t really just make a bowl of enchilada sauce and eat it strait.
Then the idea of making an enchilada soup hit me. I love the flavors in Mexican food…chilies, cumin, garlic, peppers, beans, corn. Yum! I had most of those flavors in freeze dried format. What if I put all those flavors into a soup? I tried it and LOVED the result. I’ve made a big batch of this soup each week since and eat it for lunch (with a glass of Peach Drink) almost every day. The best part about it is how little prep time it takes. 5 min prep. 10 min simmer. Seriously.
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Gather your ingredients. Feel free to adjust amounts slightly depending on what you like. Less salt or a few more chilies…it’s up to you!
Add water to your pot over high heat. Whisk in tomato powder, garlic powder, salt (or bouillon), and cumin right away. It can be tough to whisk them in smoothly once all the other ingredients have been added.
Let soup simmer for about 8-10 minutes. Taste a bean to make sure it is hydrated. If not, let it simmer for another minute or two. Once the beans are well hydrated, add the tomatoes:
And then whisk in the bechamel. Don’t add the bechamel until everything is hydrated because the soup will thicken and the food won’t hydrate well.
Recipes made with 100% food storage are not uncommon in our house. The ingredients I use are high quality, nutritious, non-GMO and have few if any preservatives or additives. Plus, they taste great! You can find more recipes here: 100% Food Storage Recipes. Having “Your Own Home Store” full of fantastic shelf stable foods is wonderful! It saves time, money and a lot of effort in the kitchen.
If you have been following my blog for any time, you know my goal is to create a book full of recipes that use 100% shelf stable ingredients. Having these recipes (and the ingredients for them) would help if for any reason (job loss, natural disaster, long term power outage) you weren’t able to get to the grocery store for an extended period of time. But it is also helpful on crazy nights when you’ve got dance and piano, 2 different soccer games and forgot to thaw out the meat. Cooking with shelf stable (and especially freeze dried) ingredients takes less time b/c there is little prep work like washing, peeling, chopping, browning and shredding. Plus, freeze dried produce is actually far more nutritious than what you’d buy at the grocery store. It has the same nutrients that freshly picked food from your back yard garden would have!
But before I can create the recipe book, the first thing I have to do is to make all the recipes! I only want recipes in this book that score an 8 or above on my husbands 1-10 scale for the meals I make! So, I make each recipe 3 times to perfect it. And as I make the recipes, I post some of them here on the blog (I will save a few just for the recipe book).
My goal is to have a selection of dinners, breakfasts, lunches, breads, sides, snacks and drinks that can all be made with 100% shelf stable items: no fridge or freezer foods. Then, I’ll create a list of what you’d need for a 1 month, 3 month, 6 month or 12 mo supply of those recipes. I feel this is a much better way to build a food storage (as opposed to just having enough calories). It makes it easier to rotate and will also allow for a much easier transition to eating 100% food storage should you need to.