Backpacking Recipes
By Russ Laher
Copyright © 2001
Kidney Bean Soup
| Amount | Ingredient |
| 1/4 cup | Dried kidney Beans |
| 3 tblsp. | Flake potatoes |
| 1 tblsp. | Dried tomatoes |
| 1/2 tsp. | Miso bean paste (optional; omit for vegetarians) |
| 2 tblsp. | Diced dried carrots |
| 1/4 tsp. | Dried parsley or cilantro |
| 1/4 tsp. | Sugar |
| 1/8 tsp. | Garlic powder |
| 1/2 tsp. | Olive oil |
| 1/2 tsp. | Beef bouillon powder (optional; omit for vegetarians) |
| 1/8 tsp. | Black pepper |
| 1/8 tsp. | Salt (important: add only at end for taste) |
| 1 cup | Water |
Boiled kidney beans, though a lowly repast, are wonderful to eat plain.
In this recipe, they are divine!
This recipe makes about one cup of soup, and can be prepared in about
five minutes. Except for the salt, pre-mix the dry ingredients in
single-serving snack bags prior to your backpacking trip. Carry the
olive oil and bean paste separately in a small plastic jars with
screw-on lids. Contact-lens cases make great salt and pepper
containers for short trips.
Directions: Put the mixture of dry ingredients in a sauce pan that is big
enough to hold at least one cup of soup. Add the water, and put aside for
five minutes to rehydrate the dried vegetables. Add olive oil and
miso bean paste, stir, and start heating. After the beans and carrots have softened,
partially mash the beans. Add a dash of optional MSG, if desired. Heat to a
boil. Stir periodically while cooking. Simmer for a few minutes to thicken
the broth. If necessary or in lieu of miso bean paste, add salt to taste
(not too much!). Enjoy with bread, crackers, or corn chips!
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