Friday, April 12, 2013

Food Storage Friday #33: Vegetable Minestrone Meal in a Jar

One of the biggest requests we've had is for more recipes focused only on our delicious Freeze Dried and Dehydrated Vegetables here at Honeyville. Many of you have written in asking for more shelf stable meals that are vegetable based. Well, we've heard your pleas, and with the help of our own Chef Tess Bakeresse, along with Chef Matthew Grunwald, we've put together an all new video featuring one of Tess' favorite vegetable-based Meals, Vegetable Minestrone Soup.

Not only is this recipe packed full of your favorite vegetables (carrots, celery, and zucchini, just to name a few) but the Evil Genius herself has put her own Honeyville flair on this meal, transforming it into one of her now famous 52 Method: Meals in a Jar! Enjoy!

Chef Tess Vegetable Minestrone Soup 

In a Quart-Size Jar, Combine the Following:
1/4 cup Honeyville Dehydrated Onion
1 cup Honeyville Freeze Dried Zucchini
1/2 cup Honeyville Dehydrated Carrots
1/2 cup Honeyville Dehydrated Celery
1/2 cup Honeyville Freeze Dried Asparagus
1/2 cup Honeyville Tomato Powder
1/2 cup Honeyville Quick Cook Red Beans
1/2 cup Honeyville Freeze Dried Bell Peppers
1 Tbsp Bouillon
1 Tbsp Chef Tess Romantic Italian Seasoning


You will also need:
One 1 Quart-Size Jar
One Oxygen Absorber

Directions for Storing:
Combine all ingredients in a quart-size jar. Add Oxygen Absorber and seal with new canning lid.

Directions for Cooking:
Combine all ingredients with 5 cups water in a skillet and simmer at medium heat for 20 minutes. Remove and serve.

1 comment:

Chef Tess said...

Also note that most traditional minestrone has pasta, but to keep the carbs to a minimum I left that out and just did the beans that are lower glycemic index and have a lot more protein. If you want the soup more thin, you can add more water. This one is pretty thick, almost like a stew.