Ham and Bean Soup - Freeze Dried Pantry

This recipe is a freeze dried pantry recipe using one or more already freeze dried ingredients

This recipe will make approximately 22 cups of soup

Directions:

1. Heat oil in a large Dutch oven.
2. Add celery, carrots, onions, and garlic, and sauté until tender.
3. Stir in the chicken stock, ham bone, and ham.
4. Add the freeze-dried beans, parsley, thyme, and pepper.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, until beans are rehydrated and flavors blend.
6. Chop any large pieces of ham before serving.
7. Near the end of cooking, remove about 1 cup of soup. Puree with an immersion blender and stir back into the pot for a creamier texture.

Rehydration:

Beans will rehydrate as they are cooked into the soup. 

Notes:

One serving is about 2 ½  cups of soup, this recipe makes 8 servings of soup.

Nutritional Value Per 1 serving

Calories: 260   Protein: 21 g   Fat: 7.5 g   Carbohydrates: 26 g   Sugar: 2 g   Fiber: 4 g

Cycle times & rehydration for reference only. Your results may vary.