CHAPTER FOUR

SOUPS AND STEWS

It’s deep in December. You have just cooked a big, steaming pot of Black-Eyed Pea Soup. Enjoy some for dinner tonight; put the rest in the dehydrator. You will savor the soup again in July while camped on the shoulder of a scenic mountain peak. To enjoy big portions of lightweight hot meals on the trail, try some of the following recipes. These soups are hearty and make complete meals in themselves. Soups, stews, pilafs, baked beans, and chili dehydrate lightweight and compact—and they rehydrate easily. Be sure to slice, grate, or dice the ingredients into small pieces, or purée the soup in a blender or food processor, before dehydrating it. Thick soups dehydrate easily, but even the thinnest broth dehydrates well, too. A good soup begins with a good stock.

About Stocks

A good-flavored stock makes a tastier, more nutritious soup or stew. You can use commercial beef, chicken, or vegetable stock or easily make your own.

To make your own instant stock, keep the ingredients handy in your freezer. Place all of your daily kitchen scraps in a large plastic bag or freezer container. Include bones or shells from meats, poultry, fish, or shellfish and skins or stems of any vegetables or herbs. Some wonderful choices are onion skins, celery or parsley ends and leaves, bits of tomato or mushroom, poultry bones, and shrimp shells. Store the scraps in your freezer and add to your store daily.

When you are ready to make stock, place all or part of the frozen scraps in a soup pot. Cover them with plenty of water, bring to a boil, and then simmer for thirty minutes for all-vegetable stock or one to two hours for meat or seafood stock. Let it cool; then strain it. Use immediately, or store in the refrigerator for up to five days.

Use care when adding pepper stems and seeds to your stock store; sweet pepper parts can make the stock bitter, and hot peppers can make an extremely hot stock. Some vegetables simply taste stronger than others. Cabbage parts are delicious in stock, but can make its flavor overpowering. Taste your stock before using it in a soup or stew; thin an overly hot or strong-flavored stock with water.

Soups

Peanut Soup

Serves 4 Weight 1 dried serving = 4 ounces

1. Heat a Dutch oven over medium-low heat. Add:

   1 tablespoon peanut oil

   When the oil is hot, add:

   1 onion, minced

   1 bell pepper, minced

   2 cloves garlic, minced

   Cook for 5 minutes, stirring occasionally.

2. Add and bring to a boil:

   6 cups any variety stock

   Stir in:

   1 cup whole wheat couscous

   ½ cup TVP (textured vegetable protein)

   Reduce heat, add and simmer for 5 minutes:

   4 tablespoons chunky peanut butter

   4 ounces canned diced green chilies

   2 tablespoons hot sauce

   1 teaspoon salt

3. Spread on covered dehydrator trays and dehydrate for 5 hours at 145 degrees.
4. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Tomato Pea Soup

Serves 4 Weight 1 dried serving = 6.5 ounces

1. Place in a large pot:

   1¾ cups dried split peas, washed and drained

   10 cups any variety stock or water

   Let stand for 1 hour.

2. Add and bring to a boil:

   1 small onion or 1 large leek, minced

   2 carrots, diced

   3 stalks celery, diced

   3 cloves garlic, minced

   28 ounces canned crushed tomatoes

   1 sprig fresh thyme or 1 teaspoon dried thyme

   1 whole bay leaf

   1 tablespoon honey

   1 teaspoon olive oil

   Reduce heat and simmer, covered, for 3 hours.

3. Remove bay leaf and thyme sprig. Stir in and cook 5 minutes longer:

   1 cup TVP (textured vegetable protein)

4. Remove from heat and stir in:

   ½ cup dry sherry

   1 teaspoon salt

   2 tablespoons hot sauce

   1 cup finely grated Parmesan cheese

5. Purée the soup in a blender or food processor.
6. Spread on covered dehydrator trays and dehydrate for 6½ hours at 145 degrees.
7. To rehydrate, cover with water 2 inches above level of food in pot, boil, stir, and serve.

Legume-Salami Soup

Serves 4 Weight 1 dried serving = 5.5 ounces

1. Rinse, drain, and place in a large pot:

   1 cup dried lentils

   1 cup dried split peas

   Add:

   7 cups water

   Bring to a boil; then reduce heat and simmer, covered, for 40 minutes.

2. Put the soup in a blender or food processor along with the following, coarsely chopped:

   8 ounces salami

   1 onion

   1 carrot

   2 stalks celery

   ½ cup parsley leaves

   3 cloves garlic

   Add:

   1 tablespoon olive oil

   1 tablespoon honey

   Purée until smooth.

3. Return the soup to the pot. Add:

   3 cups water

   Bring to a boil; then reduce heat to very low and simmer for 10 minutes, stirring occasionally.

4. Stir in:

   ¼ cup red wine

   ½ teaspoon salt

   ½ teaspoon cayenne pepper

5. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
6. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Bean and Pasta Soup

Serves 4 Weight 1 dried serving = 5.5 ounces

1. Cook, then drain in a colander:

   10 ounces vermicelli pasta, broken in thirds

   Return pasta to pot and set aside.

2. Heat a Dutch oven over medium-low heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add:

   1 onion, minced

   1 large baking potato, scrubbed but not peeled, grated

   1 teaspoon minced fresh rosemary or ½ teaspoon dried rosemary

   Cook, stirring occasionally, for 7 minutes.

3. Add:

   14 ounces canned peeled Italian plum tomatoes, crushed

   15 ounces canned kidney beans, rinsed and drained

   3 cups any variety stock

   1 teaspoon salt

   ½ teaspoon freshly ground black pepper

   Cook 5 minutes longer, then stir in the cooked pasta.

4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water 1 inch above level of food in pot, boil, stir, and serve.

Cheddar Soup Plus

Serves 4 Weight 1 dried serving = 5 ounces

1. Heat a Dutch oven over medium-low heat. Add:

   2 tablespoons olive oil

   When the oil is hot, add:

   1 onion, minced

   6 stalks celery, minced

   2 carrots, minced

   Cook, stirring occasionally, for 5 minutes.

2. Stir in:

   cup whole wheat flour

   Add slowly:

   7 cups chicken or vegetable stock

   Bring to a boil, then add:

   ¾ cup whole wheat couscous

   ¾ cup TVP (textured vegetable protein)

   Reduce heat to very low and cook, covered, 5 minutes.

3. Whisk in slowly, stirring constantly:

   ½ cup milk

   1 tablespoon ground mustard

   1 tablespoon hot sauce

4. Remove pot from heat. Cool for 1 minute, then stir in:

   1½ teaspoons salt

   ¼ cup dry sherry

   1 cup grated cheddar cheese

   ½ cup finely grated Parmesan cheese

5. Spread on covered dehydrator trays and dehydrate for 6½ hours at 145 degrees.
6. To rehydrate, cover with water ½ inch above level of food in pot, boil, stir, and serve.

Carrot Soup

Serves 4 Weight 1 dried serving = 4 ounces

1. Heat a Dutch oven over medium heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add and cook for 15 minutes, stirring occasionally:

   1 onion, chopped

   6 carrots, scrubbed but not peeled, chopped

   5 fresh mushrooms, chopped

   1 zucchini, chopped

2. Add and bring to a boil:

   6 cups any variety stock

   ¾ cup dried lentils

   ½ cup uncooked brown rice

   Reduce heat and simmer, covered, for 50 minutes, or until rice and lentils are tender.

   

   Use fresh carrots and mushrooms.

3. Stir in:

   1 teaspoon honey

   1 teaspoon salt

   ½ teaspoon ground ginger

   ½ teaspoon ground turmeric

   ¼ teaspoon ground nutmeg

   1 tablespoon hot sauce

4. Purée the soup in a blender or food processor.
5. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
6. To rehydrate, cover with water 2 inches above level of food in pot, boil, stir, and serve.

Caldo Verde

Serves 4 Weight 1 dried serving = 4 ounces

This is Portugal’s classic green soup.

1. Cover and bring to a boil; then simmer for 20 minutes, or until soft:

   14 ounces canned chicken broth

   3 cups water

   9 red potatoes (about 2½ pounds), scrubbed but not peeled, cut into 1-inch chunks

2. Crush the potatoes along with the liquid in the pot using a potato masher or fork. Add to the pot:

   1 teaspoon olive oil

   1 onion, minced

   2 cloves garlic, minced

   10 kale leaves, ribs removed, very finely shredded

   15 ounces canned small white beans, rinsed and drained

   ½ teaspoon salt

   ¼ teaspoon freshly ground black pepper

   Bring to a boil and cook 15 minutes longer.

3. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
4. To rehydrate, cover with water 2 inches above level of food in pot, boil, stir, and serve.

Potluck Pass Potage

Serves 4 Weight 1 dried serving = 3 ounces

This featherweight, filling soup offers infinite seasonal variety.

1. Heat a Dutch oven over low heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add:

   9 cups any finely diced vegetables (onions, garlic, zucchini, green beans, peas, carrots, cabbage, celery, broccoli, cauliflower, mushrooms, potatoes, corn, eggplant)

   Cook, stirring occasionally, for 20 minutes.

2. Add:

   2 tablespoons fresh or 1 tablespoon dried herbs, chopped

   5 cups vegetable, chicken, or beef stock

   ½ cup whole wheat couscous

   ½ cup TVP (textured vegetable protein)

   Cover and bring to a boil; then reduce heat and simmer, stirring occasionally, for 30 minutes.

   Stir in:

   1 tablespoon salt

   1 tablespoon Worcestershire sauce

   3 tablespoons hot sauce

3. Spread on covered dehydrator trays and dehydrate for 7 hours at 145 degrees.
4. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Pistou

Serves 4 Weight 1 dried serving = 5 ounces

This vegetable soup offers a taste of the south of France.

1. Place in a large saucepan:

   4 medium red potatoes (about 1½ pounds), scrubbed but not peeled, diced

   12 green beans, diced

   5 cups water

   Bring to a boil; then simmer, covered, for 20 minutes.

2. Add:

   28 ounces canned crushed tomatoes

   Bring to a boil and add:

   6 ounces vermicelli pasta, broken in thirds

   Bring to a boil; then reduce heat and cook 12 minutes longer, or until pasta is just tender.

3. Purée in a blender or food processor:

   1 tablespoon olive oil

   1 tablespoon water

   1 bunch fresh basil leaves

   ½ cup finely grated Parmesan cheese

   3 cloves garlic

   1 tablespoon hot sauce

   1 teaspoon salt

4. Stir the basil mixture into the soup.
5. Spread on covered dehydrator trays and dehydrate for 5½ hours at 145 degrees.
6. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Garlic-Bean Soup

Serves 4 Weight 1 dried serving = 5 ounces

1. Heat a Dutch oven over medium-low heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add and cook for 5 minutes, stirring occasionally:

   2 onions, minced

   15 cloves garlic, minced

2. Add and bring to a boil:

   15 ounces canned small white beans, rinsed and drained

   14 ounces canned chicken broth

   2 cups water

3. Add and simmer for 5 minutes:

   1½ cups (10 ounces) orzo (barley-shaped) pasta

4. Stir in:

   12 ounces canned evaporated milk

   ½ teaspoon salt

   ¼ teaspoon ground white pepper

5. Spread on covered dehydrator trays and dehydrate for 5 hours at 145 degrees.
6. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Sweet Potato Lentil Soup

Serves 4 Weight 1 dried serving = 4 ounces

1. Rinse and drain and place in a medium saucepan:

   cup dried lentils

   Cover with:

   2 cups water

   Bring to a boil; then simmer, covered, for 30 minutes, or until tender.

2. Meanwhile, cut into quarters and place in a large saucepan:

   3 sweet potatoes, scrubbed but not peeled

   2 onions, peeled

   Cover with:

   6 cups of water

   Bring to a boil; then simmer, covered, for 20 minutes.

3. Purée the potatoes, onions, lentils, and their cooking waters in a blender or food processor along with:

   1 teaspoon salt

   ½ teaspoon cayenne pepper

   ¼ teaspoon ground nutmeg

4. Spread on covered dehydrator trays and dehydrate for 6½ hours at 145 degrees.
5. To rehydrate, cover with water 2 inches above level of food in pot, boil, stir, and serve.

Chickpea–Brown Rice Soup

Serves 4 Weight 1 dried serving = 4 ounces

1. Bring to a boil in a large pot:

   ¾ cup uncooked brown rice, rinsed and drained

   4½ cups vegetable, beef, or chicken stock

   1 whole bay leaf

   1 teaspoon fresh thyme, minced, or ½ teaspoon dried thyme

   Reduce heat and simmer, covered, for 35 minutes, or until rice is tender.

2. Add and cook 15 minutes longer:

   15 ounces canned garbanzo beans (chickpeas), rinsed and drained

   1 onion, minced

   3 cloves garlic, minced

   28 ounces canned crushed tomatoes

   Remove the bay leaf. Stir in:

   1 teaspoon salt

   ¼ teaspoon cayenne pepper

3. Purée the soup in a blender or food processor.
4. Spread on covered dehydrator trays and dehydrate for 5 hours at 145 degrees.
5. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Potato Soup Parmesan

Serves 4 Weight 1 dried serving = 3.5 ounces

1. Cut into quarters and place in a large saucepan:

   4 medium baking potatoes (about 2 pounds), peeled

   1 onion, peeled

   Cover with:

   6 cups any variety stock or water

   Bring to a boil. Stir in:

   1 cup TVP (textured vegetable protein)

   Reduce heat and simmer, covered, for 20 mintues.

2. Mash the potato mixture along with the stock in the saucepan using a potato masher or fork. Stir in:

   12 ounces canned evaporated milk

   1½ teaspoons salt

   1 teaspoon freshly ground black pepper

3. Remove from heat and let cool for 1 minute. Stir in:

   ½ cup finely grated Parmesan cheese

4. Spread on covered dehydrator trays and dehydrate for 6½ hours at 145 degrees.
5. To rehydrate, cover with water ½ inch above level of food in pot, boil, stir, and serve.

White Bean Soup

Serves 4 Weight 1 dried serving = 4.5 ounces

1. Heat a Dutch oven over medium-low heat. Add:

   2 tablespoons olive oil

   When the oil is hot, add:

   ½ cup whole wheat flour

   5 cloves garlic, minced

   Stir for 3 minutes.

2. Add slowly, stirring constantly:

   12 ounces canned evaporated milk

   1 cup water

   45 ounces canned small white beans, rinsed, drained, and puréed in a blender or food processor

   ½ teaspoon salt

   ¼ teaspoon freshly ground black pepper

   Simmer for 2 minutes; then remove from heat and stir in:

   ½ cup finely grated Parmesan cheese

3. Spread on covered dehydrator trays and dehydrate for 4½ hours at 145 degrees.
4. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Sweet Onion Soup

Serves 4 Weight 1 dried serving = 4.5 ounces

1. Place in a bowl:

   1 cup uncooked bulgur wheat

   Pour over it:

   2 cups boiling water

   Cover and let stand for 30 minutes; then fluff with a fork.

2. Heat a Dutch oven over medium-low heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add:

   2 large sweet white onions (about 2 pounds), minced

   3 cloves garlic, minced

   Cook for 10 minutes, stirring occasionally.

3. Stir in the bulgur and add:

   15 ounces canned garbanzo beans (chickpeas), rinsed and drained

   12 ounces canned evaporated milk

   1 teaspoon salt

   ¼ teaspoon cayenne pepper

   teaspoon ground nutmeg

4. Purée the soup in a blender or food processor.
5. Spread on covered dehydrator trays and dehydrate for 5 hours at 145 degrees.
6. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Black-Eyed Pea Soup

Serves 4 Weight 1 dried serving = 5.5 ounces

1. Place in a large pot:

   1 cups dried black-eyed peas, rinsed and drained

   1 whole bay leaf

   5 cups water

   Bring to a boil; then simmer, covered, for 30 minutes. Remove bay leaf.

2. Cook, then drain in a colander and set aside:

   1 cup (7 ounces) orzo (barley-shaped) pasta

3. Add to the pot of peas and simmer for 10 minutes:

   28 ounces canned crushed tomatoes

   1 onion, minced

   4 cloves garlic, minced

   teaspoon cayenne pepper

4. Stir in the cooked orzo and add:

   ½ cup salsa

   ½ cup red wine

   1½ teaspoons salt

5. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
6. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Thick Vegetable Soup

Serves 4 Weight 1 dried serving = 3.5 ounces

1. Heat a Dutch oven over medium-low heat. Add:

   2 tablespoons olive oil

   When the oil is hot, add the following chopped vegetables:

   1 onion

   3 cloves garlic

   1 bell pepper

   7 medium (about 2½ pounds) summer squash (zucchini or crookneck)

   Cook, covered, for 10 minutes, stirring occasionally.

2. Stir in:

   15 ounces canned garbanzo beans (chickpeas), rinsed and drained

   2 cups any variety stock

   1 teaspoon honey

   1 teaspoon wine vinegar

   ¼ cup parsley leaves, minced

   Simmer for 15 minutes.

3. Remove from heat and stir in:

   3 cups whole-grain bread crumbs

   1 teaspoon salt

   3 tablespoons hot sauce

   ½ cup finely grated Parmesan cheese

4. Purée in a blender or food processor.
5. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
6. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Chowders

Tuna-Parmesan Chowder

Serves 4 Weight 1 dried serving = 4.5 ounces

This is different and delicious.

1. Heat a Dutch oven over low heat. Add:

   2 tablespoons olive oil

   When the oil is hot, add and cook for 10 minutes, stirring occasionally:

   1 onion, minced

   3 medium baking potatoes (about 1½ pounds), scrubbed but not peeled, minced

   4 stalks celery, minced

   2 cloves garlic, minced

2. Stir in:

   ¼ cup whole wheat flour

   Add slowly, stirring:

   1 cup any variety stock

3. Stir in and heat gently:

   1 cup milk

   13 ounces canned water-packed tuna, drained

   ¼ cup minced parsley leaves

   1 teaspoon salt

   1 teaspoon hot sauce

   Remove from heat and stir in:

   1 cup finely grated Parmesan cheese

4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Quick Clam Chowder

Serves 4 Weight 1 dried serving = 4.5 ounces

1. Heat a Dutch oven over medium-low heat. Add:

   2 tablespoons olive oil

   When the oil is hot, add and cook for 8 minutes:

   1 onion, minced

   2 cloves garlic, minced

   4 stalks celery, diced

2. Add, bring to a boil, then simmer, covered, 30 minutes longer, stirring occasionally:

   5 medium baking potatoes (about 2½ pounds), scrubbed but not peeled, diced

   19½ ounces canned minced clams

   3 cups chicken broth, clam juice, or vegetable stock

   1 whole bay leaf

3. Remove bay leaf. Stir in:

   12 ounces canned evaporated milk

   1 teaspoon salt

   ¼ teaspoon freshly ground black pepper

4. Spread on covered dehydrator trays and dehydrate for 7 hours at 145 degrees.
5. To rehydrate, barely cover with water. Stir while bringing to a boil; then serve.

Filé powder contains sassafras and thyme.

Gumbo Chowder

Serves 4 Weight 1 dried serving = 4 ounces

1. Heat a Dutch oven over medium-low heat. Add:

   2 tablespoons olive oil

   When the oil is hot, add and sauté for 10 minutes:

   1 onion, chopped

   3 cloves garlic, chopped

   8 ounces stewing beef, diced, or tofu, crumbled

2. Stir in, cover, and bring to a boil:

   3 cups any variety stock

   12 ripe tomatoes (about 3½ pounds), chopped

   4 ounces fresh or frozen okra, chopped

   1 cup uncooked brown rice, rinsed and drained

   2 tablespoons hot sauce

   Reduce heat and simmer for 45 minutes, or until rice is tender. Stir in:

   1¼ teaspoons salt

   1 teaspoon filé powder

3. Purée in a blender or food processor.
4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water 1 inch above level of food in pot, boil, stir, and serve.

Corn Chowder

Serves 4 Weight 1 dried serving = 3.5 ounces

This lightweight soup rehydrates into big, flavorful servings.

1. Heat in a Dutch oven over medium heat:

   3 tablespoons olive oil

   When the oil is hot, add:

   1 onion, minced

   1 carrot, grated

   3 medium baking potatoes (about 1½ pounds), diced

   Cook, stirring occasionally, for 5 minutes, or until browned.

2. 2. Add and bring to a boil:

   3½ cups petite corn kernels, fresh, frozen, or canned

   1 bell pepper, minced

   3 cups chicken or vegetable stock

   4 cups minced cabbage (1 whole small cabbage)

   ½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme

   1½ teaspoons salt

   ¾ teaspoon freshly ground black pepper

   teaspoon cayenne pepper

   Simmer for 40 minutes, or until vegetables are tender.

3. Purée in a blender or food processor.
4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Stews

New Mexican Stew

Serves 4 Weight 1 dried serving: 6 ounces

1. Heat a Dutch oven over medium-low heat. Add:

   2 tablespoons olive oil

   When the oil is hot, add and cook for 4 minutes:

   1 onion, minced

   2 medium baking potatoes (about 1 pound), peeled and grated

   Stir in and cook 3 minutes longer:

   4 cloves garlic, minced

   1 red bell pepper, minced

   1 green bell pepper, minced

2. Add and bring to a boil:

   30 ounces canned pinto beans, rinsed and drained, lightly chopped

   3 cups any variety stock

   28 ounces canned crushed tomatoes

   ¾ cup TVP (textured vegetable protein)

   Reduce heat and simmer, covered, for 20 minutes; then remove from heat and stir in:

   ½ cup red wine

   1 teaspoon salt

   ½ teaspoon cayenne pepper

   1 cup grated pepper Jack cheese

3. Spread on covered dehydrator trays and dehydrate for 6½ hours at 145 degrees.
4. To rehydrate, cover with water ½ inch above level of food in pot, boil, stir, and serve.

Seafood Stew

Serves 4 Weight 1 dried serving = 4.5 ounces

1. Heat a Dutch oven over medium-low heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add and cook for 5 minutes:

   1 onion, minced

   3 cloves garlic, minced

2. Add and bring to a boil:

   3 stalks celery, minced

   3 cups clam juice, or fish, chicken, or vegetable stock

   28 ounces canned crushed tomatoes

   ½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme

3. Reduce heat; stir in and simmer 8 minutes longer, stirring occasionally:

   1 cup (7 ounces) orzo (barley-shaped) pasta

   ½ cup red wine

   ½ teaspoon salt

   ¼ teaspoon cayenne pepper

   1 pound uncooked firm white boneless skinless fish fillets, such as cod, finely chopped

   8 ounces uncooked shrimp, shelled and deveined, finely chopped

4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water 2 inches above level of food in pot, boil, stir, and serve.

Chutney Lentil Stew

Serves 4 Weight 1 dried serving = 6.5 ounces

1. Place in a large pot:

   1¾ cups dried lentils, rinsed and drained

   6 cups water

   1 onion, minced

   3 cloves garlic, minced

   4 stalks celery, minced

   1 teaspoon fresh rosemary or ½ teaspoon dried rosemary, minced

   1 whole bay leaf

   1 teaspoon olive oil

   Bring to a boil; then reduce heat and simmer, covered, for 40 minutes.

2. Meanwhile, bring to a boil in a small saucepan:

   1¼ cups water

   Add:

   1 cup whole wheat couscous

   Stir, cook for 15 seconds; then cover, turn off heat, and set aside.

3. Remove bay leaf from lentil mixture. Add the cooked couscous and:

   ¾ cup chutney, minced

   2 teaspoons salt

   ¼ teaspoon cayenne pepper

   Blend thoroughly.

4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Fish Stew

Serves 4 Weight 1 dried serving = 4 ounces

1. Bring to a boil in a Dutch oven:

   15 ounces canned chicken broth

   2 cups water

   28 ounces canned crushed tomatoes

   8 medium baking potatoes (about 4 pounds), scrubbed but not peeled, grated

   1 bell pepper, minced

   4 cloves garlic, minced

   ½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme

   Reduce heat and simmer, covered, for 40 minutes, stirring occasionally.

2. Add and simmer 5 minutes longer:

   8 ounces uncooked boneless skinless fish fillets, chopped

   ½ cup red wine

   1 teaspoon salt

   ¼ teaspoon freshly ground black pepper

   teaspoon cayenne pepper

3. Spread on covered dehydrator trays and dehydrate for 6½ hours at 145 degrees.
4. To rehydrate, cover with water 1 inch above level of food in pot, boil, stir, and serve.

Moroccan Stew

Serves 4 Weight 1 dried serving = 4 ounces

1. Heat a Dutch oven over medium-low heat. Add:

   2 tablespoons olive oil

   When the oil is hot, add and cook for 3 minutes:

   1 onion, minced

   3 cloves garlic, minced

   Add and cook 5 minutes longer:

   2 carrots, grated

   1 bell pepper, minced

   10 fresh mushrooms, minced

2. Add and bring to a boil:

   4 cups any variety stock

   4¼ ounces canned chopped ripe (black) olives

   15 ounces canned small white beans, rinsed and drained

   juice of 1 lemon (2 tablespoons juice)

   1 teaspoon honey

   1 teaspoon salt

   ½ teaspoon crushed dried oregano

   ½ teaspoon crushed red pepper flakes

   ½ teaspoon freshly ground black pepper

   Reduce heat and simmer for 5 minutes.

3. Stir in:

   ¾ cup whole wheat couscous

   Cover and cook 3 minutes longer.

4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Black Bean Stew

Serves 4 Weight 1 dried serving = 4.5 ounces

1. Cook, then drain in a colander and set aside:

   1 cup (8 ounces) riso (rice-shaped) pasta

2. Place in the pot:

   45 ounces canned black beans, rinsed and drained

   3 cups any variety stock

   3 scallions, minced

   3 cloves garlic, minced

   4 ounces canned diced green chilies

   1 teaspoon salt

   1 teaspoon olive oil

   3 tablespoons hot sauce

   1 tablespoon Worcestershire sauce

   Bring to a boil, then remove from heat. Stir in the cooked pasta.

3. Spread on covered dehydrator trays and dehydrate for 5 hours at 145 degrees.
4. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Vegetable Stew

Serves 4 Weight 1 dried serving = 4.5 ounces

1. Heat a Dutch oven over medium heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add:

   1 large onion, minced

   3 cloves garlic, minced

   ½ teaspoon ground cumin

   Cook for 5 minutes, stirring occasionally.

   

   Simmer the stew with wine and garlic.

2. Add:

   4 medium baking potatoes (about 2 pounds), peeled and diced

   10 fresh mushrooms, diced

   3 cups any variety stock or water

   ½ cup red wine

   28 ounces canned crushed tomatoes

   1 cup dried lentils, rinsed and drained

   2 tablespoons minced fresh basil or 1 tablespoon dried basil

   1 teaspoon salt

   ½ teaspoon crushed red pepper flakes

   Bring to a boil; then reduce heat to very low and simmer, covered, stirring occasionally, for 1½ hours, or until lentils and potatoes are tender.

3. Spread on covered dehydrator trays and dehydrate for 6½ hours at 145 degrees.
4. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Quick Beef Stew

Serves 4 Weight 1 dried serving = 4.5 ounces

1. Heat a Dutch oven over medium heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add and cook, stirring, for 4 minutes, or until light brown:

   1 pound lean ground round or ground turkey

   1 onion, minced

   1 carrot, grated

2. Add and bring to a boil:

   3 cups any variety stock

   28 ounces canned crushed tomatoes

   1 whole bay leaf

   1 teaspoon minced fresh thyme or ½ teaspoon dried thyme

   1 teaspoon salt

   1 teaspoon chili powder

   15 ounces canned small white beans, rinsed and drained

   ¾ cup whole wheat couscous

   Reduce heat and simmer, covered, for 12 minutes.

3. Spread on covered dehydrator trays and dehydrate for 5½ hours at 145 degrees.
4. To rehydrate, cover with water 1 inch above level of food in pot, boil, stir, and serve.

North African Stew

Serves 4 Weight 1 dried serving = 4 ounces

This dish combines well-browned roasted vegetables with whole wheat couscous.

1. Preheat oven to 450 degrees.
2. Mix together in a 10-by-13-inch glass casserole dish:

   1 large eggplant, diced

   2 carrots, grated

   2 large onions, diced

   Add and mix well:

   1 tablespoon olive oil

   Bake for 45 minutes, stirring occasionally.

3. Add to the mixture and blend well:

   28 ounces canned crushed tomatoes

   15 ounces canned small white beans, rinsed and drained

   3 cups water

   ¾ cups whole wheat couscous

   ½ teaspoon salt

   ½ teaspoon freshly ground black pepper

   ¼ teaspoon ground cinnamon

   2 teaspoons minced fresh mint or 1 teaspoon dried mint

4. Return the stew to the oven and bake for 10 minutes. Stir and return to the oven for 10 minutes longer. Remove from oven and let stand for 15 minutes.
5. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
6. To rehydrate, cover with water 1 inch above level of food in pot, boil, stir, and serve.

Hot Dog Stew

Serves 4 Weight 1 dried serving = 5 ounces

1. Bring to a rolling boil in a large pot:

   8 cups any variety stock or water

   Stir in:

   8 ounces farfalline (tiny bow) pasta

   Return to a boil; then add:

   3 beef, pork, turkey, or soy hot dogs, finely chopped

   1 bell pepper, minced

   Cook for 7 minutes, or until pasta is tender. Do not drain.

2. Stir in:

   3 cups spaghetti sauce

   ¼ teaspoon cayenne pepper

3. Remove from heat and stir in:

   ½ cup finely grated Parmesan cheese

4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water just above level of food in pot, boil, stir, and serve.

Chilies, Beans, and Pilaf

Southwestern Chili

Serves 4 Weight 1 dried serving = 5 ounces

1. Heat a Dutch oven over medium-low heat; then add:

   2 tablespoons olive oil

   When the oil is hot, add and cook for 5 minutes:

   2 onions, finely chopped

   4 cloves garlic, minced

2. Add and stir for 2 minutes:

   1 tablespoon ground cumin

   ½ teaspoon ground cloves

3. Add:

   3 cups water

   30 ounces canned pinto beans, rinsed and drained

   28 ounces canned crushed tomatoes

   1½ cups TVP (textured vegetable protein)

   2 tablespoons chili powder

   1 tablespoon hot sauce

   1 teaspoon salt

   1 teaspoon honey

   Bring to a boil; then reduce heat and simmer for 10 minutes.

4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Turkey Chili

Serves 4 Weight 1 dried serving = 4 ounces

1. Heat a Dutch oven over medium heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add and cook, stirring, for 5 minutes:

   1 onion, minced

   1 bell pepper, minced

   2 cloves garlic, minced

2. Add and stir 3 minutes longer:

   1 pound uncooked ground turkey or diced roasted turkey

   1 tablespoon chili powder

   1 teaspoon ground cumin

3. Stir in and bring to a boil:

   28 ounces canned crushed tomatoes

   3 cups any variety stock or water

   ½ cup whole wheat couscous

   ½ teaspoon salt

   ¼ teaspoon cayenne pepper

   Reduce heat and simmer, covered, for 10 minutes.

4. Remove from heat and stir in:

   ½ cup finely grated Parmesan or Romano cheese

5. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
6. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Canyon Country Chili

Serves 4 Weight 1 dried serving = 5 ounces

1. Heat a Dutch oven over medium heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add and cook for 3 minutes:

   3 leeks (white parts only) or 1 onion, minced

   2 cloves garlic, minced

   1 bell pepper, minced

2. Stir in and cook 3 minutes longer:

   1 teaspoon chili powder

   1 teaspoon salt

   ¼ teaspoon curry powder

   ¼ teaspoon crushed red pepper flakes

3. Add and bring to a boil:

   15 ounces canned black beans, rinsed and drained

   28 ounces canned crushed tomatoes

   2 cups any variety stock or water

   1¼ cups whole wheat couscous

   Reduce heat to low and add:

   6 ounces soy ground round, crumbled

   ¼ cup red wine

   Simmer for 3 minutes.

4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Bacon Baked Beans

Serves 4 Weight 1 dried serving = 4.5 ounces

Use your choice of pork or soy bacon.

1. Heat a Dutch oven over medium heat. Add:

   1 tablespoon olive oil

   When the oil is hot, add and cook for 8 minutes, stirring occasionally:

   2 onions, minced

2. Add and bring to a boil, then reduce heat and simmer for 5 minutes:

   28 ounces canned baked beans

   28 ounces canned crushed tomatoes

   ½ cup water

   ½ cup dried bacon chips (pork or soy)

   1 teaspoon honey or sugar

   1 teaspoon cider vinegar

   1 teaspoon liquid smoke

3. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
4. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.

Fiesta Frijoles

Serves 4 Weight 1 dried serving = 4.5 ounces

1. Cook and drain in a colander, reserving the liquid:

   5¾ cups cooked beans

2. Heat a Dutch oven or large skillet over medium heat. Add:

   2 tablespoons canola oil

   When the oil is hot, add:

   1 onion, minced

   3 cloves garlic, minced

   1 bell pepper, minced

   1 tablespoon chili powder

   1 teaspoon ground cumin

   Cook for 5 minutes, stirring occasionally.

3. Coarsely chop 5¾ cups of cooked beans and 1¼ cups of the bean liquid in a blender or food processor. Add the beans to the onion mixture, along with:

   2 cups chopped tomatoes, fresh or canned

   4 ounces canned diced green chilies

   1½ teaspoons salt

   Simmer for 5 minutes.

4. Remove from heat and stir in:

   1 cup grated Monterey Jack, hoop, or other mild white cheese

5. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
6. To rehydrate, cover with water 1 inch above level of food in pot. Stir while bringing to a boil, and then serve.

Chicken Pilaf

Serves 4 Weight 1 dried serving = 5 ounces

1. Toast in a small skillet over medium heat until lightly browned:

   2 cups uncooked kasha (buckwheat groats)

   Set aside.

2. Heat a Dutch oven over medium heat. Add:

   2 tablespoons olive oil

   When the oil is hot, add and cook, stirring, for 5 minutes:

   1 onion, minced

   3 cloves garlic, minced

   2 carrots, grated

   2 bell peppers, diced

   2 uncooked boneless skinless chicken breast fillets (12 ounces total), diced

3. Add the kasha and:

   ½ cup chopped almonds

   1½ teaspoons salt

   ½ teaspooon cinnamon

   ½ teaspoon cayenne pepper

   3 cups any variety stock

   3 cups spaghetti sauce

   Bring to a boil; then reduce heat to very low and simmer, stirring occasionally, for 15 minutes, or until kasha is tender.

4. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.
5. To rehydrate, cover with water 1½ inches above level of food in pot, boil, stir, and serve.