Tag Archives: soups
On cold days like this, there’s nothin’ better than a hot meal! A delicious and very filling meal is homemade crockpot chili. This mildly spicy soup is great for a one-time big family meal or several meals for those who enjoy leftovers, although I would recommend eating it within 4 days. With a little prepping the day before, this homemade crockpot chili requires little effort to make!
On the evening before the meal is to be made, soak 3 to 4 cups of pinto beans in water overnight. Then, make sure there is about two pounds of thawed ground beef in the refrigerator.
Once you’re ready to make the homemade crockpot chili, start by putting two cups of water in the crockpot. Then, break up the thawed ground beef into small chunks and put in the crockpot. Next, sprinkle 7 to 10 tablespoons of chili powder over the raw meat, then put the crockpot lid on and cook on medium heat for at least two hours. If you find that you don’t have any ground beef, freeze-dried ground beef is a perfect necessity to have in your food storage for just such occasions!
After the 2 hour mark, rinse the pre-soaked pinto beans thoroughly with hot water and add to the chili-seasoned hamburger. Don’t worry if you forget to let the beans soak overnight. Just make sure to boil them in hot water for 15 to 20 minutes, let them soak for an hour, then rinse them thoroughly in hot water before adding them into the chili.
Now’s a great time to add anywhere between ¼ cup to ½ cup of chopped onions if that’s something everyone likes. If the crockpot is left on high, let the ground beef-and-bean mix cook for another two hours to make sure the beans and meat are completely cooked.
Next, open 2 to 3 cans of diced tomatoes (but do not drain any of the tomato juices out of the cans) and dump into the crockpot. Stir the tomatoes into the chili and let it sit for about 5 minutes and then it’s ready to serve!
Contributed by Angelia Kuna
We usually have snow here at home this time of year, but it has decided to warm up enough to turn the snow to rain. Even though it’s a little warmer than usual, the weather still puts a chill on the bones, especially in the evenings. The quickest way to warm up is to start from the inside, and what better way of doing that than to eat a hot bowl of soup! With so many different choices, there’s at least one soup for everyone!
Can’t decide which ones to try? They’re all delicious!! But right now we are having a sale on our two newest additions—CHECK IT OUT HERE!!
Contributed by Angelia Kunz
With the chill in the air, there’s no other food that quite warms the body better than a bowl of soup! There are so many different choices of soup to choose from! You could have a bowl of soup every day of the week and not eat the same thing twice! If you’re looking for a gift for someone and aren’t sure what to do, you can’t go wrong with food! Rainy Day Foods has what you need to give the perfect gift!! We have several soups to choose from that are very simple to make and tastes great! And to top it all off, get FREE SHIPPING on any of these orders!!
Here, we’ve made the Creamy Potato Soup
Boil some water on the stove. Add your soup mix. Stir until all the powder is mixed in, then stir occasionally as it cooks for about 10 minutes. Once it starts to set up, it’s ready to serve!
Can’t decide which soup to try? Then buy our Soup Gift Pak that comes with both!
Contributed by Angelia Kunz
Continuing with our Hot Meals for Hunters segment, we’ll be using Rainy Day Foods Signature Meats Beef Chunks. I like to refer to this as, “A Hunter’s Soup”. It’s everything you would find in a soup minus the noodles.
We start with a little prepping. You can either use fresh veggies if you have the time to cut them up or you can use Rainy Day Foods dehydrated or freeze dried veggies. If using the Rainy Day Foods, I would recommend for this particular recipe to use their Mixed Veggies and Potato Slices. If you use the dehydrated or freeze dried veggies, you simply take the proportion you would like to use, put it in a bowl or cup and reconstitute it with HOT water. Add a bit of HOT water at a time, stir gently, and let it sit a minute. Repeat as needed until they’re back to their natural physical state. Discard water before adding to meal.
Once the veggies are ready, cut a fairly good sized sheet of aluminum foil and lay it out flat. This is where all the food will go, so make it big enough to hold as much food as desired and still be able to fold and stay closed. I used roughly a foot and a half of aluminum foil for this meal. It works best to do one serving per sheet of aluminum foil. After you lay out your sheet of foil, open a can of soup—preferably a “Cream of” soup; we used a can of “Cream of Mushroom”. You can also use the Rainy Day Foods White Cream Sauce/Soup Mix. Scoop out 2-3 spoonfuls of the soup mix and smear it on half of the aluminum foil.
Next, open the can of Rainy Day Foods Signature Meats Beef Chunks and drain out the natural liquids. You may want to pick out the chunks of fat, and then lightly stir the meat chunks so they become shreds. Remember, any leftover beef needs to be refrigerated and treated like any other meat once opened.
Layer the veggies on top of the soup mix,
followed by the desired amount of beef, and top with a little more soup mix.
Fold all of the seams of the foil so they are all on top and then none of the soup will leak out. If desired, you can always double wrap it.
Then put the foiled meal into your ice cooler or fridge until the hunter is ready for his meal. Once he’s ready, just place the foil meal into the fire on top of the coals, on a pan in the oven at 350 Degrees, or on the grill with a lid on top at medium heat. Depending on how much food is in the packet, let it warm up for 15 to 20 minutes. Once everything is warmed up, it’s ready to eat!
One can of Rainy Day Foods Signature Meats Beef Chunks will make 4 to 6 meals.
Make sure to watch for our next meal idea! We’ll have a new Hot Meals for Hunters blog featuring a different meat each Tuesday and Friday all September long!!
Contributed by Angelia Kunz
Now that you have begun your food storage plan with the essential grains, it is time to add additional staples to the list. These staples include beans, legumes, rice and pasta. These are great staples to include in your food storage supply because of their long shelf life. Stored in an air-tight container (such as cans or buckets), these items will store 20 to 30 years when kept at a cool, dry temperature.
Beans and legumes are an important food storage item. They are an excellent source of fiber, starch, minerals and some vitamins. Beans have an average of 22 percent protein and contain almost all of the essential amino acids. With the large variety of beans and legumes that are available, these are a great way to add variety to your food storage.
Rice is also an excellent addition to your food storage supply due to its versatility and its high caloric value. Rice is high in starch and fiber, low in sodium and is a good source of protein. White rice will store up to 30 years when stored properly. Due to the natural oils found in brown rice, it is not recommended for long term storage since the oils may go rancid.
Pasta is a versatile and affordable product that is great for long term food storage. With carbohydrates that provide energy and essential nutrients in the form of fiber, vitamins and minerals, pasta is an inexpensive way to include nutritional items in your food storage supply.
Beans, legumes, rice and pasta are an affordable way to add versatility to your food storage as well as providing great nutritional value. From salads to casseroles to soups, there is sure to be a healthy meal on hand the whole family will enjoy – such as this delicious chili recipe. It’s a great way to warm up on a cold day!
Mom’s Sweet Chili
2-3 cups dry red or kidney beans
1 lb. hamburger, browned (with the onion)
Small can of tomato sauce
1 quart of stewed tomatoes or tomato juice
Salt and pepper (dash for seasoning)
3 tsp chili powder (more to taste for personal preference)
½ cup sugar
Cook the beans until they are tender, rinsing the beans before cooking. Drain some water from the beans before adding additional ingredients if needed. Brown the hamburger and onions and add to the beans. Add ½ cup sugar, salt and pepper, a small can of tomato sauce and the tomatoes or tomato juice, and 3 tsp. of chili powder seasoning (more if preferred to taste). Let simmer for about a half an hour.
To prepare in a slow cooker: soak beans overnight. Drain if desired. Combine all ingredients in the slow cooker and cook until beans are tender.
A delicious chili on a cold day!!
Our cold fall weather once again made me turn to soup to feed my family. This time I decided to try Rainy Day Foods Tomato Basil Soup. Rainy Day Foods has an assortment of quick and easy meals and the Tomato Basil Soup is one of them. Because it is so easy (all you have to do is add water), I was worried about the flavor. The rich, creamy flavor was such a surprise to me, and even my kids who aren’t fans of tomato soup liked it. The package says to add 1 cup of water to ½ cup of mix. I felt it was a little thick so I added a little more water. After it simmers for about 5 minutes it is ready to eat. My family really enjoyed it alone, but you could add pasta or vegetables for a variation. I personally thought it would be really good over ravioli as it would make a nice tomato sauce. Rainy Day Foods carries this soup in a 10.5 oz. mylar bag or a #10 can. It also comes in their Quick and Easy Emergency Bucket and in their 2 person 72 hour kit. This is definitely one to try.
Contributed by Pam Higley
Fall is in the air and that means it’s soup time at my house. One of the ingredients I use in my soups is chicken bouillon that I get from Rainy Day Foods. They sell it in a #2.5 can or #10 can. This bouillon is made by adding a ½ teaspoon of it to a cup of hot water. I like that it gives my soups added flavor and you don’t have to use a lot. You could also use it in gravies, stews or casseroles. Another idea would be to use it to flavor vegetables when cooking them. Because it stores so well, I like to keep plenty of it on hand. I made chicken noodle soup this time. Other products that Rainy Day Foods carries that I could have or did use in it are: chicken, milk, carrots, celery, onion, potatoes, flour, butter powder, eggs, and salt. It’s good to know that even though I used fresh ingredients for this soup, I could still make it with only food storage items. Here is my recipe:
Chicken Noodle Soup
15 c. chicken broth (made with 7 ½ tsp. bouillon and 15 c. water)
1 c. milk
2 c. cooked chicken
1 c. carrots, sliced
1 c. celery, sliced
1 onion, sliced
½ tsp. marjoram
½ tsp. garlic salt
3 potatoes, sliced
salt & pepper to taste
2 Tbs. butter
1 ½ tsp. salt
3 c. flour
1 ½ Tbs. vegetable oil
4-8 Tbs. cold water
To make noodles: Place flour and salt in a large bowl; make a depression in the center and add eggs and oil. Gradually stir in flour from the edges adding water, one tablespoon at a time, until flour is moistened enough to form a ball. On a lightly floured surface knead for 2 minutes or until smooth. Form into a ball. Cover with a bowl and let rest for 10 minutes. Roll out on a clean, floured surface. Roll very thin and let dry for at least 2 hours.
To make soup: In a large kettle combine broth, chicken, milk, carrot, celery, onion, garlic, marjoram, salt and pepper. Cook over medium heat until vegetables are crisp-tender. Add potatoes and noodles. Cook until potatoes are fork-tender. Stir in butter and serve.
Contributed by Pam Higley
Do you love carrots as much as I do? This simple soup is flavorful and versatile enough to be made in any season. It's a refreshing appetizer when served chilled in summertime, or it can be a warming side dish or light main course when served hot in the autumn or winter months. The bright, beautiful orange color will make this soup the star of your table! This is an easy weeknight meal for me, I always make a double batch because the leftovers freeze extremely well. The carrots are the star of the show, but don't skimp on the garlic or chicken bullion - they really enhance the flavor of the soup.
2 tablespoons oil or butter
3/4 cup chopped onion
2 cloves minced garlic or 2tsp garlic powder
3 1/2 cups carrot dices, or peeled and chopped fresh carrots
4 cups water
4 tsp chicken boullion
Rehydrate any freeze-dried or dehydrated veggies (onion, carrot dices). Heat the oil or butter in a large soup pot over medium heat. Add the onions and sauté for 5 minutes or so, until the onions are soft and fragrant. Add the garlic and carrot dices, and heat for another minute while stirring. Add the water and bullion, bring to a boil, then simmer for 20 minutes. Remove from heat. Transfer the soup to a blender or food processor (see note below) and puree. Serve warm or chilled, with black pepper and a garnish of parsley.
Tips and notes:
Use caution whenever pureeing hot liquids - you MUST allow steam to escape from your blender or food processor, or you will have a soupy mess explode from your appliance!
Add a little grated fresh ginger along with the garlic if you want to add a unique spicy flavor that complements the carrots well.
Contributed by Kate Wilt
Hearty, hot soup during the summer? It makes sense if you work in an air-conditioned office and need something to warm you up at lunchtime! Chock full of broccoli, potatoes, and cheese, this chowder is filling on its own or delicious with a cool salad on the side. It also freezes well, so make a large batch and put some away for the autumn months.Ingredients:3 cups water1/4 cup freeze-dried celery1/4 cup freeze-dried onion4 fresh potatoes OR equivalent amount of dehydrated potato dices1.5 cups steamed broccoli florets OR equivalent amount of freeze-dried broccoliDirections:
Heat water in large soup pot over medium heat. Whisk in cream soup mix until the lumps have dissolved. Add paprika, salt, pepper, and bouillon. Whisk to combine. Add celery, onion, and potatoes. Bring soup to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are soft. Turn heat to low, add broccoli and cheese. Stir until cheese has melted, then remove from heat and serve. Yield: approximately eight 1-cup servings.Tips and Notes:
Garnish the soup with more cheese before serving.Be sure to use potato dices, not potato flakes - the texture of the dices is better for soup.Add at least 1/2 cup additional water to the soup if using primarily freeze-dried ingredients. Continue to add water until desired consistency has been obtained.Contributed by Kate Wilt
Because of the lack of spring at our house, soup has been a go to meal. I decided to try Rainy Day Foods creamy potato soup. It is part of their Quick and Easy line. It certainly was very easy to make. You simply add 1 cup of water and 1/3 cup of soup mix for each serving. I have 2 crockpots, so I made 2 different kinds. I put 8 cups of water in each crockpot along with 2 2/3 cups of mix. I left one as the regular potato soup and in the other I added about a ¼ cup of dehydrated broccoli and ¾ c. of freeze dried cheese. I let it all heat for a couple of hours, stirring occasionally. The result was some really delicious soup! My kids thought it was so good and so did my picky husband. They both were a nice thick soup with a great taste. It didn’t take us long to devour all of it. You could add other things to the basic soup such as corn, cauliflower or clams. Rainy Day Foods sells this soup in a #10 can or in their Quick and Easy Bucket. I will definitely be keeping a lot of this on hand.
Contributed by Pam Higley
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