As promised on the you tube video here are some recipes. The fun thing about recipes is that you can use your own spices/seasonings to your favorite taste!
I wrote cups of water, but when I cook in a canteen, I fill the canteen up to about an inch from the top to allow for adding the flour and your choice of seasoning and or wild edibles. I am going to write “bouillon” in the recipes, but I’ll show you how to make your own “bouillon” too.
All of the “flour” is made by using my hand grinder with the exception of the corn chowder… For that I use my electric coffee bean grinder. See below
When making soups with flour, I’ve tested all different ways and would like to share with you the way soup making works best for me. I put my pea/bean flour into a cup, add water (warm is best NOT BOILING HOT) into the cup. Whisk this (fork or spork works best) until you have a paste that resembles peanut butter. Now add a little more water enough to make it runny enough to pour into your boiling water. Be sure to continue to whisk until your paste and boiling water is well blended. As it comes back to a boil it will begin to thicken. I’ve noticed different brands of peas and beans use more or less flour. So it helps to have extra pea/bean flour in case you need to thicken up your soup. What works great for me is to test my soups inside to find the perfect balance, then make up baggies of pea/bean flour with the correct portion to make a thick soup.
First the two soups done on the video.
Approx. 3 1/4 c. hot water or 3/4 of your canteen of hot water
1/3 c. rounded fine corn flour or Masa (here’s what I do. I put cornmeal in my coffee bean grinder and grind it until it’s flour, quick and easy!!)
3 Tbsp. pea flour
1 Tbsp. chicken or vegetable bouillon
Hot sauce or cayenne pepper is awesome in it too!
Whisk flour paste and bouillon into your water (*SEE ABOVE) and cook, stirring, for 1 minute over medium high heat. Cover and turn heat to low; cook 2-3 minutes. Serve with broken corn chips. Makes 2 hearty bowls full.
(Regular or Curried)
4 c. hot water
2 tsp. lentil soup seasoning (See below this recipe)
4 Tbsp. green lentil flour
Have your canteen over medium heat (knock fire down to hot coals), whisk lentil flour runny paste into boiling water and add soup seasoning (below). Bring to a boil, then reduce heat and cook 2 minutes. Serves 3-4.
Recipe For Bulk Soup seasonings to keep in your pantry
6-8 Tbsp. salt
2 1/2 Tsp. garlic powder
3 Tbsp. black pepper
7 Tbsp. parsley flakes
5 Tbsp. dried chives
3 Tbsp. onion powder
3 Tbsp. paprika
Combine and store in airtight container (Keep in your kitchen and EDC kit)
4 Tablespoons dried parsley
2 Tablespoon dried thyme
1 Tablespoon dried marjoram
1 Tablespoon dried basil
1 Tablespoon dried chervil (lemon-anise flavor)
1 Tablespoon celery seed
2 Teaspoon dried rosemary
2 Teaspoon dried savory
1 Teaspoon dried lemon zest (this is important!)
Mix all herbs well, and store in an airtight container, away from heat and light.
Use in place of bouillon in soups. Awesome and has no sodium!
When making Curried soups… (Add in addition to Soup mix seasonings 1 Tbsp. Curry and 1/2 Tbsp. Cumin)
I put my seasoning into tiny crafter’s Ziploc bags, and place them into my Ziploc bag with flour in my soup mixes, when making these ahead to retain the best flavor.
You can choose to use healthy MSG free bouillon or mix your own spices like I do.
Instant Pea Soup (This is for half a canteen)
2 c. boiling water
2 Tsp. Chicken or Vegetable bouillon
3 Tbsp. Pea flour – green or yellow
Using dried peas (whole or split), grind to fine flour. (This can be made in large quantities, then be frozen until ready for use.) In medium saucepan over medium-high heat, whisk chicken or vegetable soup base and pea flour into boiling water, stirring for about 1 minute. Turn heat to low, cover and cook 2 minutes. Serves 2. For thicker soup, use up to 1/3 cup pea
flour. If you have the room to take along with you, take along some liquid smoke and bacon or bacon bits.
Note: If you want to get fancier, add 1/4 c. each grated carrots, grated potatoes and minced celery to boiling water and cook 3-4 minutes or until crunchy/tender and then add your pea flour and continue with the above recipe.
Baby Lima Bean Soup
2 cups water (half a canteen)
2 Tbsp. Lima bean flour (heaping)
1 Tsp. onion flakes
1 chicken or vegetable bouillon cube or vegetarian chicken bouillon)
1 tsp. margarine (if you don’t have it handy that’s ok too I do without over the fire)
Dash black pepper
Pinch sugar (opt)
Whisk bean flour into warm, NOT hot water in a cup. Add onion flakes and broth or bouillon cube, black pepper and sugar. Whisk this into a runny smooth batter. Add to boiling water and bring back to boil for 3 minutes stirring slowly. Add margarine or butter. Remove from heat this will thicken as it sets. For thicker soup boil longer, to thin, add cool water and stir.
Great poured over campfire bread too!!
For those who want to you can add meat
3-Minute Cream Of Chicken Soup (serves 2)
3 c. boiling water
1 Tbsp. chicken bouillon or homemade soup base
1/2 Cup ground white bean flour (Doesn’t have to be Lima)
1 c. diced chicken pieces (Opt.)
In a saucepan over medium heat, whisk bean flour into boiling water and flavoring. Stir and cook 3 minutes. Blend 1 minute for a creamy texture. Add chicken, now if that’s what you desire
The bean soups can be used as a gravy that not only tastes good, but is good for you because it is fat free!
When using beans, it’s fun to use spices as listed below if you are in the mood for a more Mexican flavor
Here’s a bulk spice mix:
6 Tbsp. powdered cumin
3 Tbsp. oregano leaves, crushed
3 Tbsp. red bell pepper flakes, ground
5 tsp. onion powder
3 Tbsp. paprika
1 1/4 tsp. garlic powder
Enjoy and feel free to write me with your own favorites too!