Ingredients
- 1/4 cup dehydrated refried beans
- 1 tablespoon dehydrated cooked shredded carrots, crumbled
- 1 slice dehydrated tomato, crumbled
- 1 teaspoon powdered chicken bouillon cube or 1 teaspoon
- Vegetable Stock Powder
Instructions
- Make sure everything going into the bag rattles. One under-dried scrap of tomato will mould inside a sealed pouch and take the rest with it, and a bag you cannot open until next season is a poor place to discover that.
- Crumble the carrot and the tomato slice between your fingers instead of blending them. Pieces you can still see give the soup some texture; dust only thickens it.
- Stir the bean powder, carrot, tomato and bouillon together until the colour is even. The bouillon is by far the saltiest thing in here and needs spreading through the mix rather than left in one corner.
- For a week or two, a small zip bag with the air pressed out is enough. For anything longer, vacuum-seal it — bean powder is fine flour and it takes water out of trapped air readily.
- Sealed properly and kept dark it is good for a year or more. Write the date on the bag, because every dried mix looks identical six months later.
- To eat it, stir in a cup of boiling water and leave it standing for a few minutes. It looks alarmingly thin at first and thickens as the bean flour swells, so resist the urge to add more powder.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 299 kcal | 85 kcal |
| Protein | 17.5 g | 5 g |
| Fat | 4.9 g | 1.4 g |
| saturated | 1.9 g | 0.6 g |
| Carbohydrate | 31.7 g | 9 g |
| sugars | 4.1 g | 1.2 g |
| Fibre | 16 g | 4.5 g |
| Sodium | 3273 mg | 928 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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