Wow! This was amazing, and multiple helpings were had by all. My inspiration, as nearly all good soups are, was based upon a recipe from the book, “Soup Night.” These recipes are fantastic just as they are and I rarely make changes. I do, however, utilize my food storage to keep up a rotation of it, and this recipe is a perfect mix of flavor and practicality. Enjoy this food storage recipe for the pop of flavor!
I was feeling sassy and re-wrote the recipe you’ll find on page 262 (“Vegetable Soup with Andouille Sausage”).
We use this cookbook constantly at my house and have not had a single recipe fail.
I made this one using a pressure cooker, which is a necessity when using dried beans at high altitude. If you do not live at high altitude and have success just by soaking them the night before, go for it! I used homemade broths, dried beans from food storage, dehydrated herbs and vegetables, along with fresh zucchini and frozen sausage. We used Chorizo because of the flavor punch; use whatever you like as long as it gives a pleasant flavor with a kick all its own.
Nearly everything I used is dehydrated or home canned, and this recipe highlights Autumn flavors straight from the garden; along with the food storage foods, you will add some finely diced zucchini and kale straight from your late season garden.
Vegetable & Sausage Soup
(Food Storage Recipe)
With dehydrated, pre-chopped ingredients, 20 minutes!
- 1 qt homemade chicken broth
- 3 cups homemade vegetable broth (or water)
- 1 cup dried lentils
- 1/2 cup dehydrated onion (or 1 medium fresh)
- 1/8 cup dehydrated celery (or 1-2 stalks, fresh)
- 1 cup dehydrated carrots (3 cups chopped fresh)
- 1 tsp salt
- 1/2 qt stewed canned tomatoes (or 2-3 fresh)
- 1 medium zucchini, cubed small
- 3 Chorizo Sausage Links, chopped
- 2-3 fresh garlic cloves
- Fresh Kale
- In Skillet, saute garlic, onion, and sausage. If you did not previously chop the sausage links, do so now. Turn down heat and simmer until onions are carmelized.
- In pressure cooker, add lentils, carrots, tomatoes, celery, broth and water, and the skillet mixture. Add salt and secure the lid onto the pressure cooker.
- Cook the soup according to pressure cooker instructions. 20 minutes or less based upon altitude (for us, 15 minutes).
- Serve with shredded Parmesan cheese, if desired.