Meals In A Bag…Italian Chickpea Vegetable Soup…Vegan Option

Meals In A Bag…Italian Chickpea Vegetable Soup…Vegan Option…Pantry Meal Kits…Amazon Link http://amzn.to/2DhPUpL Prepping DIY Emergency Meals In A Bag Rotate the pantry Italian chickpea tomato vegetable soup easy recipe pasta e ceci soup Homemade MRE’s Anyone can make Pantry Meal Kits SHTF homemade DIY Meals In A Bag Have Ready to Eat meals in your pantry, Bug Out Bag, Get Home Bag, 72 Hour Kit, emergency food stockpile. Use, rotate, replace food stockpile Make your own MRE’s, meals ready to eat with easy to eat foods you like to eat. Put together a few shelf stable meals in a bag with foods that are ready to eat, foods that you enjoy eating. Store meals cheap at a fraction of the cost of commercial or surplus MRE’s. Keep your emergency food supply and prepper pantry going so you should never run out of food. Use, rotate, replace stored foods. Store what you eat and eat what you store.
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Meals In A Bag…Italian Chickpea Vegetable Soup…Vegan Option…Pantry Meal Kits…Amazon Link http://amzn.to/2DhPUpL Prepping DIY Emergency Meals In A Bag Rotate the pantry Italian chickpea tomato vegetable soup easy recipe pasta e ceci soup

Hi, it’s Alaska Granny. It’s time to clean out the pantry. I have some foods that need to be rotated. So, I’m going to show you a very simple recipe for an Italian bean soup. It’s all made out of shelf stable ingredients that you can have in your preer pantry. Canned goods, packaged goods, spices, cans of vegetables, which if you have fresh, that’s much better, but we don’t always have fresh. and we want to be able to make a meal in a hurry, especially if we don’t have money to buy fresh ingredients. We can turn to our preer pantry, our food storage stockpile, and make a quick meal with the foods that we have on hand. Get out a big pot. Let me show you how to make this Italian bean soup that’s right out of your preer pantry. It’s really delicious and goes together quickly. You need one can of diced tomatoes, one can of garbanzo beans, which are also called chickpeas, one can of mixed vegetables. If you had dehydrated, they would work great. And anything fresh that you have, feel free to add that as well. One quart of broth. I usually use chicken, but I’m using vegetable today because I need to rotate it, which also makes this a vegan option. Perhaps you could add the same amount of water and add some bullion. For seasonings, I added dried onion, garlic powder, and Italian seasoning. I used 1 teaspoon of Italian seasoning, 1 teaspoon of minced onion, and 1/2 teaspoon of garlic powder. Season it to your liking. Add pepper if you want, and any other additions or subtractions. That’s what’s nice about making your own soup. You can season it to meet your tastes. You also want about 1/2 cup of dry pasta. Look around in your kitchen. What pasta do you have that you need to use up? Smaller pasta shapes are usually preferable when you’re adding it into soups. Because all of the ingredients in this Italian garbanzo bean soup recipe are shelf stable, you can put them all together in a Ziploc bag, including put the spices and seasonings into a little box. put it away in your pantry. Then when you want to make the meal, pull out the bag, pour the ingredients into the pot, and get cooking. If your ingredients don’t fit in a gallon ziplockc bag, look for some of these jumbo size 2.5gallon bags at Dollar Tree because these are great for largesiz meals. Into a large pot, add your broth. Add your can of diced tomatoes. Drain and rinse. And then add your garbanzo beans or chickpeas. Stir in your Italian seasoning, onion, and garlic. We want to bring our soup to a boil. Once my soup comes to a boil, I’m going to add about 4 oz of spaghetti noodles. And I’m going to just break them up so that they’re small. If you have small noodles, that works great, but any small pasta will work. And I’m going to simmer it until the pasta noodles are done. Depending on the size of and type of pasta you use will determine how long this step takes. Probably 8 to 12 minutes. Check your pasta that it’s al dente. Don’t overcook it. You don’t want it to get mushy. This is also the time you would add any fresh vegetables that you have. Everything from green beans, carrots, zucchini, squash, cabbage, whatever you have on hand would make this even more delicious. The pasta is done, so I’m going to stir in the drained and rinsed mixed vegetables. The vegetables are completely cooked. So, I’m just going to stir them in to incorporate them and to get them heated through. I don’t want to cook them because I don’t want them to become mushy. So, you can see what the ratio is of beans with tomatoes, vegetables, pasta. So, depending on how you like your soup, that’ll give you an idea of what ratio you may want to add to your Italian bean soup. I’ve ladled it into a bowl. I’m going to top it with some shredded parmesan. Perhaps you can have some of the dried parmesan shelf stable in your pantry. And my soup is ready to serve. Doesn’t that look delicious? Look how that cheese just melted right into that hot tomato vegetable bean broth. Let us know if you try this recipe, if you have any tips or any other recipe ideas so that we can all rotate the pantry, keep using the foods that we have. We want to use, rotate, and replace those foods. That’s how we have the most food, the freshest food going forward for whatever comes our way. I hope you’ll like my video. Share it. Please subscribe to the Alaska Granny channel. Hot. So good. The cheese is all melted. It’s delicious. Yum.