Wheat Free Cream of "Whatever" Soup

I tried this wonderful recipe today, from my friends at Food Storage Made Easy, that you all need to try.  It is perfect for your food supply because there are only 3 ingredients, all of which should be in your supply: white bean flour, bouillon, and water.  From this you can add other ingredients to make whatever cream soup you want.  And this is much healthier than regular cans of cream of whatever soups.  It is low in fat, high in fiber, a good protein source, contains no wheat (if that is a concern for you), etc.  Awesome!  I made a couple of these mixes to keep on hand.

Cream of Whatever Soup Mix using Bean Flour

Grind 1/4 cup white beans (NavyLima, etc.).  The result will be 5 Tablespoons of Bean Flour.
My Little Helper loves grinding flour for me.
 Add 4 teaspoons of chicken bouillon.

Optional ingredients: you could add dried onionsItalian seasoning, etc. for more flavor.

At this point you can store your bean & bouillon mixture in a jar or Ziploc bag for later use, or proceed directly to the next step.

To cook: In a sauce pan stir 1 3/4 cups water to your mix of 5 T of Bean flour and 4 teaspoons of bouillon. Bring to boil and cook over medium heat stirring frequently until thickened, about 3 minutes.

That's it!  Isn't that great?  Now use this for any recipe that calls for cream of whatever soup.  Be aware that this may replace your can of soup AND some or all of your milk or water for the recipe.

You can also use the above to make a variety of soups.  Just follow the above directions and add a few ingredients:

Cream of Mushroom Soup -add about 1/2 cup mushrooms.
Cream of Celery Soup - add about 1/4 cup celery.
Creamy Potato Soup - add about 1 cup of cooked potatoes
Broccoli Cheese Soup - add 1/3 cup broccoli and 1 cup grated cheese.
Tomato Soup - add 2 cups tomato sauce (try making it from THRIVE Tomato Powder)

The possibilities are endless!
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