15 November 2009

Pea Soup for Supper

Whole green peas (dehydrated from the garden), about a cup
Yellow split peas, about 3/4 of a cup
Dehydrated red peppers, a small handful
Dehydrated celery, generous pinch
Dehydrated and powdered zucchini, about a tablespoon
Two small onions (from this year’s harvest), chopped
One potato, chopped

Place all ingredients in big pot and cover with water. Season generously with cumin, Watkins soup and vegetable seasoning, and a little bit of coriander. Add a tablespoon of Knorr vegetable boullion powder.

Heat until the peas are fully rehydrated and the potatoes start to fall apart. Let it sit on the wood stove for an hour or so to meld flavours.

Bake a loaf of bread to go with it.

Voila - supper!


  1. Anonymous8:09 pm

    I would like to try dehydrating peppers next year- any suggestions?

  2. Peppers have got to be one of the easiest things to dehydrate!

    Just slice them as you would for a stir fry and dry 'em as they are: I ended up with raw pieces about 3 mm wide by 1.5 cm long or thereabouts. Spread them out on the dehydrator trays, leave them until they are leathery, and store in a glass jar in the pantry - that's it!

    Doesn't get any easier than that. :)

    Celery and onions work the same way ... but run the dehydrator OUTSIDE when it's full of onions, or your house will be very, very smelly!


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