As promised on the you tube video here are some recipes. The fun thing about recipes is that you can use your own spices/seasonings to your favorite taste!

I wrote cups of water, but when I cook in a canteen, I fill the canteen up to about an inch from the top to allow for adding the flour and your choice of seasoning and or wild edibles. I am going to write "bouillon in the recipes, but I'll show you how to make your "own" bouillon too.

All of the "flour" is made by using my hand grinder with the exception of the corn chowder… For that I use my electric coffee bean grinder. See below

First the two soups done on the video.

Corn chowder

Approx. 3 1/4 c. hot water or 3/4 of your canteen of hot water

1/3 c. rounded fine corn flour or Masa (here's what I do. I put cornmeal in my coffee bean grinder and grind it until it's flour, quick and easy!!)

3 Tbsp. pea flour

1 Tbsp. chicken or vegetable bouillon

Hot sauce or cayenne pepper is awesome in it too!

Whisk flours and bouillon into your hot water and cook, stirring, for 1 minute over medium high heat. Cover and turn heat to low; cook 2-3 minutes. Serve with broken corn chips. Makes 2 hearty bowls full.

Lentil Soup

(Regular or Curried)

4 c. hot water

2 tsp. lentil soup seasoning (See below this recipe)

4 Tbsp. green lentil flour

Have your canteen over medium heat (knock fire down to hot coals), whisk lentil flour into boiling water and add soup seasoning (below). Bring to a boil, then reduce heat and cook 2 minutes. Serves 3-4.

Soup seasonings

8-10 Tbsp. salt

2 1/2 Tsp. garlic powder

3 Tbsp. black pepper

7 Tbsp. parsley flakes

5 Tbsp. dried chives

3 Tbsp. onion powder

3 Tbsp. paprika

Combine and store in airtight container (Keep in your kitchen and EDC kit)

When making Curried soups... (Add per Soup mix 1 Tbsp. Curry and 1/2 Tbsp. Cumin)

I put my seasoning into tiny crafter’s Ziploc bags, and place them into my Ziploc bag with flour in my lentil soup mixes. I mix directly in my flour in the other soup flours.

You can choose to use healthy MSG free bouillon or mix your own spices like I do.

Instant Pea Soup (This is for half a canteen)

2 c. boiling water

2 Tsp. Chicken or Vegetable bouillon

3 Tbsp. Pea flour - green or yellow

Using dried peas (whole or split), grind to fine flour. (This can be made in large quantities, then be frozen until ready for use.) In medium saucepan over medium-high heat, whisk chicken or vegetable soup base and pea flour into boiling water, stirring for about 1 minute. Turn heat to low, cover and cook 2 minutes. Serves 2. For thicker soup, use up to 1/3 cup pea flour.

Note: If you want to get fancier, add 1/4 c. each grated carrots, grated potatoes and minced celery to boiling water and cook 3-4 minutes or until crunchy/tender and then add your pea flour and continue with the above recipe.

Baby Lima Bean Soup

2 cups water (half a canteen)

2 Tbsp. Lima bean flour (heaping)

1 Tsp. onion flakes

1 chicken or vegetable bouillon cube or vegetarian chicken bouillon)

1 tsp. margarine (if you don't have it handy that's ok too I do without over the fire)

Dash black pepper

Pinch sugar (opt)

Whisk bean flour into warm, NOT hot water in your canteen. Add onion flakes and broth or bouillon cube, black pepper and sugar. Bring to boil for 3 minutes stirring slowly. Add margarine or butter. Remove from heat this will thicken as it sets. For thicker soup boil longer, to thin, add cool water and stir.

Great poured over campfire bread too!!

For those who want to you can add meat

3-Minute Cream Of Chicken Soup (serves 2)

3 c. boiling water

1 Tbsp. chicken bouillon or homemade soup base

1/2 Cup ground white bean flour (Doesn't have to be Lima)

1 c. diced chicken pieces (Opt.)

In a saucepan over medium heat, whisk bean flour into boiling water and flavoring. Stir and cook 3 minutes. Blend 1 minute for a creamy texture. Add chicken, now if that's what you desire :)

The bean soups can be used as a gravy that not only tastes good, but is good for you because it is fat free!

When using beans, it's fun to use spices as listed below if you are in the mood for a more Mexican flavor

Here's a bulk spice mix:

6 Tbsp. powdered cumin

3 Tbsp. oregano leaves, crushed

3 Tbsp. red bell pepper flakes, ground

5 tsp. onion powder

3 Tbsp. paprika

1 1/4 tsp. garlic powder

Enjoy and feel free to write me with your own favorites too!
thewendells@centurytel.net