THICK VEGETABLE SOUP

Ingredients:

  • 2 Tbl. olive oil
  • 1 onion
  • 3 cloves garlic
  • 1 bell pepper
  • 7 medium (about 2 ½ pounds) summer squash (zucchini or crookneck)
  • 15 ounces canned garbanzo beans (chickpeas), rinsed and drained
  • 2 cups any variety stock
  • 1 tsp. honey
  • 1 tsp. wine vinegar
  • ¼ cup parsley leaves, minced
  • 3 cups whole-grain bread crumbs (I use my homemade bread.)
  • 1 tsp. salt
  • 3 Tbl. hot sauce
  • ½ cup grated Parmesan cheese

Directions:

  1. Heat Dutch oven over medium-low heat.
  2. Add olive oil.
  3. When the oil is hot, add onion, garlic, bell pepper, and squash.
  4. Cook, covered, for 10 minutes, stirring occasionally.
  5. Stir in beans, stock, honey, wine vinegar, and parsley leaves.
  6. Simmer for 15 minutes.
  7. Remove from heat and stir in bread crumbs, salt, hot sauce, and Parmesan cheese.
  8. Purée in a blender or food processor.

Dehydrate:

     Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.

Yield: Serves 4 (weight 1 dehydrated serving=5.5 ounces)

Rehydrate:

     Cover with water 1 ½ inch above level of food in pot, boil, stir, and serve.

Calories: 812