Ingredients
Simple Vegetable Stew
- 10 cups water
- 1 teaspoon tomato powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1⁄2 teaspoon garlic powder
- 3 tablespoons beef bouillon granules
- 1⁄2 cup dehydrated carrots
- 1⁄2 cup dehydrated onions
- 1⁄2 cup dehydrated green bell peppers
- 1⁄2 cup dehydrated celery
- 1⁄2 cup potato dices
- 1⁄2 cup dehydrated peas
- 1⁄2 cup rice
- 1 15-ounce can garbanzo beans, rinsed and drained
Directions
- Combine all ingredients into a soup pot. Bring to a boil, reduce the heat, and simmer for thirty minutes. Add in rice and continue cooking until tender. Kate Rowinski is the author of a number of books, including The Wilderness Guide to Dutch Oven Cooking, The Ultimate Guide to Making Chili, and The Quotable Cook. She co-owns the Horse and Hound Gastropub in Charlottesville, Virginia with her husband Jim, her daughter Brooke, and her son-in-law Luther Fedora.
Excerpted with permission from The Emergency Pantry Handbook: How to Prepare Your Family for Just about Everything copyright 2013 by Skyhorse Publishing, inc. All photographs copyright Jim Rowinsky.
