It’s winter, and for me it’s hot soups. Not just for backpacking, day trips are worth bringing equipment – a small stove, a small pot and a meal to prepare. You will be hydrated and warmed up for the journey back to the car.
Instructions for both FBC (Freezer Bag Cooking) and the One Pot Method are included.
The soup is vegetarian, although it contains dairy products. It is also gluten-free. It’s a thick gravy, add more water if you think it’s too thick (I prefer my gravy thick!)
This recipe published with permission from Trail cooking.
½ cup instant mashed potatoes (used lower sodium)
½ cup freeze-dried sweet corn
¼ cup instant dry milk
2 tablespoons freeze-dried red pepper
1½ tsp dried onion
1 teaspoon dried parsley
1 teaspoon granulated dried or freeze-dried garlic
1 teaspoon (or ½ cube) lower sodium vegetable broth
½ tsp Old Bay Seasoning
• Bring 2 cups of water to a boil in a small pot, preferably non-stick or HAA for easy cleaning.
• Stir in the soup mixture, cover tightly and let sit for 10 minutes.
• In cooler temperatures or at altitude, put in a pot cozy.
• Stir well, top with cheese, stir.