Taco Soup in a Jar
Delicious south of the border flavors you can enjoy any time without all the work - just add water and simmer! Makes a great gift or addition to your food storage!!
Servings: 6 people
Calories: 213kcal
Equipment
Ingredients
- 2 cups quick-cook black beans
- 1 cup freeze-dried ground beef
- 2 tablespoons dehydrated minced onion
- 2 tablespoons taco seasoning
- 1 tablespoon beef bouillon
- 1 teaspoon salt
- 1/3 cup tomato powder
- 1/3 cup dehydrated diced bell peppers
- 3/4 cup freeze-dried corn
Instructions
- Place items in layers into mason jar in the following order: beans, beef, onion, seasonings, tomato powder, bell peppers, then corn. Shake to settle contents.
- Lay oxygen absorber on top of ingredients (optional). Wipe off rim of mason jar to allow for a good vacuum seal with the lid.
- Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal the lid onto jar following instructions from your FoodSaver manual.
- Once seal is done, remove vacuum attachment and put ring on. Tighten by hand, but don't over tighten.
- Label and date. Store in cool, dry location.
To cook:
- Empty contents of jar (minus oxygen packet if present) into large stock pot or dutch oven. Add 8 cups of water and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes until vegetables are tender.
Nutrition
Serving: 6people | Calories: 213kcal | Carbohydrates: 21g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 854mg | Fiber: 6g | Sugar: 2g