Black Bean, Corn and Sweet Potato Soup
courtesy of Laurie Ann March

Dehydration Time: 7–12 hours
Makes 6 large servings

1 teaspoon cumin seed, toasted
1 tablespoon extra virgin olive oil
1 red or white onion, minced
1 1/4 cups sweet potatoes, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon ancho chili powder, optional
1/2 teaspoon Kosher or coarse salt
1/2 teaspoon black pepper
1 tablespoon lime juice
1 can diced tomatoes, 28 oz
2 to 3 cups vegetable stock
1 teaspoon coriander
1 teaspoon cilantro
1 cup frozen corn
2 cans black beans, 14 oz each, rinsed and drained
2 tablespoons sour cream, optional

At Home: Toast the cumin seeds in a dry nonstick frying pan until they become fragrant, about 3 minutes. Set aside. Heat the olive oil in a large pot. Add the onion and sauté until soft and translucent. Add the sweet potatoes and cook until the mixture starts to brown slightly. Then add the garlic, cumin seed, cumin, chili powder, salt and pepper. Stir in the lime juice, tomatoes and enough vegetable stock to cover the mixture. Bring to a boil and then simmer for 10 minutes or until the potatoes are tender. Add the coriander, cilantro, corn and black beans and more vegetable stock if necessary. Continue to heat on medium-low for 5 minutes or until heated through. Add the sour cream if you are using it. Measure the soup and write this measurement on a sticky note. Spread the soup on dehydrator trays that have been lined with fruit roll inserts or plastic wrap and dry for 7 to 12 hours or until no moisture remains. Put the soup and the sticky note in a ziplock freezer bag.

At Camp: Add enough boiling water to the dried soup in a pot to equal the measurement on your sticky note. Be sure to account for and add your dried ingredients to the rehydration container prior to adding the water. You can always add more water if you need to. Once the soup has rehydrated, heat it through if necessary.

© 2008 Laurie Ann March
use without the author's written permission is prohibited.