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Friday, December 12, 2008

Food Storage Friday: Ravioli Soup

For many of us, storing cans of soup is an easy way contribute to our three-month supply, not to mention to use as a fall-back on a lazy or stressful evening for dinner. However, sometimes dumping a can of condensed soup into a pot just doesn't cut it. So why not dump in several different kinds of soups to create a meal with a bit more pizazz?


I'd like to introduce you to ravioli soup, which is so ridiculously easy I feel silly showing you all these pictures. However, I love step-by-step recipes, so please read on.



Ingredients: 1 can of beef consomme, 1 can of chick peas (also known as garbanzo beans or ceci beans), 2 small cans of beef ravioli or 1 large can, 1 can chunky beef/vegetable soup.



If you're rotating, adding some sauteed kielbasa (I used about 1/4 lb) makes the soup more hearty. You can also saute some 1/2 head of cabbage, but we have some non-cabbage lovers around here, so I declined.




These are chick peas, also known as garbanzo beans or ceci beans (or a variety of other names). For those unfamiliar with chick peas, they're a legume with a nutty flavor and are full of protein. Often used in Mediterranean or Indian dishes, they can be eaten cold in salads, warm in soups, in hummus, or even ground into flour. My three-year-old enjoyed eating them plain with her lunch yesterday.

For purposes of this recipe, I only used half a can, but again, I guess we're chick pea wimps around here. Drain and rinse the beans.



Just pour all the ingredients--soups, chick peas, and kielbasa if rotating--into a saucepan (I should have used a bigger saucepan--I guess I need to ask Santa for one) and warm.



This is a wonderful recipe for a cold fall day, and it provides a nice variation on the traditional canned soup meal. Enjoy with some homemade, food storage biscuits made with homemade Bisquick. But that's a recipe for another day.



Ravioli Soup


1 can chick peas, drained
1 can beef consomme
1 large can ravioli (or 2 small)
1 can chunky beef and vegetable soup
1/4 lb. kielbasa, cut and sauteed (optional)
1/2 head cabbage, sauteed with kielbasa (optional)

1. Dump all ingredients into a saucepan and heat.
2. Serve yourself a bowl and enjoy!


Brittany is a stay-at-home mom and wife to her best friend. She is an avid reader and lover of music. She enjoys cooking tasty and uncomplicated dishes (often with food storage items!) and is pleased to announce she has finally stored a two-week supply of water. The fact that she has yet to have a positive experience cooking dry beans, well, that's why she reads this blog.

4 comments:

HermitJim said...

Being a big fan of homemade style soup, I have to say that this recipe makes my mouth water! I can almost taste it with some fresh bked bread and butter!

Thanks for sharing it...

Bloggers said...

This looks so yummy!! I have tons of this stuff on hand and now have a way to kick it up a notch and have something different !!

Max mickle said...

Although I'm to a big fan of soup, this sure looks yummy! I'm normally the one that will say no to ravioli soup.What a great combination of colors and flavors. The sauce sounds fantastic too.

katharine said...

I like to add beans to soups for the extra protein and fiber. one easy way to do this is to puree the beans (white beans work really well) before adding them. This makes the soup thicker, but as long as it is a mild flavored bean, you don't notice a big change in the flavor of the soup. works well for preschoolers!