Chunky Soup Mixed together with Brown Rice

Category: Freshman Year/Gluten Free
Servings: 2 people
Prep-Time:  5 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

Chunky soup is delicious, and rice is delicious, so why not combine the two? There are always commercials for this, so I decided to try it out myself. This makes two portions and since it’s easily re-heated you have lunch the next day too.

I used to eat microwaved soups every day at work, but I was always still hungry during the second half of my shift. Adding the rice really beefs up this meal and will keep you full until your last class ends.

If you have a Gluten Allergy, make sure your brands and products are gluten free.

Ingredients:

  • 1 microwaveable Chunky Soup
  • 1 package of Instant Brown Rice

Step one: Prepare your instant rice; pour it into a bowl

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Step two: Prepare your chunky soup; stir it into the bowl of rice

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Step three: Serve and enjoy. This can be easily whipped up in the microwaves on campus.

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Chicken Noodle Egg Drop Soup

Category: Sophomore Year/Gluten Free
Servings: 1 person
Prep-Time:  5 minutes
Cook-Time: 10 minutes

Why is this a survival recipe?

Switching up a boring chicken noodle soup is as easy as whisking an egg.

All you need to do is warm up your soup on the stove top and stir in a whisked egg. Presto, you’ve got a delicious play on a comforting Chinese soup is right there in your dorm room.

If you have a Gluten Allergy, make sure all of the products and brands you use are gluten free.

Ingredients:

  • 1 can of Chicken Noodle Soup
  • 1 Egg, beaten

Step one: Bring your soup to a simmer

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Step two: Quickly whisk in your beaten egg until it is fully cooked

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Step three: Serve and enjoy

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Grandma’s Hearty Beef Stew

Category: Stove-top Soups/Gluten Free
Servings: 6-8 people
Prep-Time:  15 minutes
Cook-Time: 2 hours

Why is this a survival recipe?

I don’t know about your school, but in the winter mine becomes a wind tunnel and a tundra. There’s nothing better than eating a hearty stew on a cold winter day, and thanks to my Grandma who gave me this recipe, you too can eat warm, lovely stew every day for the whole week.

It is a bit of a long cook time, but the time makes the beef tender and the flavors of the wine and stock bloom to perfection. There is absolutely no comparison between a soup in a can and this delicious, comforting stew.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1 lb of Stew Beef
  • 1 can of Beef Broth
  • A few tbsp of your favorite Pasta Sauce
  • 1/2 cup of Burgundy Wine
  • 1 medium Onion, chopped
  • 2 cloves of Garlic, crushed
  • 1 package of sliced White Mushrooms, chopped
  • 1/2 cup String Beans, chopped
  • 1/2 cup Carrots, chopped
  • 1/2 cup Celery, chopped
  • 1 Baking Potato, chopped
  • Salt/Pepper to taste

Step one: Brown your stew beef on all sides in a large dutch oven; set aside

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Step two: In the dutch oven, saute your onions and garlic until tender, then add in your chopped mushrooms

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Step three: Pour in your beef broth

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Step four: Return your browned beef to the dutch oven

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Step five: Pour in your Red Wine, and stir

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Step six: Add in a few tbsp of your favorite sauce

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Step seven: Pour in enough water to cover the beef and bring the stew to a simmer

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Step eight: Add in your string beans, carrots and celery, and simmer for an hour partially covered

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Step nine: Add in your chopped potatoes and simmer for another hour partially covered

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Step ten: Season to taste, and dig in!

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Savory Sweet and Tangy Butternut Squash Soup

Category: Stove-top Soup/Gluten Free
Servings: 2 people
Prep-Time:  5 minutes
Cook-Time: 10-15 minutes

Why is this a survival recipe?

Soup is the perfect way to use your leftover butternut squash. It’s savory, sweet, tangy, and overall delicious and will warm up your belly instantly.

I usually make butternut squash soup a day or two after Thanksgiving, and I take it with me to work or school. It’s easily re-heated in the microwave, or if you’ve got the time, on the stove top.

The ratio of broth to squash is 2:1, so if you have more squash left over, that’s all you need to do to modify the recipe.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1/2 cup of Prepared Butternut Squash
  • 1 cup of Chicken or Vegetable broth

Step one: Warm up your chicken broth in a medium pan

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Step two: Transfer your squash to a medium saucepan, and gradually add in your broth until it thins to your desired soup consistency.

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Step three: Simmer until warmed through, then pour into a bowl and devour! 

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Hot and Hearty Lentil Soup

Category: Slow-Cooker/Gluten Free/Vegan
Servings: 6-8 people
Prep-Time:  5 minutes
Cook-Time:  5-6 hours

Why is this a survival recipe?

This slow-cooker recipe makes one of the heartiest vegan soups I have ever eaten. Most of the soups college students eat come in a can or a microwaveable cup, but with this recipe you’ll be hard pressed to find a can of soup in your dorm ever again.

This is a recipe that can be thrown together in minutes before your first class, and enjoyed for dinner that same night.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1 cup of Lentils
  • 3 cups of liquid (Chicken Broth OR Vegetable Broth)
  • 1/2 package of Baby Carrots, rough chopped
  • 1 medium Yellow Onion, rough chopped
  • 2 stocks Celery, rough chopped
  • 6 oz of Tomato juice/Vegetable juice
  • 2 crushed cloves of Garlic
  • 1 Bay Leaf
  • Spices to taste:
  • Salt
  • Pepper
  • Cayenne Pepper
  • Garlic powder
  • Optional: Parmesan or other “cheese” to garnish

Step one: Pour your lentils into a bowl and check for small rocks!

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Step two: Roughly chop your vegetables and add to your slow cooker. Also add in your lentils and garlic cloves. Add in your liquid and tomato juice and stir.

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Step four: Cook on low for 5-6 hours

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Step Four: Stir and enjoy! Optional, top with parsley and a bit of cheese of your choice!

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