Legume Flour Soups

At home, we nuke foods in the microwave - we can't get our "meals" down our gullets quickly enough. In a grid-down situation or while camping, fuel resources may be limited. You want food to be prepared quickly, with as little valuable fuel consumed as possible.

I recently saw some videos about a group that teaches bushcraft and survival skills - Bushcraft On Fire. I sniffed around their site and YouTube page (60+ videos of some decent stuff).

The videos that interested me were about making soups using natural greens and legume/grain flours. I have this near-obsession with finding and developing foods and recipes that only require the addition of water and heat. What I like about these recipes is that by using flours, the cook time is considerably reduced. After your water comes up to a boil, you only need 3 or 4 minutes to have a meal!

First up, it required some legume and grain flours. I broke out my Family Grain Mill and made flour out of dent corn, yellow split peas and lentils.

After I made the flours, I followed two of the recipes to the letter. First, corn chowder -

Corn Chowder

Approx. 3 1/4 c. hot water

1/3 c. rounded fine corn flour or Masa

3 Tbsp. pea flour

1 Tbsp. chicken or vegetable bouillon

Hot sauce or cayenne pepper is awesome in it too!

Whisk flours and bouillon into your hot water and cook, stirring, for 1 minute over medium high heat. Cover and turn heat to low; cook 2-3 minutes. Serve with broken corn chips. Makes 2 hearty bowls full.

The result was an edible, pretty flavor-less, though fairly thick soup. It passed the "standing saltine" test. Still, definitely NOT a chowder.

I added some black pepper and a shot or two of hot sauce, and it was much better. I think this would be very good with some sort of smoked meat - ham or bacon come to mind. Some parboiled corn kernels would work nicely as well.

It's a keeper recipe with some minor adjustments for the JAW recipe files.
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Next up was the lentil soup.

Just from looking at the recipe, I could tell it was going to be VERY thin. And it was.

Lentil Soup

4 c. hot water

2 tsp. lentil soup seasoning (See below this recipe)

4 Tbsp. green lentil flour

Have your canteen [your cooking pot] over medium heat (knock fire down to hot coals), whisk lentil flour into boiling water and add soup seasoning (below). Bring to a boil, then reduce heat and cook 2 minutes. Serves 3-4.


Soup seasonings

8-10 Tbsp. salt

2 1/2 Tsp. garlic powder

3 Tbsp. black pepper

7 Tbsp. parsley flakes

5 Tbsp. dried chives

3 Tbsp. onion powder

3 Tbsp. paprika

Combine and store in airtight container (Keep in your kitchen and EDC kit)

As suspected, this was more of a broth than what I think of as a soup. It needed some sort of binder, as the lentils would separate from the liquid after a few minutes. It did not pass the "standing saltine" test -

The flavor was pretty good, though. I made up a batch of her Soup Seasoning, and used it to flavor this stuff.

It needs to be thicker, IMO. I guess if you were sick at home and just wanted some watery nutrition, it would do the trick. If I were out camping or in an emergency situation, I'd want a more substantial soup. As with the corn chowder, smoked meats would go very well with this.

In general, though, it's a keeper. I'm going to play with the recipes a bit, and I'll pass along any insights I come across.

Accept The Challenge

Developing foods and recipes that require little preparation can benefit you in a number of way.  In addition to being able to grab a quick, nutritious meal, you can also prepare them with very little fuel.  This can be crucial in any kind of emergency, or if you are on a camping trip.

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