Back in December, and thanks to the combined suggestions and ideas from a number of generous readers, I recycled some of my food storage cans, quickly covered them with a little bright red wrapping paper, and filled each with hot soup. Hopefully enough to feed a  family, this neighbor gift was uncharacteristically healthy and came from my food storage.

Fresh Ingredients

1 medium onion, diced

8 carrots, diced

8 celery stalks with tops, diced

2 garlic cloves, minced

1 cup pico de gallo (This is where I love to use the frozen pico in my freezer.)

Storage Ingredients

2 cups pinto or pink beans (I’m sure that other beans would also work well.)

2 tablespoons olive oil

1 teaspoon dried oregano leaves

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1 cup powdered milk, dry

2-3 teaspoons salt

Sort beans for debris and rinse. Cover with 2 quarts of water and soak for 12-24 hours. If possible, change the water two or three times during the soaking process in order to draw out and reduce the indigestible sugars that cause digestive discomfort. Before cooking, drain and thoroughly rinse beans.

Fill crock-pot with 2 quarts of fresh water and beans. Then add the onion, carrots, celery, garlic, olive oil, oregano, cumin, and pepper. Cover with lid and cook on low for 8 – 10 hours, or until the beans are soft. (My beans are…more mature…so I let this soup cook overnight.)

Then add powdered milk, salt, and salsa. Puree the soup, using a stick blender or regular blender, until smooth. Serve with warm tortillas, corn muffins, or garlic toast on the side. Very yummy.