15 oz can black beans
15 oz can diced tomatoes
1 cup frozen corn
1 small onion
2 tablespoons cilantro
1 jalapeno
2 vegetable bouillon cubes
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 cup dehydrated tortilla strips
1. Dice the onion, de-seed and chop the jalapeno, and drain the black beans.
2. Place beans, tomatoes, corn, onion, cilantro, and jalapeno on dehydrator trays. Keep everything in thin and even layers.
3. Dehydrate at 135F for 8-12 hours, until everything has dried.
4. Divide the dried ingredients into 2 servings, adding 1 vegetable bouillon cube, ¼ tsp chili powder, ¼ tsp garlic powder, and ¼ tsp cumin per serving. Pack tortilla chips separately.
5. On the trail: add the soup ingredients into a pot with 1 1/2 cups of water. Simmer for 10 minutes until the beans and corn are soft, adding more water if necessary.
6. Top with tortilla strips.
Outdoor Trail Adventures 