I've used this recipe previously as the basis for the chunky chorizo soup we took with us for Nick's birthday trip to the snow last year. I used the same recipe as a guide again today, making a double quantity.
There was a fair bit of substitution!
This is what I used:-
1 cup dried brown lentils
1 cup dried red lentils
1 cup dried borlotti beans
1 tin diced tomatoes
1 bacon rasher diced
about 6 slices of pre-cut salami
1/2 brown onion, chopped
1 teaspoon minced garlic
2 fresh carrots, peeled and chopped
approx. 2 litres of water
7 teaspoons beef stock powder (cos that's what was left in the tin)
24 home-dried mushroom slices
12 home-dried carrot slices
2 tablespoons home-made tomato relish (optional)
freshly ground black pepper
pinch of Pink Lake salt
1-2 teaspoons mixed herbs (cos I didn't want to go out in the rain)
2 small sprigs fresh rosemary (cos the rain stopped)!
I used the large inner pot of the thermal cooker. I fried the onion, garlic, bacon and salami in a little olive oil. I then added the fresh carrot slices and let them cook for a few minutes before tipping in the tinned tomatoes. (I used the tomato tin to measure five tins of water into the pot).
Salt and pepper were added to taste, then mixed herbs and/or fresh rosemary, as well as stock powder. I used the last of the tin, which was a little less stock powder than ideal. I didn't have any tomato paste so used some home-made relish instead.
I've been playing with my dehydrator so also added some dried mushroom and carrot slices. Given there is no liquid lost in thermal cooking, the dried vegetables will help to thicken the soup - as will the cup of red lentils (extra to the original recipe).
The soup was brought to the boil and simmered for about 15-20 minutes before putting into the insulated outer pot. We ate it for dinner this evening, served with slices of cornbread. (I made the cornbread in the oven but it could have been done in a camp oven). The verdict - an empty pot!