Hearty Soup

Hearty Soup
(Janet Taylor prepared this for anyone to taste during the 2008 Emergency Preparedness Fair in Pleasant Grove, UT)

Ingredients:
1 1/2 c. “soup mix” from church cannery (contains pasta, lentils, peas and dehydrated onion)
1/4 c. (handful) dehydrated onions, optional (soup mix has some, but I like more)
1/4 c. (handful) dehydrated carrots
2 T chicken soup base (1 t. per cup water)
1/2 to 1 t. of cumin (To your taste. Start out with less and add more if needed)
1 bay leaf
pinch or two of black pepper, salt to taste later.
1-2 cans of canned chicken chunks from church cannery
6 c. water (ratio is 1 part dry soup mix to 4 parts water)
Preparation:
Simmer for 2-3 hours on stovetop or in crock pot until lentils are soft. Estimated measurements to taste. Add more water if needed as it cooks down.
Variations:
*throw in fresh/frozen uncooked chicken or veggies—cooks right in the pot
*add a little chili powder with the cumin —- for a more southern taste

Cook Time: 2-3 Hours