Janet Groene's
Quick Casbah Chowder
Busy day? First night out? Miles from home and all tuckered out?
Hook up, heat up and eat in a jiffy when you have the ingredients for this hot, fragrant and filling soup on hand in your RV pantry. They’ll keep on the shelf for days, even weeks. It's good to have an ample pantry for emergencies and for last-minute trips.
Complete the meal with French bread, deli coleslaw and bowls of berries. Or, go to the pantry shelf for a box of crackers or a can of Boston brown bread. Then open a can of peaches for dessert.
2 tablespoons diced dried onion
1 teaspoon dried garlic granules
1 teaspoon cinnamon
1 teaspoon curry powder
10-ounce can chunk chicken
1 cup water
1 teaspoon powdered chicken bouillon or 1 bouillon cube
1 can diced tomatoes 28 to 30 ounces
15-ounce can garbanzos, drained
½ cup raisins
Salt, pepper, hot sauce
Croutons
In a small bowl or paper cup, soak dried onion and garlic in juice drained from the canned chicken. Put all ingredients in a pot and bring to a low boil. Cover, reduce heat and simmer until onions are tender and raisins are plump. If you like a thinner soup add water, broth, V-8 or tomato juice.
Adjust seasonings but be careful with salt. The canned goods are already salted. Ladle into shallow soup bowls and sprinkle with croutons. Serves 4.
See more of Janet Groene's RV-tested recipes at https://campandrvcook.blogspot.com
Quick Casbah Chowder
Busy day? First night out? Miles from home and all tuckered out?
Hook up, heat up and eat in a jiffy when you have the ingredients for this hot, fragrant and filling soup on hand in your RV pantry. They’ll keep on the shelf for days, even weeks. It's good to have an ample pantry for emergencies and for last-minute trips.
Complete the meal with French bread, deli coleslaw and bowls of berries. Or, go to the pantry shelf for a box of crackers or a can of Boston brown bread. Then open a can of peaches for dessert.
2 tablespoons diced dried onion
1 teaspoon dried garlic granules
1 teaspoon cinnamon
1 teaspoon curry powder
10-ounce can chunk chicken
1 cup water
1 teaspoon powdered chicken bouillon or 1 bouillon cube
1 can diced tomatoes 28 to 30 ounces
15-ounce can garbanzos, drained
½ cup raisins
Salt, pepper, hot sauce
Croutons
In a small bowl or paper cup, soak dried onion and garlic in juice drained from the canned chicken. Put all ingredients in a pot and bring to a low boil. Cover, reduce heat and simmer until onions are tender and raisins are plump. If you like a thinner soup add water, broth, V-8 or tomato juice.
Adjust seasonings but be careful with salt. The canned goods are already salted. Ladle into shallow soup bowls and sprinkle with croutons. Serves 4.
See more of Janet Groene's RV-tested recipes at https://campandrvcook.blogspot.com
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