Salsa and Corn Dumpling Soup

Yield

2 generous servings

Prep Time / Cook Time

/

Activity Guide

Backpacking, Car Camping

Ingredients

  • 1/2 cup tomato powder
  • 2 tablespoons dried onion flakes
  • 1/4 teaspoon garlic powder
  • 1 to 3 teaspoons dried cilantro
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons cumin, divided
  • 1/2 teaspoon red chili flakes
  • 1 bell pepper, diced and dehydrated (optional)
  • 1 cup blended tomatoes, cilantro, jalapeños, dehydrated (optional)
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1/4 cup milk powder
  • 2 teaspoons baking powder
  • 2 tablespoons Parmesan cheese, grated

Tools

  • Ladle
  • Large pot
  • Stove
  • Long handle spoon

Method

At Home:

  1. Combine soup dry ingredients in a quart size ziplock bag (tomato powder, dried onion flakes, dried bell pepper & salsa, garlic powder, cilantro, oregano, 1 teaspoon of the cumin, red chili flakes).
  2. Combine dumpling dry ingredients in a quart size ziplock bag (cornmeal, flour, milk powder, baking powder, remaining 1/2 teaspoon cumin and parmesan cheese).

At Camp:

Pour 4 cups of water into pot and bring to boil. Add soup ingredients to the water and lower heat to a simmer.

Add 1/2 cup of water to dumpling ziplock bag and seal. Knead the contents of the bag until dough is evenly mixed. It will be a thick sticky batter.

Spoon batter directly on top of the simmering broth and cover for 10 minutes. Don’t peek!

The dumplings are ready when they are puffed up and cooked through the middle. Cook for 5 additional minutes if the middle still seems doughy.