1 large zucchini
1 large red pepper
1 large onion
12 large mushrooms
1/2 a package of baby spinach
1 lb. grass-fed ground beef
Chop all the vegetables (except for the spinach) into small pieces and lay out in a single layer on dehydrator trays. Lay the spinach out in a single layer on dehydrator trays as well.
Dehydrate on the vegetable setting (125 degrees) of your dehydrator for about 6 hours (the spinach will take less time, so you can check on that in about 3 hours).
After 6 hours, check vegetables for dryness. If they are still wet, add another hour, continuing to check on them until they are dry.
Cook the hamburger meat in a frying pan until it is cooked through. Crumble it into a thin layer on dehydrator trays and dehydrate on the meat setting (155 degrees) of your dehydrator for about 6 hours.
After 6 hours, check meat for dryness. It will still probably be greasy-looking, but you're looking for it to be sort of stiff and rubbery rather than soft and spongy. I don't have a good way to explain how to know when it's done. When in doubt, dehydrate longer. It's hard to over dry things.
Once everything has been dried, combine it all in a Ziploc bag and keep it in the freezer until ready to use.
- Backpacker's Bounty Dried Mix (from steps above)
- 1/2 cup fat of your choice (this is the bulk of your calories in this meal, and the tasty-fying part)
- sea salt
Put contents of Ziploc in your pot. Pour in enough water to cover, and then some (remember, it's a soup!). When we rehydrated this, I think we dumped a whole liter in it.
Add copious amounts of the fat of your choice (coconut oil, butter, lard, bacon grease).
Bring to a boil, and cook for about 5 minutes, or until you can tell the veggies and meat are getting tender. Turn off the heat, put the lid on, and let sit for 5-10 minutes (This step is important! It really soaks up more water and rehydrates better during this time.).
Salt liberally and serve it up!