It’s been a while since we’ve done a Legacy Food Storage Kit meal, so I figured I’m due for another review. This week we’ll look at the Cheese And Broccoli Soup mix:
And the backside (the cooking directions are identical to all the others) and notice the two cups per serving and four total servings which means plenty of soup for all, in fact, I think we even had a bit leftover:
Now the nutrition label (I swear they’re trying to kill me off with all the fat content, lol):
And finally the soup:
As usual, it made a good four bowls so we all had some and I can say that, while I was looking forward to this one (our family loves broccoli cheddar soups) it needed a good amount of seasoning (especially salt) and broccoli.
While there may have been some tiny bits of broccoli in there I was expecting a bit more than what I got, so let’s just call this cheddar soup with little green pieces floating around. 🙂
Regardless, everyone else ate it without complaint. I think my wife added salt and my boys probably didn’t even notice. So, it wasn’t the best of the bunch but would make a decent lunch meal, for instance.
Note: Amy from Legacy foods (the nice lady who sent me the 72 hour kit for review) just pointed out that “…soups make a great base and a fantastic way to stretch out your other food storage. Adding only a fraction of a package would provide really nice seasoning to a pan of rice and beans for something different.”
That’s a great idea! Why didn’t I think of that?
This week we’re taking a look at another Legacy Foods 72-Hour Kit option which I introduced last week here, specifically the Enchilada Beans and Rice meal:
And the backside of the package:
I should point out that last week I said that I wasn’t sure if any of the meals in the 72-hour kit were gluten free, well, it turns out that four of them are, including this one. The Classic Chili, Cheese & Broccoli Bake, and Cheese and Broccoli Soup are as well. Here’s their gluten-free selection if that’s of interest to you (and their verification letter if you’re the paranoid type, lol).
Just like with the previous meal, you need to bring about six cups of water to a boil, add contents of the freeze-dried pouch (remembering to remove the oxygen absorber which I forgot to do) and then cook over medium heat for 12-15 minutes… and remembering to stir it on occasion which I tend to forget as well. 😉
Once finished you end up with a nice beans and rice meal:
This particular meal made at least three large bowls of food, enough for me, my wife, and both of my kids to have their fill. In fact, my kids honestly thought there would be an enchilada inside because of the title and so, when the found out there wasn’t, they added the beans and rice to a flour tortilla and topped that with cheese like so:
It seems my oldest liked it well enough to have seconds. And, overall, everyone liked the taste and seasonings and so didn’t bother to add anything to it.
Personally, I felt it was seasoned quite well and I was also pleased with the quantity. It was enough for all of us to eat and have full tummies plus it’s easy to cook and lasts a long time in storage. That works for me.
Until next week. Enjoy.