When Shelves Go Empty, This Dry Soup Will Feed Your Family. 5-Year Shelf Life.

Ingredients

• 1 large Onion (chopped into big chunks)
• 1 medium Red Bell Pepper (sliced)
• 4 medium Tomatoes (roughly chopped)
• 4 cloves Garlic (minced)
• 2 tablespoons Salt (regular table salt)
• 2 cups Semolina (coarse semolina, also called simolina)
• 1.25 cups Plain Yogurt (medium‑fat, preferably full‑fat for better binding)
• 1 cup All‑Purpose Flour (added gradually until dough is non‑sticky)
• 1 tablespoon Olive Oil (optional, for sautéing the rehydrated soup)
• 1 cube Beef Bouillon Cube (optional, for richer flavor when rehydrating)

Instructions

1. Prepare Vegetables

   Roughly chop the onion, slice the red bell pepper, quarter the tomatoes, and mince the garlic. No need for uniform pieces.

   Time: PT15M

2. Simmer Vegetables

   Add all chopped vegetables to a large pot with enough water to cover them. Bring to a boil, then reduce to a gentle simmer for about 30 minutes until everything is completely soft.

   Time: PT30M

3. Blend to Puree

   Transfer the softened vegetables to a blender and blend until you have a thick, smooth, vibrant puree.

   Time: PT5M

4. Incorporate Salt and Semolina

   Pour the puree back into the pot, stir in 2 tablespoons of salt, then add 2 cups of semolina. Mix vigorously until the mixture thickens.

   Time: PT5M

5. Add Yogurt

   Stir in 1.25 cups of plain yogurt until the mixture is uniform and glossy.

   Time: PT5M

6. Rest the Mixture

   Cover the pot and let the mixture rest for 30–50 minutes (use 40 minutes as average) so the semolina can fully absorb moisture and the yogurt can acidify the blend.

   Time: PT40M

7. Add Flour and Form Dough

   Gradually sprinkle in all‑purpose flour, mixing until the dough no longer sticks to your hands. Adjust with a little more flour if needed.

   Time: PT5M

8. Shape and Flatten Discs

   Roll the dough into a thick sausage, cut into even pieces, then flatten each piece by hand into thin discs (about ¼‑inch thick).

   Time: PT10M

9. Dry the Discs

   Place the discs on a baking sheet and dry in the oven at the lowest setting (170‑180°F) for 2½ hours. Keep the oven door slightly cracked for moisture escape.

   Time: PT2H30M

   Temperature: 175°F

10. Break into Granules

    Once completely bone‑dry, break the discs into small granules using a blender or a box grater. Aim for pea‑size pieces, not fine flour.

    Time: PT5M

11. Prepare Jars and Store

    Wipe the rims of clean, bone‑dry glass jars with a little vinegar, fill with the granules, and seal tightly.

    Time: PT5M

Nutrition Facts

Calories

220

Protein

5.8 g

Carbohydrates

34 g

Fat

0.6 g

Fiber

0.6 g