Recipes for Food That In Not Highly Perishable

These are a few recipes that I thought would not only utilize ingredients that could be stored more than 2 weeks, but I also thought they would be helpful for hydrating, if feeling a little under the weather.

Sweet Potato & Spinach Soup


  • spinach (2 cans or 1 frozen package)
  • 1 large sweet potato, cubed
  • 1 large white potato, cubed
  • 1 cup uncooked pasta (small)
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 tsp. salt
  • 1 tsp. cayenne pepper
  • 1 tsp. dried sage
  • 1 tsp. dried oregano
  • 8 cups vegetable broth


In a large pot, heat 2 tbsp. butter and 1 tbsp. olive oil over medium heat. Add onion, celery, carrots, salt, and garlic. Cook for 10 minutes, stirring frequently. Add potatoes, sage, oregano, cayenne pepper and another pinch salt/pepper. Cook for another ten minutes, stirring frequently.

Add the vegetable broth and reduce heat to low. Add pasta, cover and simmer for 15 minutes, stirring occasionally. Add in spinach during last 10 minutes of cooking.

Hearty Lentil, Kale & Potato Soup


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 stalks of celery, diced
  • 2 large carrots, diced
  • 1 cup dry lentils (not red), rinsed and picked over
  • 4 cups vegetables broth + 1/2 cup water
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1 large potato, diced (about 1 1/2 cups)
  • spinach (2 cans or 1 frozen package)
  • 2 tsp red wine vinegar
  • Salt and pepper, to taste
  • Add bacon for flavor, if desired


  • Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, celery and carrots and sauté until softened, about ten minutes.
  • Add lentils, broth, water, salt, garlic, cumin and coriander. Stir together and bring to a boil.Once soup has reached a boil, reduce heat to low and simmer, covered for 20 minutes.
  • Cook the bacon if included and add it to the pot, with a little of the fat if desired for more flavor.
  • Add chopped potatoes and simmer, covered for 15 more minutes or until potatoes are fork tender.
  • Add spinach and simmer, covered for 5 more minutes, or until kale is wilted.
  • Remove from heat and stir in red wine vinegar. Season to taste with salt and pepper.


Inspite of this soup being an enormous crowd pleaser, it does give me pause.  I’ve learned that flu comes from our interactions with birds, pigs, and other animals.  For some reason I thought it was other random factors like mold.  So this becomes yet ANOTHER reason to consider being vegetarian.  …But I’ll never stop making this soup.  It’s that good.

Ingredients for Soup

  • 8 cups chicken broth
  • 2 cans diced tomatoes
  • whole onion, chopped
  • couple carrots, sliced
  • couple celery stalks, sliced
  • 2-4 boneless, skinless chicken breasts
  • 1 or 2 Serrano or jalapeno chilies, cored, seeded & minced
  • crushed red pepper to taste

Ingredients for Garnish (Green onions and cilantro won’t keep more than a week or so)

  • freshly made tortilla chips
  • grated extra sharp cheddar cheese
  • 2 avocados, chopped
  • green onions, chopped
  • cilantro, chopped


  • In a large crock pot, combine everything for the soup and cook about 6 hours.
  • After a few hours remove chicken and tear into bite-sized pieces, then place back in the soup.
  • Simmer until you’re tired of cooking it.
  • To serve, ladle soup into bowls, then top with avocado pieces, chopped cilantro and green onions. Add cheese and put chips on last or add to your soup as you eat it to keep them crunchy.

Please share some recipes that you are planning during this time when meal planning is a valuable part of staying healthy and out of the stores as much as possible.


3 thoughts on “Recipes for Food That In Not Highly Perishable”

  1. Flu may raise your sugar levels, but sometimes people don’t feel like eating when they are sick and a reduced appetite can cause blood sugar levels to fall.

    It is important for people with diabetes understand guidelines for diabetes, if they become ill.

    See this link if you or someone you know might be at risk:

  2. Vegetarian and long shelf life: Mashed beets and potatoes. It’s a wild combo a friend shared with me. I LOVE IT!!

    Cut up potatoes and beets (Ratio 3:1) and boil for 20 minutes. Mashed them up and add a little butter. Yum! You can add some walnut for an even more hearty texture.

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