Cream of Bean Soup

1/2 cup bean flour
3 cups boiling water
1 to 2 teaspoons salt or bouillon

In a saucepan whisk bean flour into boiling water and seasoning. Stir and cook 3 minutes. Puree in blender for a "souper" creamy texture. Serve over pasta or stir in cooked wheat or beans. Use as a gravy over cooked rice. Soup thickens as it cools, and can be refrigerated for up to one week. Use it in place of canned soup.

Cream Sauce: Use reconstituted dry milk for part of water and add a little oil or non-dairy creamer.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 23)