If you have a good supply of survival food stocked, but have no idea what to make with all those ingredients?

Knowing recipes will help you build a more reliable stockpile and being self-reliant in a crisis. Make sure you already have physical cookbook or soft copy of the best survival food recipes with long shelf life — If you're new to this, and don't have any survival food cookbook. Then, not to worry, I have got you covered. The US veteran's superfood recipes that can be stored for years. The superfood survival food knowledge is so simple that anyone, even people with absolutely no prior cooking or stockpiling experience can use this. It has easy to follow instructions, specified nutritional fact and additional methods to store food for years, check here the 100+ veteran's survival superfood recipes.

Here are the top 5 survival food recipes you should add to keep you active and energize the body when you need them most.

1.) Baked Potato Soup

Ingredients

• 2 tablespoon butter

• 4 cups water

• 2 cups diced potatoes

• 1½ teaspoon salt

• ¼ cup chopped onion

• ½  cup powdered milk

Serves 6 - 8

Preparation

• Boil 6 cups of water in a large pot. Add salt, potatoes, and onion, and cook until soft. Remove from heat, then remove 2 cups of the water and place aside.

• Drain the rest of the water from the potatoes and onions, then mash the potatoes, leaving a few small chunks. Place aside.

• Add the 2 cups of potato water with 2 cups water into a large pot over low heat. Stir in the powdered milk and flour until dissolved. Let it simmer for about 15 minutes to thicken, stir to keep from sticking. Add potatoes and onions. Stir to combine and cook for about another 5 more minutes, until warmed through. Add salt to taste.

2.) Breakfast Hash

Ingredients

• 2 servings scrambled egg mix

• Black pepper

• 1 cup diced potatoes (any sweet potatoes, golden potatoes, or frozen hash browns)

• ¼ tsp garlic powder

• ½ tsp cumin

• ¼ c onion, diced

• ½ cup green bell pepper, diced

• Salt

Serves 2

Preparation

• Cook potatoes, bell pepper, and onion in a large skillet. Adding cumin and garlic powder, when veggies are soft and slightly browned. Prepare eggs per instructions and mix into the vegetables season with salt and pepper.

3.) Red Beans and Rice

Ingredients

• 1 lb red kidney beans, canned and drained or dried and rehydrated

• White rice

• 1 green bell pepper, chapped

• 1 white and onion, chopped

• 2 stalks celery, chopped

• 1 can diced tomatoes

• 2 cloves garlic, minced (or 2 teaspoons garlic powder)

• 1 cup vegetable or chicken stock

• 1 tablespoon Cajun seasoning

• 1 teaspoon dried oregano

• 1 teaspoon black pepper

• 2 bay leaves

• 1 teaspoon thyme

Serves 6

Preparation

1. Now heat ¼ cup water with the onion, bell pepper, celery, and garlic in oven medium-high heat. When veggies are soft, reduce heat to low. Add tomatoes and beans and stir. Then add herbs, pepper, and seasoning, then stir to mix. Stir in stock, then cover and let simmer for 1.5 hours, checking on them and stirring to mix properly. Mash the beans in the pot. Salt to taste. Serve over white rice.

4.) Loaded Nachos

Ingredients

• 1 jalapeno, seeded and sliced

• 1 cup shredded cheese (optional)

• ½ tsp cumin

• 1 can refried beans

• 1 bag tortilla chips

• ½ tsp salt

• ¼ tsp ancho chili powder

• 1 cup water

• 2 cups Taco Flavored Plant-Based Protein

Serves 2 - 4

Preparation

• Now preparing the Taco Flavored Plant-Based Protein per instructions. Pour and spread the tortilla chips onto a sheet pan. Load chips with refried beans and proteins, then spread the top with shredded cheese. Now, heat for 5 - 10 minutes, make sure to check every minutes that chips aren't burning. When the cheese is melted and chips are completely toasted, remove from heat source. Add top with jalapeno slices.

5.) Berry Pancakes

Ingredients

• 1 cup Freeze-Dried Strawberries

• 1 tablespoon cornstarch

• ½ cup sugar

• 1 ½ cups + 2 tablespoons water, divided

• 2 ⅔ cups Buttermilk Pancake Mix

• 1 cups Freeze-Dried Blueberries

Serves 2

Preparation

• Now Start with strawberry syrup with your freeze-dried strawberries.

• Place 1 cup of strawberries in a resealable bag. Crush the strawberries using a rolling pin into a powder.

• Mix the 2 tablespoons of water and 1 tablespoon of cornstarch together in a small box and place aside. In a small saucepan, bring 1 cup water, sugar, and your powdered strawberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Whisk in your water and starch mixture and continue to cook until sauce thickens into a syrup.

• Place aside and make the pancakes.

• In a small bowl, rehydrate 1 cup freeze-dried blueberries per can instructions.

• In a separate bowl, mix pancake mix and remaining 1 ½ cups water together per can directions.

• Pour out your pancakes on a greased, heated griddle. Quickly sprinkle a small handful of blueberries over the wet batter. Using a spoon or butter knife, lightly press the blueberries into the batter. Continue to cook your pancakes as per package directions, carefully flipping when bubbles form and the edges begin to look dry.

• Serve pancakes with butter and with warm strawberry syrup.