Vegetable Soup

A Classic – Warm and Filling, Add Chicken Too!

Dehydrated vegetable soup
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Ingredients:




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Here's How to Make This Easy Soup:

  1. Use clean cold water or freshly boiled water to re-hydrate the dehydrated items above.
  2. When they are sufficiently plump, add the olive oil to a heavy pan on medium heat.
  3. Add the onion and celery, cook for about 5 minutes.
  4. Add the vegetable stock, then add the garlic – crumbled finely, and the carrots, potato, egg noodles, Italian herbs - then simmer an additional 8 minutes.
  5. Add the can of beans of your choice towards the end of the cooking time in step 4, just to warm them through. Rinse your beans first! This helps in the 'gas' department ...

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.



Pedrini® 2-Pc
Non-Stick Saucepans


Cuisinart® 1-1/2 Qt
Chef's Classic


T-Fal® PFOA-Free
Jumbo 5-Qt


You Can Substitute Egg Noodles For Rice, Adjust Cooking Time

Nothing beats a hot bowl of nutritious vegetable soup, whether from fresh vegetables, frozen vegetables, OR dehydrated vegetables! The photo at the top of the page shows some chicken I added at the last minute, you could add ham, or turkey ... or just leave it alone!

You can substitute the egg noodles for rice. When choosing white rice, add another 10 minutes to the simmering time.

If you choose brown rice, add an additional 20 minutes! If you have leftover brown rice, that would be so easy - just add it about five minutes from the end of the simmering time, to heat it through as you heat the beans.

Check out our fantastic bread recipes; just slather on some butter and you're good to go. Here is a 'beginner' bread recipe and here is another recipe which I use all the time now: Anita's Super Easy Bread recipe.



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