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Hey there, busy moms! 👋 I'm here to help you whip up a delicious, healthy dinner faster than your kids can say "I'm hungry!"
I want to show you just how easy it is to make dehydrated soup mixes.
Did you know that dehydrated vegetables keep most of their nutritional value? It's due to "concentration." Say what, Susan? When we dehydrate vegetables, we remove the water, which makes the nutrients more concentrated by weight. Here's how it breaks down for carrots:
100g of fresh carrots contains about 7% of your daily Vitamin A needs.
100g of dehydrated carrots would be equivalent to roughly 1000g of fresh carrots, as carrots are about 90% water!
This is why 100g of dehydrated carrots appears to provide much more Vitamin A - it's actually the equivalent of 10 times more carrots! So, a serving of dehydrated carrots (about 10g) would provide similar nutrition to 100g of fresh carrots.
The real benefits of dehydrated vegetables lie in their long shelf life, convenience, and the ability to store large amounts of nutrients in small spaces such as Mason jars.
One of the great things about soup with dehydrated vegetables is that dried veggies are "just like" fresh veggies, and pretty much all their nutrients remain after dehydration.
To get the soup party started, simply rehydrate them in clean drinking water, bring to a boil, simmer - and enjoy.
What I like most about these homemade dried soups is how fast you can turn them into bowls of wholesome soup.
No need to mess around with veggie prep, you will have already done that step before dehydrating. Kids love these soups, too - any time of the year. Skip the drive-thru trip.
Here's what you need to create your own soup magic:
Mix and match these dried goodies:
Check out their links to learn how to dehydrate these perfect-for-soup tasty vegetables.
And check out my carrot soup recipe, too.
Ready to become a dehydration pro? Here's a quick guide:
Pro Tip: A food dehydrator is my chosen method of drying veggies, but you can also use your oven on its lowest setting. Use the handle of a wooden spoon to keep the oven door open a tad to help with air circulation.
Here are my recipe links for lentil soup, split pea soup, and black bean soup.
Don't forget these filling fibrous foods, and they're inexpensive, too:
Spice up your dehydrated soup mix with:
Use red lentils because they tend to break down faster than other lentils, and you don't need to pre-soak them!
If you have brown lentils on hand, consider using them in our lentil soup and use a slow cooker for fantabulous results!
This is so much fun to make. Choose whatever takes your fancy from your stock of dried veggies, use a cup of each, and see what creative combos you can come up with. Share your recipe with us (directly below).
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Simply type in (a brief) name of the recipe you're browsing now in the box below.
Then click on the link directly below that box to add your comments!
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Let's take your taste buds on a trip!
Be your own five-step soup fairy.
It doesn't matter what time of day, or whether the weather is hot, cold, or somewhere in between - a bowl of soup is soul-satisfying - and easy to make!
Set aside a day where you can dehydrate a bunch of vegetables. When they're dry, do this:
Properly stored dehydrated vegetables can last 5-10 years! Here's the scoop on storage times:
Remember, these are estimates. Always check for signs of spoilage before use!
Ah, the aroma of soup just can't be beat - and the simpliciy of soup is what I love the most. Here are the four soup-makin' steps. (That reminds me, I have a video of me using a SupMaKin kitchen veggie slicer, and I get carrots all over the place, so it's worth a laugh, er, look!)
Pro Tip: Add some fresh spinach or a dollop of yogurt at the end to feel extra fancy!
Different veggies need different amounts of water and time to rehydrate. Here's a quick guide:
Pro Tip: You can rehydrate veggies directly in your soup as it cooks. Just add a cup or so more liquid than the recipe calls for. And by liquid, I mean either water or stock.
Nothing beats a bowl of soup when you're short on time; just butter a couple of slices of bread - and that's dinner!
You see, I adore a couple of slices of buttered bread with my green split pea soup. Yep, I'm mentioning the split pea soup AGAIN because it's THAT GOOD!
Did you know making soup with dehydrated veggies can save you money? Here's a quick comparison:
Now then, you may be asking yourself, "Why are dehydrated veggies cheaper, overall?" Keep in mind that produce is always cheaper when it's in season - because it's plentiful.
So dehydrate veggies (and fruit!) when in season. Store it, and save money by using your stash when they're not in season.
Take advantage of summer's bounty! Dehydrate vegetables when they're in peak season. Not only are thay at their best flavor, but they are at their lowest cost, too. You'll thank yourself in winter when you're enjoying the taste of summer in your warm, comforting bowl of dehydrated veggie soup.
My vegetables are still crunchy after cooking. What went wrong?
They probably need a bit more time to rehydrate. Try soaking them in hot water for 10-15 minutes next time, before adding to your soup.
My soup tastes bland. Help!
Dehydrated veggies sometimes need a flavor boost. Try adding a splash of vinegar or lemon juice to brighten the flavors. And don't forget to use flavorful stock from Better Than Bouillon!
Can I use dehydrated vegetables in other dishes?
Yes, you can use them in casseroles, stir-fries, or even as a crunchy topping for salads.
By using dehydrated vegetables, you're not just making easy meals - you're also helping the planet!
When you dehydrate vegetables (or fruit!) you use far less electricity compared to storing frozen foods, plus you're reducing food waste by using up every last bit.
Now that's something to feel good about while you slurp your soup!
Thanks for stopping by my dehydrated soup vegetables easy nutritious recipes page! And your kids and tummy will thank you too!
Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!
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