Dehydrated Tomato Minestrone Soup:
Store Now, Enjoy Later!

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Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

Looking for a cozy, flavorful meal you can make straight from pantry staples? This dehydrated tomato minestrone soup is rich, hearty, and perfect for meal prep, camping, or stocking your long-term food supply.

✅ Quick Answer: How do you make dehydrated tomato minestrone soup?
To make dehydrated tomato minestrone soup, combine dried tomatoes, mixed vegetables, beans, pasta, and seasonings with vegetable stock. Simmer for 10–15 minutes until rehydrated and tender, then serve hot. It’s easy, shelf-stable, and perfect for camping or meal prep.

Using dehydrated vegetables, beans, pasta, and a tomato base, you’ll get a soup that’s both delicious and practical—ready whenever you need a quick comfort meal.

Tomato minestrone soup in a bowl
Top of Recipe

Tomato Minestrone Soup Recipe

A bowl of tomato minestrone soup

Ingredients

  • 2 cups dehydrated tomatoes (for the tomato-y texture) OR 2 cans diced tomatoes
  • 1 cup dehydrated mixed vegetables (carrots, celery, onions)
  • 1/2 cup canned red kidney beans or cannellini beans (white kidney beans)
  • 2 cups vegetable stock
  • 1/4 cup dry (uncooked) small pasta (such as small shells, ditalini, or small elbow macaroni)
  • 2 tbsp tomato powder (creates the rich base of the soup)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Also I love to use Better Than Bouillon vegetable stock as the base.

Instructions

  1. Pour dehydrated ingredients into a pot.
  2. Add vegetable stock: 2 cups per 1 cup of mix.
  3. Boil, then reduce heat and simmer for about 10-15 minutes.
  4. Let sit a few minutes before serving—it gets thicker as it cools.

And I wish I would stop humming to myself 10cc's "Life is a Minestrone" song...

Nutrition Information

The Nutrition Facts below are for fresh ingredients and 1 cup of veggie stock.

  • Servings: 4 servings
  • Calories: 166kcals
  • Fat: 0.7g
  • Protein: 6.6g
  • Carbohydrates: 33.7g

Fresh Ingredient Swaps (Carrot, Celery & Onion)

Substitute dried ingredients above for when you have fresh ingredients on hand:

  • 1 medium carrot
  • 1 stalk celery
  • 1/4 large onion

Also, feel free to substitute tomato paste for the tomato powder.

Bottom of Recipe


Seasonal Vegetable Options to Rotate Into Your Mix

Spring/Summer:

  • Dehydrated zucchini
  • Bell peppers
  • Green beans

Fall/Winter:

  • Dehydrated butternut squash
  • Kale
  • Parsnips

Spice Variations for Extra Flavor

Italian Style:

  • Add 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1 tsp dried rosemary

Mediterranean Style:

  • Add 1 tsp dried thyme
  • 1/2 tsp dried mint
  • Pinch of saffron

It’s a time-saver too! Instead of chopping fresh veggies every time, just rehydrate and enjoy. Plus, I always use canned beans for convenience—no overnight soaking or hours of cooking needed. (Been there, done that, don’t want to do it again!)

And if you’ve got dehydrated diced hash-brown potatoes sitting around, toss those in too! They add a little extra heartiness without any extra effort.

Why This Soup Belongs in Your Pantry

  • Easy to Make – Just rehydrate, simmer, and enjoy.
  • Packed with Flavor – Tomatoes, hearty beans, and Italian herbs make it delicious.
  • Perfect for Camping – Lightweight, shelf-stable, and a breeze to prepare.
  • Great for Meal Prep – Make a big batch and store it for later.

How to Dehydrate Vegetables for Minestrone

Before making the soup, let’s get those veggies dehydrated. Here’s how:

Tomatoes – 135°F for 8-12 hours (Slice ¼ inch thick, done when leathery)
Carrots – 135°F for 6-8 hours (Slice ⅛ inch thick or grate, done when brittle)
Celery – 135°F for 4-6 hours (Slice ¼ inch thick, done when brittle)
Onions – 135°F for 4-8 hours (Slice ⅛ inch thick, done when crispy)

Dryness Check: Veggies should be brittle, tomatoes leathery but not sticky, and no moisture should be visible when snapped.

💡 Short on time? Store-bought dehydrated veggies work too—but homemade tastes better!

How to Assemble & Store a Dry Soup Mix That Lasts

Once your veggies are dehydrated, it’s time to put everything together for easy storage and quick meal prep.

  1. Mix all dry ingredients in a large bowl.
  2. Store in an airtight container or vacuum-sealed bag for freshness.
  3. For camping, pack canned or pre-cooked beans separately.

🚀 Tip: Canned beans save time! If using dried beans, pre-cook them at home to avoid a long cook time at camp.

Best Storage Tips:

💡 Need a fast meal? Pre-portion your mix so all you need to do is add water and cook—no measuring, no fuss!

Cooking Instructions: At Home or on the Trail

At Home or Camp:

  1. Combine 1 cup of dry soup mix with 2 cups of water (adjust for serving size).
  2. Let sit for 5 minutes so ingredients can start rehydrating.
  3. Bring to a boil, then simmer for 10-15 minutes, stirring occasionally.
  4. Cool slightly, then taste—add salt, pepper, or spices if needed.

Altitude Adjustments:

  • 5,000-8,000 ft: Add 1-2 minutes cooking time
  • 8,000-10,000 ft: Add 3-4 minutes
  • Above 10,000 ft: Add 5-6 minutes

Water Ratios: For a family-size batch (4 cups of dry mix), use 7 cups of water—not quite double, as ingredients absorb liquid differently.

Flavor Twists & Ingredient Variations

Family making tomato minestrone soup

🔥 Want extra protein? Toss in some dehydrated chicken or tofu.
🌶️ Like spice? Add red pepper flakes or a dash of cayenne.
🥖 Serving suggestion? Crusty bread is perfect for dipping.

Spice It Up!

Italian Style: Basil, oregano, red pepper flakes, rosemary
Mediterranean Style: Thyme, mint, saffron

Easy Ingredient Swaps for Customizing Your Soup

Need a gluten-free option? Swap out the pasta for rice or quinoa.

Looking for extra protein? Add freeze-dried chicken or cooked lentils.

Love a smoky flavor? A pinch of smoked paprika or fire-roasted tomatoes can take this soup to the next level.

Your Dehydrated Minestrone Questions Answered

How long does dehydrated minestrone soup mix last?

Stored in an airtight container or vacuum-sealed bag, the mix lasts up to 6 months in a cool pantry—or up to a year with oxygen absorbers.

Can I make this soup without pasta?

Yes. Swap pasta for rice, quinoa, or lentils for a gluten-free or protein-packed version. Adjust liquid and cooking time as needed.

Do I need to pre-cook beans for dehydrated soup?

If using canned beans, just add them in. If starting with dried beans, cook them in advance and dehydrate or pack separately, since beans take too long to cook in the quick simmer method.

Can I cook dehydrated minestrone soup over a campfire?

Absolutely. Just use a pot over steady heat, follow the same water ratio, and simmer until everything is rehydrated and tender.

Final Thoughts: A Soup for Every Season

This dehydrated tomato minestrone soup is more than just a tasty meal—it’s practical, comforting, and easy to keep on hand for busy nights or outdoor adventures.

If you enjoyed this recipe, don’t miss my free 5 Dried Food Recipes You'll Actually Love PDF, featuring carrot soup, minestrone soup, split pea soup, spicy beef jerky, and even banana cinnamon rolls. Grab it below and start cooking with ease!

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