Vegetable Soup
with Dehydrated Vegetables

Vegetable Soup with
Dehydrated Vegetables

Vegetable Soup

Here's our take on a warm and filling classic: vegetable soup with dehydrated vegetables! Toss in some chicken for added protein, or enjoy it as a light and nutritious vegetarian option.

Whether you're looking for a quick and easy weeknight meal or a cozy comfort food, this versatile soup is sure to please. Plus, it's incredibly adaptable!

  • Tip: Feel free to add COOKED chicken, beef, ham, or turkey for protein. As mentioned, leave meat out for a purely vegetarian version.
  • Fresh vs. Dehydrated: This recipe uses dehydrated vegetables for convenience and pantry-staple appeal. However, if you prefer fresh ingredients, our handy eBook has you covered! It includes both dehydrated and fresh ingredient quantities for all our recipes. Click on the green boxed area below the recipe to learn more. It includes more dehydrated vegetable soup recipes.

Now, let's get busy cooking!



Ingredients for Vegetable Soup with Dehydrated Vegetables

How to Make This All-Time Favorite ~ Vegetable Soup with Dehydrated Vegetables

  1. Use clean cold water or freshly boiled water to rehydrate 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, and cook for about 5 minutes.
  4. Add the vegetable stock, then add the garlic—crumbled finely, and the carrots, potato, egg noodles, and Italian herbs—then simmer for an additional eight minutes.
  5. Add the can of beans of your choice towards the end of the cooking time in step 4, so it’s just enough 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.


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20 Taste-Tested EASY Recipes - eBook or paperback

actually, there are 26 recipes!

The recipes also include the
food ingredient amounts to use
when you have fresh food on hand!

Here's How to Make EASY
MEALS with Dried Food

Recipe Book

🍕 Pizza!      🥧  Shepherd's Pie!
🥘  Beef Stew!

plus Cauliflower Soup and
Cauliflower Mash, along
with crazy Carrot Soup!


Desserts:
Carrot Cake and
Cranberry Pineapple Pie!
and more...

🍍 🍎 🥦 🥔  🍒 🧄

Here's How to Make EASY
MEALS with Dried Food

Recipe Book

20 Taste-Tested EASY Recipes - eBook or paperback

actually, there are 26 recipes!

🍕 Pizza!
🥧  Shepherd's Pie!
🥘  Beef Stew!

plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:

Carrot Cake and Cranberry Pineapple Pie and more...

The recipes also include the food ingredient amounts to use when you have fresh food on hand!


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How to Make Tasty Vegetable Stock

Making your own vegetable stock is a great way to save money and reduce food waste. It’s also easy to do, and it allows you to control the ingredients and flavor of your stock.

Here’s what you’ll need to make homemade vegetable stock:

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon of olive oil
  • 8 cups of water
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

To make the stock, start by heating the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables are soft.

Add the water, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about an hour.

After an hour, remove the pot from the heat and let it cool for a few minutes. Then, use a strainer to strain the stock into another pot or container. Discard the solids.

The stock can be stored in the fridge for up to a week or frozen for longer-term storage.

If you’re looking for an easy, delicious way to make your own vegetable stock, give this recipe a try. It’s a great way to use up any extra vegetables you may have, and it tastes much better than store-bought stock, though Superior Touch products are pretty darned hard to beat IMHO.

...or get these Ready-to-Use Stocks from Superior Touch!

If you don't have the time or inclination to make your own vegetable stock, I suggest you try "Better than Bouillon" by Superior Touch. They not only have vegetable stock, but a whole slew of stocks—with reduced sodium (or not!)

My favorite choices are Chicken Stock to make my Chicken Chow doggie food, beef stock, and vegetable stock. They also have a Lobster base and a Fish base. Makes great chowders!

How about these 'bases' too?:

  • Mushroom
  • Turkey
  • Sauteed Onion
  • Chili
  • Garlic
  • Ham
  • Lobster

Makes my mouth water just thinking about them all! I honestly would hate to be without this stock. Beats crumbling up hard stock cubes any day!

You Can Substitute Egg Noodles for Rice! Just Adjust the Cooking Time

brown rice in a black bowl

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 that I use all the time now: Anita's Super Easy Bread recipe.

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Susan Gast, founder of Easy Food Dehydrating

Hi, I'm Susan Gast, founder of Easy Food Dehydrating. My passion for dehydrating food began in 2010 while seeking crafty uses for abundant tomatoes. I've since devoted myself to elevating the art of removing moisture from fruits, vegetables, meats, and so much more!
JOIN ME as we unlock the magic of food preservation through dehydration together!
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