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!
Now, let's get busy cooking!
*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.
🍍 🍎 🥦 🥔 🍒 🧄
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
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!
Utopia Kitchen 1 and 2 Quart Set
Cuisinart Chef's Classic Hard-Anodized Saucepan
T-Fal Specialty Saute Pan with Glass Lid
* As an Amazon Associate, I earn from qualifying purchases. The price you pay does not increase.
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:
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.
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?:
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 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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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!
Read About Me here.
Enjoy the RECENT POSTS below from easy recipes and how to dehydrate fruits, vegetables, meats, and seafood - to gadgets to use for food prep and safe storage for long-term!
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