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Vegetable Soup with
Dehydrated Vegetables

Here's how to make vegetable soup with dehydrated vegetables—a new classic? Here's our take on this warm and filling soup. Toss in some chicken too for added protein!

Nothing beats a hot bowl of nutritious veggie soup, whether from fresh vegetables, frozen vegetables, or dehydrated vegetables!

The photo above some chicken I added at the last minute, you could add ham, or turkey... or just leave it alone and enjoy it as is!

If you're interested in making any of our mouth-watering recipes with fresh ingredients instead of dehydrated ingredients, please consider getting our eBook. Click on the green stripe/banner below the recipe for more info. The eBook not only lists the quantities of dehydrated food in each recipe, it also lists the fresh ingredient amounts too!

Ingredients for Vegetable Soup
with Dehydrated Vegetables:

• 1/2 cup dehydrated carrots
• 1/2 cup dehydrated green beans
• 1/4 cup dehydrated onion
• 2 tablespoons dehydrated celery
• 2 slices dehydrated elephant garlic
• 1/2 cup dehydrated diced hash brown potatoes
• 1/2 cup cabbage (optional)
• 1 can of great northern beans, or whatever you like such as kidney beans, etc.
  
• 4 cups vegetable stock
• 1 cup whole wheat or regular egg noodles
• 2 tablespoons olive oil
• Italian (dried) herbs to taste (about 1/2 teaspoon)
• salt* and pepper to taste

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

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 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.

Grab our
Recipe eBook
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20 Taste-Tested Easy Recipes
~ 75+ pg eBook ~

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Grab our
Recipe eBook
only $2.99
20 Taste-Tested Easy Recipes
~ 75+ pg eBook ~

BUY eBook NOW!

or our Paperback for $8.95 HERE.

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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 our 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 go-to's are: Chicken Stock to make my Chicken Chow doggie food; beef stock; 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

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

Photo by Permission Camtasia 2018 for Susan Gast / Easy Food Dehydrating

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.

Susan Gast began Easy Food Dehydrating in December 2010. Read Susan's story of what sparked her interest in all things related to "food dehydrating."

Susan is featured on Mother Earth News blog, and on Solo Build It (SBI) who host this site along with her sister site, Finally-Keto. Read her first SBI interview, and her second SBI interview. Susan also runs an additional SBI website: SusanGast.com - Non-Fiction Author - and showcases many of the books she's created and marketed over the years.

Since 1980, Susan's involvement in publishing - in one form or another - led her to create a "review site" of products related to the publishing industry. Visit ePubTechReviews today.

Do you want to send Susan a quick message? Visit her contact page here. She'd love to hear from you!

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