Vegetable Soup with Dehydrated Vegetables

Vegetable Soup with
Dehydrated Vegetables



Here's my 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.

Vegetable Soup

Whether you're looking for a quick and easy weeknight meal or a cozy comfort food, this soup is easy to make and incredibly adaptable!

  • Tip: Feel free to add COOKED chicken, beef, ham, or turkey for protein. As mentioned, omit meat for a purely vegetarian version (if you use vegetable stock, so bear that in mind).
  • Fresh vs. Dehydrated: This recipe uses dehydrated vegetables for convenience. If you prefer fresh ingredients, my 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 soup-making!

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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Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Vegetable Soup in a white bowl

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

  • 1 medium carrot, peeled and sliced
  • 1 cup fresh (or frozen or canned) sliced green beans
  • 1/4 large onion, peeled and diced
  • 1 celery stalk, sliced
  • 2 slices of fresh elephant garlic, or 1 and 1/2 cloves of "regular sized" garlic
  • 1 cup frozen "has brown" (diced) potatoes

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The recipes also include the
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🍕 Pizza!      🥧  Shepherd's Pie!
🥘  Beef Stew!

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Desserts:
Carrot Cake and
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🍍 🍎 🥦 🥔  🍒 🧄

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. You 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 (or blend them and add new stock to it later to make soup again! I hate throwing stuff out.)

Your homemade vegetable stock can be stored in the fridge for up to a week - or frozen for long-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 Better Than Bouillon products are pretty darned hard to beat IMHO. Learn more below.

...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, try "Better than Bouillon" by Superior Touch. They not only have vegetable stock, but a whole slew of stocks—with reduced sodium (or not!), plus organic versions.

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 of the week!

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

brown rice in a black bowl

If you don't have egg noodles on hand for your soup, substitute the egg noodles for rice. When choosing white rice, you will need to add another 10 minutes to the simmering time.

If you choose brown rice, add an additional 20 minutes! If you have leftover white or 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.

Also, give orzo a try too! Takes about 10 minutes to plump up.

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.

Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!