Vegetable soup—a 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!
*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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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 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?:
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 which I use all the time now: Anita's Super Easy Bread recipe.