Wednesday, March 13, 2019

Vegetable Soup with dehydrated ingredients

It is definitely still winter here so soup sounds good. I am beginning to run out of some of the ingredients so the dehydrator will be turned on next week. I'd like to have a couple jars of the vegetable mix with us when we travel in May and June - we may want soup way up north in Canada.

Vegetable Soup with Pasta
adapted from Colleen Bohrer of 21st Century Simple Living 

You can package the following in a pint jar or just measure it out when it's time to make soup.

Vegetable mix:
2 t tomato powder

2 t parsley flakes 
1 t garlic powder

1/4 c dried diced tomatoes

1/4 c dried onions, chopped

1/4 c dried white potatoes, diced

2 T dried carrots, diced
 (I have used 2 medium raw carrots)
2 T dried celery
2 T dried corn kernels
3 T dried cabbage
2 T dried lima beans
2 T dried mushrooms
2 T dried, shredded zucchini
1 dried bay leaf

  • This is about 2 cups and fits into a pint jar.
  • Any dehydrated vegetables will work - this is just what I usually use. 
  • If you do not have dried vegetables, you can substitute raw when you make the soup, but you have to figure out how much. The only raw vegetables I have used are carrots.

To make soup:
1 pint jar dried vegetable mix

12 cups water or beef stock (I usually use 8 c stock and 4 c water)
1 teaspoon dried oregano

3 beef bouillon cubes
3 tablespoons tomato powder or 3 tablespoons tomato paste
1 cup pasta - use whatever you have broken into bite size pieces, if necessary

1. Add everything (except: pasta and any raw vegetables you might be using) to a large pot and bring to a boil for 10 minutes. 

2. Add any raw vegetables you might be using. Simmer until vegetables are tender, about 1 hour. If soup becomes too thick, add more water. 
I often add 2 cups water because the bouillon makes the soup a little too salty for our taste.
3. Add pasta and simmer an extra 15 minutes. 


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