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

Notes: 

• 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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