Healthy Homemade Dry Vegetable Soup Mix
Sometimes, when you want dinner to be quickly set on the table, you can easily get a dry vegetable soup mix in the pantry. You can pour the soup mix you bought at the grocery store into a saucepan, add water, and cook dinner on the stove in just a few minutes. But like many things that come pre-packaged, there are often all sorts of ingredients in the dried soup mix that we don’t really need in our traditional kitchens.
Did you know that you can collect the ingredients for a dried soup in minutes, store the mixture in a jar, and place the pot on the shelf in the pantry to wait and be ready whenever you want to make the soup? Well, you can! And I’ll tell you how to do it.
Dry vegetable soup mix — it’s easy
When you’re ready to make the soup, boil some water, add the contents of the jar, and your lunch will be prepared in about 10 minutes.
A cup of soup is a bowl of comfort. Warm (usually) and hearty, very few things, like homemade soups and soup mixes, bring comfort, especially in cold weather. Each ingredient in the soup, in turn, builds up others until it becomes texture.
Making homemade dry vegetable soup mix is not a time-consuming and challenging task; it is actual labor of love. And feeding this soup to loved ones only enhances its taste and strength. The act of giving seems to improve its power, delivering love straight to the recipients’ hearts with every spoonful. All you need is a few dehydrated vegetables and some buffet foods, a few cans, and a list of people you love who love soups.
Dehydration of vegetables in a dehydrator
Enjoy the flavors of summer all year round with this bright and easy-to-store soup. After a dry vegetable soup mix, this light meal is quick to cook — perfect for hiking or camping. Or, close the jars and store them in the pantry; the vegetables come around in the middle of winter. You can dry a large batch of vegetables and pack them individually in airtight bags or containers. You can always make a quick lunch, add the dry soup mixture to the stockpot and cook for 10-15 minutes, and you’re done.
Low-temperature dehydration in a dehydrator is the best way to preserve fresh ingredients’ flavor and nutritional value. Use automatic dual time and temperature control to speed up drying without overheating. Keep the dehydrator running all summer when your kitchen is overflowing with vegetable and farmer’s markets. When the season comes to a close, you’ll be glad you did.
Dry Vegetable Soup Mix
- Food Dehydrator
- 15 oz Cannellini Towel-dried and dried
- 2 pieces Large steak tomatoes Cut into ½ inch slices
- 2 pieces Arge bell peppers Cut into ½ inch slices
- 2 pieces Small zucchini Cut into ¼ inch slices
- 1 pieces Large carrot Cut into ¼ inch slices
- 1 pieces Small head of broccoli Cut into medium florets
- 1 pieces Large bunch of asparagus Sliced
- 2 cups Each dried pasta casings 2 Inches
- 1 teaspoon Dried oregano, parsley, basil, onion powder
- 1 ½ teaspoons Kosher salt
- ½ teaspoons Black pepper
- ½ teaspoons Garlic powder
- 3 tablespoons Vegetable, chicken, or beef base (bouillon powder) LOW SODIUM
- 10 glasses Water Separated
- 1 a pinch Of red pepper flakes Optional
- Install a dehydrator to dehydrate vegetables. Place vegetables in one layer in each wire rack without overlapping. Silicone drying mats are optional, but they can help prevent vegetables from sticking or falling through the wire rack.
- Dehydrate at 135 ° F (57 ° С) for 10-12 hours or until vegetables are dehydrated. * Some vegetables may dry faster than others. Remove the grate from the dehydrator and store it until all others are ready.
- When preparing for the hike, prepare a paste in advance to speed up its hydration. Cook the pasta separately according to the instructions (al dente). Transfer to cold water to stop cooking, then drain and place on a silicone drying mat. Dehydrate at 140 ° F for 3 hours. Pack separately from vegetables.
- While vegetables are dehydrated, combine all seasonings and bouillon powder. To pack, evenly divide the dehydrated vegetables, pasta, and seasoning mixture between 2-liter stone jars for long-term storage or 2 resealable bags for quick use on travel, hiking, camping.
- At home or while hiking: In a large saucepan, pour half the water, that is, the contents of one can (you need enough water to cover the pasta). Bring to a simmer, reduce heat to a simmer for 7-9 minutes, or until the pasta is steamed and the vegetables are moist.
You can always change the ingredients to your liking. You are welcome to experiment, change the type of pasta and vegetables. For Vegans: Swap out meat stock for vegetable stock. Enjoy your meal!