Dehydrated Soup Vegetables:
Quick, Nutritious Meals Made Easy

Hey there, busy moms! 👋 I'm here to help you whip up a delicious, healthy dinner faster than your kids can say "I'm hungry!"

I want to show you just how easy it is to make dehydrated soup mixes.

A busy mom with her kids, cooking soup on the stove

Did you know that dehydrated vegetables keep most of their nutritional value? It's due to "concentration." Say what, Susan? When we dehydrate vegetables, we remove the water, which makes the nutrients more concentrated by weight. Here's how it breaks down for carrots:

100g of fresh carrots contains about 7% of your daily Vitamin A needs.
100g of dehydrated carrots would be equivalent to roughly 1000g of fresh carrots, as carrots are about 90% water!

This is why 100g of dehydrated carrots appears to provide much more Vitamin A - it's actually the equivalent of 10 times more carrots! So, a serving of dehydrated carrots (about 10g) would provide similar nutrition to 100g of fresh carrots.

The real benefits of dehydrated vegetables lie in their long shelf life, convenience, and the ability to store large amounts of nutrients in small spaces such as Mason jars.

Why Dehydrated Soups are Your New BFF

One of the great things about soup with dehydrated vegetables is that dried veggies are "just like" fresh veggies, and pretty much all their nutrients remain after dehydration.

To get the soup party started, simply rehydrate them in clean drinking water, bring to a boil, simmer - and enjoy.

What Makes These Soups So Awesome?

What I like most about these homemade dried soups is how fast you can turn them into bowls of wholesome soup.

No need to mess around with veggie prep, you will have already done that step before dehydrating. Kids love these soups, too - any time of the year. Skip the drive-thru trip.


A person with dehydrator, fresh food

Let's Stock That Pantry!

Here's what you need to create your own soup magic:

Veggie Power

Mix and match these dried goodies:

Check out their links to learn how to dehydrate these perfect-for-soup tasty vegetables.

And check out my carrot soup recipe, too.

DIY Dehydration 101

Ready to become a dehydration pro? Here's a quick guide:

  1. Wash and slice vegetables thinly for even drying.
  2. Blanch if needed (great for carrots and broccoli to retain color and create helpful cracks in their skins!)
  3. Arrange on dehydrator trays, and make sure pieces don't touch.
  4. Set temperature between 125°F-135°F (52°C-57°C).
  5. Dry for 6-12 hours, depending on the vegetable and your dehydrator.
  6. Store in airtight containers such as Mason jars or food vacuum-sealer bags once completely cool.

Use our Fahrenheit to Celsius converter here on our site!

Pro Tip: A food dehydrator is my chosen method of drying veggies, but you can also use your oven on its lowest setting. Use the handle of a wooden spoon to keep the oven door open a tad to help with air circulation.

Lentils and Beans Add a Protein Punch

Lentil soup, Carrot soup, and Black Bean soup

Here are my recipe links for lentil soup, split pea soup, and black bean soup.

Don't forget these filling fibrous foods, and they're inexpensive, too:

  • Red lentils (they cook super fast!)
  • Other legumes (split peas, beans)

Flavor Fiesta

Spice up your dehydrated soup mix with:

  • Dried herbs (thyme, oregano, basil – get our free "How to Grow & Dehydrate Herbs" eBook)
  • Low-sodium veggie bouillon (flavor without the salt overload - read our "Better Than Bouillon" page)
  • Spices like turmeric or cumin (turmeric adds a pleasant orange color, and cumin has a distinctive earthy, nutty, and slightly smoky flavor, used in hummus recipes)

Here are Some Extra Easy-Peasy Recipes

The "I've Got 20 Minutes" Red Lentil Soup

Use red lentils because they tend to break down faster than other lentils, and you don't need to pre-soak them!

If you have brown lentils on hand, consider using them in our lentil soup and use a slow cooker for fantabulous results!

  • Place 1 cup dried red lentils and 1/2 cup mixed dried veggies in a pot
  • Add some garlic powder, cumin, and a pinch of turmeric
  • Pour in 4 cups of water
  • Boil, then simmer for 15-20 minutes
  • Blend it if you want it smooth (or leave it chunky for the rebels!)

The "Whatever's in the Pantry" Veggie Soup

This is so much fun to make. Choose whatever takes your fancy from your stock of dried veggies, use a cup of each, and see what creative combos you can come up with. Share your recipe with us (directly below).

  • Grab a cup of any dried veggies you have
  • Add some tomato powder for a rich red color
  • Toss in your favorite dried herbs (basil, oregano, thyme, rosemary, marjoram - and smoked paprika for a nice smoky flavor)
  • Add a spoon of veggie bouillon such as the Better Than Bouillon brand for extra yummy depth
  • 4 cups of water and you're good to go!
  • Bring to a boil and simmer for 10-15 minutes and voila!

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Thai-Inspired Coconut Curry Soup

Let's take your taste buds on a trip!

  • Mix 1/2 cup each of dehydrated carrots, bell peppers, and onions
  • Add 1/4 cup dried mushrooms and 2 tbsp dried lemongrass
  • Toss in 2 tbsp curry powder and 1 tsp dried ginger, mix well
  • Add 3 cups of water and 1 can of coconut milk, mix well
  • Simmer the soup for 15-20 minutes, then add a handful of cooked rice noodles
  • Finish with a squeeze of lime and fresh cilantro

Make Your Own Soup Kits!

Be your own five-step soup fairy.

It doesn't matter what time of day, or whether the weather is hot, cold, or somewhere in between - a bowl of soup is soul-satisfying - and easy to make!

  1. Mix your favorite dried veggies, lentils, and spices
  2. Pop them in a Mason jar or food-vacuum sealer bag
  3. Label it with what's inside and when you made it
  4. Add an oxygen absorber, and then vacuum seal
  5. Add a little note: "Just add water and love!" and a reminder to remove the oxygen absorber!

Keep That Soup Magic Fresh

Set aside a day where you can dehydrate a bunch of vegetables. When they're dry, do this:

  • Store in airtight containers (Mason jars, food vacuum bags, FoodSaver reusable bags)
  • Keep in a cool, dark place (pantry, or in a kitchen cupboard, away from direct light)
  • Use those older mixes first (rotation is key!)

Shelf-Life Secrets

Properly stored dehydrated vegetables can last 5-10 years! Here's the scoop on storage times:

  • Dehydrated vegetables: 5-10 years
  • Dried beans and lentils: 10-30 years
  • Dried herbs and spices: 1-3 years
  • Complete soup mixes: 1-2 years (due to the spices)

Remember, these are estimates. Always check for signs of spoilage before use!

Soup's On! Four Simple Steps

Ah, the aroma of soup just can't be beat - and the simpliciy of soup is what I love the most. Here are the four soup-makin' steps. (That reminds me, I have a video of me using a SupMaKin kitchen veggie slicer, and I get carrots all over the place, so it's worth a laugh, er, look!)

  1. Add your chosen veggie mix to a (tallish) saucepan
  2. Add water (about 6 cups - but feel free to add more if needed if the soup is too thick)
  3. Boil, then simmer until everything's soft and happy
  4. Taste and add more spices if needed

Pro Tip: Add some fresh spinach or a dollop of yogurt at the end to feel extra fancy!

Rehydrating Dried Veggies for Use in Soup

Different veggies need different amounts of water and time to rehydrate. Here's a quick guide:

  • Carrots, onions, celery: 1 cup dried to 2 cups water, 20-30 minutes
  • Bell peppers, tomatoes: 1 cup dried to 1.5 cups water, 15-20 minutes
  • Potatoes: 1 cup dried to 2.5 cups water, 30-40 minutes

Pro Tip: You can rehydrate veggies directly in your soup as it cooks. Just add a cup or so more liquid than the recipe calls for. And by liquid, I mean either water or stock.

Fitting Soup Into a Busy Day

Green Split Pea soup in a square bowl, with a spoon

Nothing beats a bowl of soup when you're short on time; just butter a couple of slices of bread - and that's dinner!

You see, I adore a couple of slices of buttered bread with my green split pea soup. Yep, I'm mentioning the split pea soup AGAIN because it's THAT GOOD!

  • Meatless Monday? Lentil soup to the rescue!
  • Need a quick lunch? Soup wins out!
  • Trying to sneak more veggies into the kids? Blend that soup smooth with an immersion blender (aka stick blender)!

Why You'll Love This Soup Life

  • It's super healthy (mom of the year award, here you come!)
  • It's faster than ordering pizza (and cheaper too!)
  • Less processed junk = happier, healthier family

Soup-er Savings

Did you know making soup with dehydrated veggies can save you money? Here's a quick comparison:

  • Fresh veggie soup (4 servings): $8-$10
  • Frozen veggie soup (4 servings): $6-$8
  • Dehydrated veggie soup (4 servings): $3-$5

Now then, you may be asking yourself, "Why are dehydrated veggies cheaper, overall?"  Keep in mind that produce is always cheaper when it's in season - because it's plentiful.

So dehydrate veggies (and fruit!) when in season. Store it, and save money by using your stash when they're not in season.

Seasonal Dehydrating

Take advantage of summer's bounty! Dehydrate vegetables when they're in peak season. Not only are thay at their best flavor, but they are at their lowest cost, too. You'll thank yourself in winter when you're enjoying the taste of summer in your warm, comforting bowl of dehydrated veggie soup.

Frequently Asked Questions

My vegetables are still crunchy after cooking. What went wrong?

They probably need a bit more time to rehydrate. Try soaking them in hot water for 10-15 minutes next time, before adding to your soup.

My soup tastes bland. Help!

Dehydrated veggies sometimes need a flavor boost. Try adding a splash of vinegar or lemon juice to brighten the flavors. And don't forget to use flavorful stock from Better Than Bouillon!

Can I use dehydrated vegetables in other dishes?

Yes, you can use them in casseroles, stir-fries, or even as a crunchy topping for salads.

Souper Sustainability

By using dehydrated vegetables, you're not just making easy meals - you're also helping the planet!

When you dehydrate vegetables (or fruit!) you use far less electricity compared to storing frozen foods, plus you're reducing food waste by using up every last bit.

Now that's something to feel good about while you slurp your soup!

Thanks for stopping by my dehydrated soup vegetables easy nutritious recipes page! And your kids and tummy will thank you too!

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

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