Susan Gast | Author and blogger at Bored Boomers, Beesville Books, A New Sober You and Easy Food Dehydrating
Hey there, busy moms! If you're interested in quick soup mixes, I'm here to help you whip up delicious, healthy lunches or dinners faster than your kids can say "I'm hungry!"
I want to show you just how easy it is to make quick soup mixes from dehydrated veggies.
Did you know that dehydrated vegetables keep most of their nutritional value? It's due to "concentration." When we dehydrate vegetables the water is removed, 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 appear 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.
One of the great things about soup with dehydrated vegetables is that dried veggies are just like fresh veggies, as pretty much all their nutrients remain after dehydration.
To get the soup party started, simply rehydrate the mixes in clean drinking water, bring to a boil, simmer - and enjoy.
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.
Here's what you need to create your own soup magic:
Mix and match these dried goodies:
Check out their links above to learn how to dehydrate these perfect-for-soup tasty vegetables.
And check out my carrot soup recipe, too.
Ready to become a dehydration pro? Here's a quick guide:
💡 Tip: Use our Fahrenheit to Celsius converter here on our site!
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.
Here are recipe links for lentil soup, split pea soup, and black bean soup.
Don't forget these filling fibrous foods, and they're inexpensive, too:
Spice up your dehydrated soup mix with:
Coming up are three recipes, plus tips on making your own Soup Kits!
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!
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).
Let's take your taste buds on a trip!
NOTE: I haven't provided the Nutritional Facts for the above soup recipes because the amounts you use and items you use WILL vary! Thanks.
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!
Set aside a day where you can dehydrate a bunch of vegetables. When they're dry, do this:
Properly stored dehydrated vegetables can last 5-10 years! Here's the scoop on storage times:
Remember, these are estimates. Always check for signs of spoilage before use!
Ah, the aroma of soup just can't be beat - and the simplicity of soup is what I love the most. Here are the four quick soup mixes 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!)
Pro Tip: Use Better Than Bouillon by Superior Touch for flavorful soups.
Add some fresh spinach or a dollop of yogurt to top it off.
Different veggies need different amounts of water and time to rehydrate. Here's a quick guide:
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.
Nothing beats a bowl of soup when you're short on time; just butter a couple of slices of bread! I love my Green Split Pea Soup!
Making soup with dehydrated veggies can save you money. Here's a quick comparison:
Now then, you may be asking yourself, "Why are dehydrated veggies cheaper, overall?" Produce is always cheaper when it's in season - because it's plentiful.
So dehydrate veggies (and fruit!) when it's in season. Store it, and save money by using your stash when they're not in season.
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.
Thanks for stopping by my quick soup mixes page! Your family and tummy will thank you too!
Don't forget to grab your free Six Simple Steps eBook! It’s packed with tips for dehydrating everything from fruits and veggies to dog treats. Get it here.
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