Vegetable Soup with Dehydrated Vegetables:
Flavorful & Easy!

Craving a warm, hearty bowl of vegetable soup with dehydrated vegetables? This classic dish is easy to make, packed with nutrients, and endlessly customizable.

Want to add extra protein? Toss in some cooked chicken, beef, ham, or turkey, or keep it vegetarian with a rich, savory vegetable stock.

💡 Tip: If you’re going meat-free, just be sure to use vegetable stock instead of chicken or beef broth!

Fresh vs. Dehydrated – Which Should You Use?

This recipe uses dehydrated vegetables for convenience, making it perfect for meal prep, pantry cooking, or camping. But if you prefer fresh ingredients, no worries!

My recipe coming up provides both fresh and dehydrated ingredient conversions, so you can cook with whatever you have on hand.

Grab your pot and let’s get soup-making! 🍲

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

• 1 medium carrot, peeled and sliced
• 1 cup fresh (or frozen or canned) sliced green beans
• 1/4 large onion, peeled and diced
• 1 celery stalk, sliced
• 2 slices of fresh elephant garlic, or 1 and 1/2 cloves of "regular sized" garlic
• 1 cup frozen hash brown (diced) potatoes
• handful of shredded cabbage (4 oz)
  

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How to Make Tasty Vegetable Stock

Making your own vegetable stock is a great way to save money and reduce food waste. You control the ingredients and flavor of your stock.

Here are the ingredients you’ll need to make homemade vegetable stock:

• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon of olive oil
• 8 cups of water
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions

1. To make the stock, start by heating the olive oil in a large pot over medium heat. 
2. Add the onion, carrots, and celery and cook until the vegetables are soft.
3. Add the water, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about an hour.
4. After an hour, remove the pot from the heat and let it cool for a few minutes. 
5. Use a strainer to strain the stock into another pot or container. 
6. Discard the solids (or blend them and add new stock to it later to make soup again! I hate throwing stuff out.)

Your homemade vegetable stock can be stored in the fridge for up to a week - or frozen for long-term storage.

If you’re looking for an easy, delicious way to make your own vegetable stock, give this recipe a try. Plus it’s a great way to use up any extra vegetables lying around.

...or Try Ready-to-Use Stocks from Superior Touch!

If you don't have the time or inclination to make your own vegetable stock, try "Better than Bouillon" by Superior Touch. They not only have vegetable stock, but a whole slew of stocks—with reduced sodium (or not!), plus organic versions.

My favorite choices are Chicken Stock to make my Chicken Chow doggie food, Beef Stock, and Vegetable Stock.

They also have a Lobster base and a Fish base. Makes great chowders!

Check out these flavorful 'bases' too:

• Mushroom
• Turkey
• Sauteed Onion
• Chili
• Garlic
• Ham

I use the ham base all the time in my delicious Green Split Pea Soup recipe.

I honestly would hate to be without this stock. Beats crumbling up hard stock cubes any day of the week!

Substitute Egg Noodles for Rice! Simply Adjust the Cooking Time

If you don't have egg noodles on hand for your soup, substitute the egg noodles for rice. When choosing white rice, you will need to add another 10 minutes to the simmering time.

If you choose brown rice, add an additional 20 minutes!

If you have leftover white or brown cooked rice, that would be so easy—just add it about five minutes from the end of the simmering time, to heat it through.

Give Orzo a Try...

Also, give orzo a try too! Takes about 10 minutes to plump up.

Check out our fantastic bread recipes; just slather on some butter and you're good to go.

Here is a 'beginner' bread recipe and here is another recipe that I use all the time now: Anita's Super Easy Bread recipe.

Thanks for reading my vegetable soup with dehydrated vegetables page. Have a great day!

Get Your Free Guide to Dehydrating Like a Pro!

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.