Use dehydrated soup mix in recipes for your fall soups as a healthier and better-tasting alternative to store-bought mixes. There are several benefits to using dehydrated vegetables in soups:
- It's quick: Simply choose a recipe, gather the ingredients, and throw it all together.
- It's easy on the wallet: The great thing about cooking with dehydrated foods in bulk is that they’ll go a long way. Both dehydrated vegetables and other soup necessities like stock, rice, noodles and beans are some of the cheapest grocery staples.
- It's healthier & better tasting: Dehydrated vegetables, like our veggie soup mix, are just that — a dried vegetable mix. They do not contain additives. They’re healthier than store-bought mixes that are full of sodium and other additives for longer shelf life.
Using dehydrated vegetables in soup recipes is an easy way to have more control over what you eat, and definitely won’t make you fret over spending a pretty penny on groceries. Add dehydrated veggies and your other favorite ingredients to get the same great flavors you want without the extra sodium you don’t.
Take a look at some of our favorite fall soup recipes that use dehydrated vegetables — there’s something for everyone at your table!
“Just Add Water” Garden Veggie Soup
Garden veggie soup is a simple meal that can last you a week. Why? Because it can make large quantities with fewer ingredients and it’s easily customizable by the bowl!
Whether you’re feeling a simple warm vegetable and noodle soup or a spicy twist, you can play around with whatever’s in your pantry for delicious variations.
Use our list as a base, but add your own favorite spices and extra ingredients to make it your own!
Instructions: Combine all ingredients in a jar, mix with 16 cups water in a large pot. Bring to boil then simmer for 3 hours or heat on low in crockpot for 6 hours.
- 1 cup dehydrated sliced potatoes
- 3 1/4 cups of your favorite dehydrated vegetables
- 1/4 cup vegetable stock (dehydrated or not)
- Beans, noodles or rice of choice
- Bay leaf, or other seasonings for added flavor
- Jalapenos or other peppers
- Ground or shredded meat of choice
Healthier Mac & Cheese
Take your favorite mac and cheese recipe and add dehydrated veggies as you cook the noodles! Using dehydrated vegetables in soup or heartier dishes like mac and cheese is a great way to add in nutrition and flavor if you or your loved ones are picky eaters.
Instructions: Take this recipe, add in the dehydrated veggies, and even try a few other optional ingredients to meet individual preferences!
Chili is a fall staple that’s great for an easy weeknight meal prep! Vegetarian chili is often just a hodgepodge of staples like dehydrated veggies, beans and whatever flavors you’re craving that day.
- Heat the oil in a large heavy-bottomed pot with a tight lid.
- Add the zucchini and garlic, then season with salt and pepper, stirring occasionally.
- Add the cumin and chili powder and stir. Cook for about 8 to 10 minutes, stirring occasionally.
- Add the beans, water, dehydrated vegetables and tomatoes including their juices and stir to combine. Increase the heat to high and bring the mixture to a boil.
- Reduce to low then gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes.
- Taste and season with additional salt and pepper if necessary. Serve and garnish as desired.
There are many ways to spice up this basic fall vegetarian chili, whether you love a kick or live on the mild side!
- 1 tablespoon vegetable oil
- 1/4 cup of your favorite dehydrated vegetables
- 2 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1 zucchini, medium dice
- 2 teaspoons chili blend seasoning
- 2 teaspoons ground cumin
- 2 tablespoons plus 1 teaspoon chili powder of your choice
- 2 (15-ounce) cans light kidney, dark kidney, or black beans, drained and rinsed
- 1 1/2 cups water
- 1 (28-ounce) can chopped tomatoes
- Other dried spices and culinary herbs that stand out to you
- Chopped cilantro, for garnish
- Lime pieces, for garnish
- Shredded cheddar cheese or crumbled queso fresco, for garnish
Cooking with dehydrated food, veggies, and herbs is quick and simple — plus you’ll never have to worry about them going bad (if they’re stored properly!).
Shop SF Herb to get all the dehydrated veggies and spices you’ll need to whip up these delicious recipes. Keep an eye out for your favorite ingredients to start cooking some dehydrated soup mix recipes!