Vegetable Soup - Garden Style

By: Billilyn Friese


Here is a favorite soup recipe using dried vegetables. You can dry each of these as they come from your garden, farmers market or at a special price at the grocery store.

INGREDIENTS:

  • 1 - 49 1/2 ounce can chicken broth
  • 1 - 15 ounce can pinto beans
  • 1/4 cup dried carrots
  • 1/4 cup dried peas
  • 1/4 cup dried corn
  • 1/4 cup dried green beans
  • 1 tablespoon dried onion
  • 1 tablespoon dried celery powder
  • 1/2 teaspoon dried basil
  • 1 teaspoon chopped garlic
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 cup uncooked small pasta shells

Place all ingredients except pasta in a large pan. Bring to a boil and remove from heat. Let set, covered, for at least 30 minutes to rehydrate. Return to a boil, reduce heat and simmer for 30 minutes until vegetables are tender. Add pasta and cook 15 more minutes. This soup is terrific for trips in the motorhome. The dried vegetables in a jar with the recipe makes a perfect gift. No dried vegetables in the cupboard and a trip coming up is nothing to worry about. Buy a bag of frozen mixed vegetables, empty the package into a colander, and rinse with cool water to remove ice crystals. Pat dry with paper towels and dry in electric dehydrator. Use 1 cup dried mixed vegetables for the recipe above.

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