|Nutritional Guidelines (per serving)|
Dehydration is good for more than just fruit chips and beef jerky. Dehydrated vegetables are excellent pantry staples, easily brought back into a useful state. Sometimes, they even improve, as the flavor can intensify during the drying process.
This soup recipe from The Ultimate Dehydrator Cookbook by Tammy Gangloff, Steven Gangloff, and September Ferguson captures the essence of summer vegetables to be enjoyed any time of year. The addition of homemade dehydrated vegetable stock deepens the flavor, or commercial bouillon can be used. Layered in a quart mason jar, this soup can make an attractive and thoughtful gift from the kitchen. The hardest part is doing the dehydration ahead, and that's mostly passive time. Note that many vegetables may need to be blanched before dehydration to inactivate enzymes that could cause color or flavor to fade.
- 1 cup dehydrated sliced potatoes
- 1/4 cup dehydrated sliced onions
- 1/2 cup dehydrated sliced green onions
- 1/2 cup dehydrated sliced tomatoes
- 1/2 cup dehydrated sliced summer squash
- 1/2 cup dehydrated sliced carrots
- 1/2 cup dehydrated sliced zucchini
- 1/2 cup dehydrated shredded cabbage
- 1/4 cup dehydrated vegetable stock
Layer the dehydrated ingredients in a 1-quart canning jar in the order listed. The jar should be filled to the top, and it's okay to push the ingredients down in order to fit them all.
To make the soup, combine the soup mix with 16 cups water in a large pot, bring to a boil, reduce the heat to low, and simmer until the vegetables are tender and the soup thickened, about 3 hours. Or combine the soup mix and water in a slow cooker and cook on low for 6 hours.
If giving as a gift, tie a gift card onto the neck of the jar, with the name of the soup and the above directions.