Print

Dehydrated Vegetable Stew

Dehydrating vegetables is very easy and a good way to store produce without taking a lot of space. But what can you do with those vegetables once they are dried? Here's one really simple way to get your fresh vegetables in the winter time, using dried garden produce!

Course Soup, vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 79 kcal

Ingredients

  • 8 cups water
  • 4 cups dehydrated vegetables Choose your favorites! Tomatoes, zucchini, corn, potatoes, green beans, onions, carrots, OR peas, etc.
  • 1 Tbsp Country Style Seasoning OR 1 Tbsp onion powder and 1 ½ tsp salt
  • 1 cup pasta uncooked; opt. OR couscous
  • 2 Tbsp parsley dried
  • 2 Tbsp basil dried

Instructions

  1. BRING water, dried vegetables, and Country Style Seasoning to a boil.
  2. ADD pasta (if using) and herbs.
  3. SIMMER for 2-5 minutes, stirring occasionally.
  4. SHUT OFF and let SIT covered for another 10 minutes until pasta is cooked. Should be a thick stew—vegetables and pasta absorb most of the water.

  5. SERVE immediately with crackers or zwieback. Wonderful for fast winter meals, OR picnic meals on a camp stove.

Nutrition Facts
Dehydrated Vegetable Stew
Amount Per Serving (1 cup)
Calories 79 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 456mg20%
Potassium 280mg8%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 3g3%
Protein 2g4%
Vitamin A 163IU3%
Vitamin C 13mg16%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.