🥕 DIY Dehydrated Soup Veggies
Perfect for Your Homemade Cup-O-Noodles!
📌 In This Guide
🥕 The Perfect Pantry Addition
Dehydrating your own soup vegetables is the key to amazing homemade cup-o-noodles! It's easy, cost-effective, and lets you control exactly what goes into your meals. Plus, they're perfect for soups, stews, and emergency food storage.
📦 Ingredients
For Dehydrated Soup Veggies
- 🥕 Carrots – Peeled and sliced or diced
- 🧅 Onions – Chopped
- 🥬 Celery – Chopped
- 🌽 Corn – Kernels
- 🫛 Peas – Fresh or frozen
- 🍄 Mushrooms – Sliced
- 🌶️ Bell Peppers – Diced
- 🌿 Green Onions – Chopped
📝 Step-by-Step Instructions
Prep the Veggies
Wash, peel, and chop vegetables into small, uniform pieces. Consistency helps them dehydrate evenly.
Blanch (Optional)
Blanch vegetables in boiling water for 2-3 minutes, then immediately transfer to ice water. This preserves color and nutrients.
Drain & Dry
Drain vegetables well and pat dry with a clean towel. Excess moisture slows the dehydrating process.
Dehydrate
Spread vegetables in a single layer on dehydrator trays. Dehydrate at 125°F for 6-12 hours until brittle and completely dry.
Cool & Store
Cool completely before storing. Place in airtight containers or jars with oxygen absorbers for best shelf life.
Use
Add to your homemade cup-o-noodles, soups, stews, or rehydrate in hot water.
🥕 Vegetable Guide
📄 DIY Dehydrated Soup Veggies – Full Guide
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║ DIY DEHYDRATED SOUP VEGGIES ║
║ Perfect for Your Homemade Cup-O-Noodles! ║
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INGREDIENTS:
- Carrots, onions, celery, corn, peas
- Mushrooms, bell peppers, green onions
INSTRUCTIONS:
1. Wash, peel, and chop vegetables uniformly
2. Blanch 2-3 minutes (optional)
3. Drain and pat dry
4. Dehydrate at 125°F for 6-12 hours
5. Cool completely
6. Store in airtight containers
STORAGE: 6-12 months in cool, dark place
VEGETABLE TIMES:
🥕 Carrots: 6-8 hours
🧅 Onions: 6-8 hours
🥬 Celery: 5-7 hours
🌽 Corn: 6-8 hours
🫛 Peas: 5-7 hours
🍄 Mushrooms: 4-6 hours
🌶️ Bell Peppers: 6-8 hours
🌿 Green Onions: 4-6 hours
"Fill the remainder of the jar with dehydrated
soup veggies and noodles as desired." 🥕🍜
📦 Storage Tips
- 🫙 Airtight containers – Use mason jars with tight-fitting lids
- 🧊 Oxygen absorbers – Extend shelf life significantly
- 🌑 Dark place – Light can degrade nutrients
- 🌡️ Cool temperature – Avoid heat sources
- 🏷️ Label clearly – Write contents and date
🍜 How to Use Your Dehydrated Veggies
- 🍜 Cup-O-Noodles – Add to jars with noodles and seasoning
- 🍲 Soups – Rehydrate in hot broth
- 🍛 Stews – Add to stews for extra vegetables
- 🍝 Pasta sauces – Rehydrate and add to sauces
- 🥗 Salads – Rehydrate for cold salads
❓ Frequently Asked Questions
❓ Do I need to blanch vegetables?
Blanching helps preserve color and nutrients, but it's optional.
❓ How do I know when they're dry?
Vegetables should be brittle and snap easily when bent.
❓ Can I use a regular oven?
Yes! Use the lowest setting and leave the door slightly open.
❓ How long do they last?
6-12 months in a cool, dark place.
❓ Can I dehydrate frozen vegetables?
Yes, just thaw and pat dry before dehydrating.
❓ How do I rehydrate them?
Soak in hot water for 5-10 minutes, or add directly to soups.
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