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Dehydrated Recipes

Beans And Vegetable Soup | Commercial Dehydrators

Warm up with a hearty bowl of piping-hot soup. Made with fresh vegetables and herbs, this hearty soup is sure to warm bodies and spirits

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Machine recommendation
Servings Icon
Serves
4-6
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 cup dried beans (black, red, white)
  • 2 cups of dried mixed vegetables (bell peppers, carrots, celery, corn, greenbeans, peas)
  • 2 slices of a large red onion, diced
  • 1 garlic clove, minced
  • 1 tablespoons olive oil
  • 1 (14.5 ounce) can of fire roasted garlic dice tomatoes
  • 3-4 cubes vegetable bouillon
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Ingredients
macros
Instructions
  1. Bring 9 cups of water to a boil in a pot. Add the dried vegetables and beans and let soak for 15 minutes.
  2. Bring to a boil on medium heat. Let it boil for 5 minutes then reduce to low heat and allow to simmer.
  3. Meanwhile, in a skillet, heat olive oil on medium low heat. Add onions and garlic and cook for 5 minutes. Stir in the diced tomatoes, bring to a boil then reduce to low heat and allow to simmer for 15 minutes.
  4. Combine the contents of the skillet to the soup pot, add the remaining ingredients and let simmer for 40-50 minutes.
  5. Taste and adjust seasoning if necessary.
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Machine recommendation
Servings Icon
Serves
4-6
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 cup dried beans (black, red, white)
  • 2 cups of dried mixed vegetables (bell peppers, carrots, celery, corn, greenbeans, peas)
  • 2 slices of a large red onion, diced
  • 1 garlic clove, minced
  • 1 tablespoons olive oil
  • 1 (14.5 ounce) can of fire roasted garlic dice tomatoes
  • 3-4 cubes vegetable bouillon
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Ingredients
macros
Instructions
  1. Bring 9 cups of water to a boil in a pot. Add the dried vegetables and beans and let soak for 15 minutes.
  2. Bring to a boil on medium heat. Let it boil for 5 minutes then reduce to low heat and allow to simmer.
  3. Meanwhile, in a skillet, heat olive oil on medium low heat. Add onions and garlic and cook for 5 minutes. Stir in the diced tomatoes, bring to a boil then reduce to low heat and allow to simmer for 15 minutes.
  4. Combine the contents of the skillet to the soup pot, add the remaining ingredients and let simmer for 40-50 minutes.
  5. Taste and adjust seasoning if necessary.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/