7 Best Vegetables to Dehydrate for Soup Mixes

The best vegetables to dehydrate for soup mixes include carrots, celery, onions, peas, green beans, tomatoes, and corn. Dice or slice into uniform pieces, blanch when necessary, dry until crisp or leathery, then store in airtight containers like jars or Mylar bags with oxygen absorbers. Label and rotate using FIFO.

Why Dehydrated Veggies Belong in Your Soup Pantry

If you’ve ever stared down a basket of limp carrots or wilted greens, dehydrating offers a practical way to preserve your harvest and build instant soup kits. Dehydrated vegetables are lightweight, shelf-stable, and retain much of their flavor and nutrition when rehydrated properly. Even better? You can skip the store-bought bouillon packets and build your own ready-to-go blends.

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Top Vegetables for Soup Mixes

Here are the go-to favorites for DIY soup blends:

1. Carrots

• Prep: Peel and dice or slice evenly
• Blanch: Yes, 3-4 minutes
• Dry: 125°F for 6-10 hours until hard
• Storage Tip: Best vacuum-sealed in jars to avoid rehydrating from ambient air

2. Celery

• Prep: Slice thinly across the grain
• Blanch: Yes, 3 minutes
• Dry: 125°F for 8-10 hours
• Bonus: Rehydrates quickly and adds instant flavor

3. Onions

• Prep: Dice, slice, or make onion flakes
• Blanch: No
• Dry: 125°F for 6-10 hours
• Pro Tip: Dehydrate outdoors or in a garage to manage smell (more on that here)

4. Tomatoes

• Prep: Slice or puree for leather
• Blanch: Optional (for skins)
• Dry: 135°F for 6-10 hours
• Bonus: Crush into tomato powder for broth base

5. Green Beans

• Prep: Trim and cut into 1″ pieces
• Blanch: Yes, 4 minutes
• Dry: 125°F for 8-12 hours
• Note: Takes a little longer to rehydrate but adds bulk

6. Corn

• Prep: Use fresh or frozen kernels
• Blanch: Yes, 4 minutes (if fresh)
• Dry: 125°F for 8-12 hours
• Tip: Turns sweet and crunchy when done right

7. Peas

• Prep: Frozen peas work well
• Blanch: Not needed if frozen
• Dry: 125°F for 8-10 hours
• Caveat: Can get hard, so soak before simmering

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Packaging Your Soup Kits

Once your veggies are dry and crispy or leathery:

• Use vacuum-sealed mason jars for short-term (1–2 years)
• Use Mylar bags with oxygen absorbers for long-term (5–10 years)
• Consider mixing common blends like:
  • “Mirepoix Mix” (carrot, onion, celery)
  • “Garden Veggie” (peas, corn, tomato, green bean)

Label each jar with:

• Contents
• Drying date
• Estimated use-by date

Store in a cool, dry, dark location under 60°F if possible. And don’t forget the FIFO method (first in, first out) to rotate your oldest kits to the front.

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Pro Soup Builder Tip: Create single-serving or family-size jars with dried spices and bouillon powder layered on top. Instant mug-of-soup magic. Just add hot water and simmer.

For more on rehydrating times and storage tips, visit:
• How to Tell When Dehydrated Food Is Fully Dry
• How to Rehydrate Dehydrated Food the Right Way

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With the right veggies and good storage habits, you can build a shelf-stable soup pantry that lasts for years and tastes like the garden. Happy drying!

Thanks for stoppin’ by!

Jelly Grandma

👉 Want more tips like this? Check out 8 Beginner Tips for Dehydrating Food – Avoid the Common Mistakes for everything from drying gear reviews to pantry storage hacks.