Hearty Vegetable Noodle Soup
A hearty, flavour-packed noodle soup to warm you up on those cold days in the mountains! Easily dehydrated for backpacking.
Note: This recipe was adapted from Angela Liddon’s Oh She Glows for Dinner - Cold-Be-Gone Flavor Bomb Noodle Soup. I changed/omitted some of the ingredients and made it backpacking friendly by dehydrating the ingredients. If you’re needing some recipe inspiration, this is a great cookbook full of delicious plant-based recipes!
There really are few things that are as comforting on a cold, rainy (or snowy) day than a big bowl of hot soup. This recipe is packed full of flavour and will leave you feeling warm, nourished, and satisfied. It also cooks in relatively little time (for a backpacking meal), and only takes 10-15 minutes!
Dehydrating & Rehydrating Tips
don’t have a dehydrator? No worries! Check out how to use your oven to dehydrate, here.
when prepping your vegetables, dice into small, uniform pieces to ensure they dry at the same rate. This also ensures they rehydrate at the same rate and you won’t be eating half crunchy vegetables in your soup!
once dried, combine dried vegetables and vegetable stock powder in resealable bag or container. Place dried pasta in separate container.
when rehydrating, place dried vegetables and vegetable stock powder in pot with water and bring to a boil all together. Once boiling, add dry pasta and cook until tender.
Had to feature the hubby in this post. My faithful recipe tester and adventure partner!
To add a little freshness, bring some fresh parsley packed in a resealable container and sprinkle on the hot soup right before serving. Enjoy!
Note: This recipe was adapted from Angela Liddon’s Oh She Glows for Dinner - Cold-Be-Gone Flavor Bomb Noodle Soup. I changed/omitted some of the ingredients and made it backpacking friendly by dehydrating the ingredients. If you’re needing some recipe inspiration, this is a great cookbook full of delicious plant-based recipes!
More Backpacking Food Ideas
Hearty Vegetable Noodle Soup
Ingredients
- 1/2 large yellow onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tsp (2g) grated ginger
- 1 tsp (1g) dried thyme
- 1 tsp (0.5-1g) ground sage
- 1 1/2 Tbsp (20g) tomato paste
- 1.5-2 cups (150-200g) rotini pasta noodles
- 4 cups (950ml) vegetable broth (about 4 bouillon cubes or 4 tsp (12g) powder)
- handful of fresh parsley (or 1 tsp dried parsley)
- salt and pepper to taste
Instructions
- Sauté onions and garlic in a little olive oil on medium heat for 2-3 minutes.
- Add your carrots, celery, and ginger and cook until tender.
- Add the thyme, sage, and tomato paste and stir together. Remove from heat and let cool slightly.
- Transfer to dehydrator tray, spread thinly, and dehydrate at 155F for 6-8 hours until dry. Once dry, transfer to resealable bag. Add dry vegetable bouillon cubes or bouillon powder.
- Measure out dry pasta into another resealable bag. Pack fresh parsley into separate container.
- Once ready to cook the soup, add dried vegetables and 4 cups water to pot. Bring to boil, then add pasta noodles. Cook until tender. Season with salt and pepper, if desired.
- Garnish with fresh parsley and enjoy!
Notes:
If you are not dehydrating this recipe, skip dehydrating in step 4 and add bouillon cube and water to vegetable mixture on stove. Bring to boil then add pasta and cook to tender.
