By Spencer Knowles and Ryan Tomlinson
Preparation Time: 30 min
Cook Time: 1 hour
(6-8 hours to dehydrate the vegetables)
Serves: 8-10 People
Put the following ingredients in a Mason jar:
· ½ cup of barley
· ½ cup of dry split peas
· ½ cup of white rice
· 2 tbsp. dried minced onion flakes
· 2 tbsp. dry parsley
· ¼ cup of dehydrated vegetables – (carrots and potatoes)
· 2 tsp. of salt
· 1 tsp. of pepper
· 2 tbsp. (2 cubes) chicken bouillon
1. When choosing your vegetables, choose vegetables that are soup related.
2. Before dehydrating your vegetables cut them approximately ¼ inch thick.
3. Set your vegetables on a baking tray with cheese cloth over the rack to absorb moisture. Set your oven at 150F and leave your vegetables cooking for 6-8 hours with the oven door slightly open.
4. Place your ingredients in your Mason jar.
5. When ready to make your soup, place approximately 10 cups of water in a pot with the contents of the Mason jar and boil it. Simmer for one hour or until vegetables are soft/cooked.
6. Enjoy! J
1. Blanch the vegetables before dehydrating to retain their bright color. This also helps the vegetables rehydrate quicker when it comes to cooking them.
2. After dehydrating your vegetables, place them in a glass mason jar to prevent the vegetables from sweating. Glass is always better than plastic.
The recipe was provided by my Mom, who is a trained chef and used to sell this in her showcase in her restaurant.