Making Dehydrated Vegetable Soup

Dehydrated soups carry well in the backpacks, very light-weight.  Produce from the garden - parsnips, tomatoes, carrots, corn, peas, beans, kale, leeks, onions, garlic.   Placed a bullion cube inside for broth, and added home-made spices. I also made a tomato sauce from Heirloom tomatoes, dehydrated it, and added it as a sauce enhancement. Small ravioletti add a special touch. These packets are cooked for 15 minutes, to cook the ravioletti and to assure complete hydration.  A portable alcohol stove is used.