Vegetable Medley Soup Mix | Brod & Taylor

Ingredients

• *Note: Asparagus and carrots should be blanched prior to dehydration for 4 minutes. Peppers and zucchini blanched for 2 minutes. The broccoli should be blanched for only 30 seconds.
• 1 15 ounce can Cannellini beans drained and dried with a towel
• 2 large beefsteak tomatoes chopped in 1/2” pieces
• 2 large bell peppers chopped in 1/2” pieces
• 2 small zucchinis cut into 1/4” slices
• 1 large carrot cut into 1/4” slices
• 1 small head of broccoli cut into medium florets
• 1 large bunch of asparagus cut into 2” slices
• 2 cups dried pasta shells, *see step 3 in the instructions below
• 1 teaspoon each: dried oregano, parsley, basil, onion powder
• 1 1/2 tsp kosher salt
• 1/2 teaspoon each: black pepper, garlic powder
• Pinch red pepper flakes *optional
• 3 Tablespoons vegetable, chicken, or beef base (bouillon powder) – LOW SODIUM
• 10 cups of water, divided