Pantry-Ready Dehydrated Mixed Vegetables

1. 1

   Line each dehydrator tray with silicone mats. Spread the vegetables evenly over the mats in a single layer, making sure they are not overcrowded.

2. 2

   Set the dehydrator to 125 degrees F (52 degrees C) as directed by the manufacturer. Dehydrate for 9 hours. Unplug the dehydrator. Remove the lid and let it sit for 1 hour to cool and finish drying. Drop a pea onto the counter; if it sounds like a small pebble hitting the surface, they are done. If not, continue dehydrating in 30-minute increments.

3. 3

   Store the dehydrated vegetables in a 1-pint canning jar in a cool, dark place for up to 6 months.

4. 4

   To use, add 1/2 cup to your pot of soup during the last 15 minutes of cooking. For rice or casseroles, add them at the start of cooking. Cook’s Note: This is time-consuming but worthwhile. I like to make a double batch on weekends. Start a batch before bed, and by the time you wake up and have coffee, the first batch is done. The best part is you can set it and forget it—no pampering needed.

• Calories 49.14 kcal Low Source
• Protein 2.16 g Low Source
• Carbs 9.9 g Moderate
• Total Fat 0.11 g Low Source
• Saturated Fat 0.02 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 26.46 mg Low Source
• Fiber 3.33 g Moderate
• Sugar 2.36 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 18.9 mg Low Source
• Iron 0.62 mg Low Source
• Potassium 127.76 mg Low Source
• Vitamin A 161.78 mcg_rae Moderate
• Vitamin C 2.42 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.