One of the many great things about dry soup mixes is how you can make them with things you already have in your food storage, such as ramen, bouillon cubes, and potato flakes.
Dry soup mix shelf life is five years but if properly stored for much longer.
The soup mix’s texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been stored properly, the package is undamaged, and there are no signs of spoilage.
How can you tell if soup mix is bad or spoiled? The best way is to smell and look at the soup mix: if the soup mix develops an off odor, flavor or appearance, or if mold appears, it should be discarded.
Related: How to Tell When Your Canned Foods Become Spoiled?
Ever heard the “saying soup is good for the soul”? When hard times fall on us whether it’s illness or just wanting some comfort, soup can really save your morale.
Soup is also a great way to get a ton of your nutritional needs met. Here are 5 instant dry soup mixes every prepper should have in their food storage.
Instant Tomato Soup
1/4 cup tomato powder- 1/3 cup powdered milk
- 1 Chicken Bouillon Cube
- 1 tsp dried basil
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/4 tsp salt
Tomato soup is a great source of vitamin C. Vitamin C is an antioxidant that helps protect your cells against the effects of free radicals.
These molecules are produced when your body breaks down food or is exposed to tobacco smoke and radiation from the sun, X-rays or other sources.
Instant Potato Soup
1/3 cup potato flakes- 1½ tbsp corn starch
- 1 tbsp dried chives
- 1 chicken bouillon cube
- 1/4 cup powdered milk
- ⅛ tsp garlic powder, onion powder
- ⅛ tsp salt and black pepper
Related: How To Make Potato Flakes With 5 Years Shelf Life
Potatoes are low in calories and are filled with fiber and are a good carb to add to your diet. They are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid.
Instant Onion Soup
¼ cup dried onion flakes- 1 beef bouillon cubes
- ¼ tsp onion powder
- ¼ tsp parsley flakes
- ⅛ tsp celery seed
- ⅛ tsp paprika
- ⅛ tsp ground black pepper
Onions may have several health benefits, mostly due to their high content of antioxidants and sulfur-containing compounds.
They have antioxidant and anti-inflammatory effects and have been linked to a reduced risk of illness, lower blood sugar levels, and improved bone health. They are very rich in healthy soluble fibers called fructans.
In fact, onions are among the main dietary sources of fructans. Fructans are so-called prebiotic fibers, which feed the beneficial bacteria in your gut.
Instant Curry Rice Soup
2 vegetable bouillon cubes- 2 tsp cornstarch
- ⅛ tsp powdered garlic and onion
- ½ tsp powdered ginger
- ½ tsp dried basil
- ¼ cup instant rice
- 2 tbsp curry powder
Eating curry can keep your liver healthy. They are beneficial in liver conditions such as cirrhosis. Curry leaves also protect the liver from various infections.
Consumption of curry is beneficial for many medical conditions and in maintaining good health.
Curry is an excellent source of nutrients for hair growth. Regular consumption of curry leaves strengthens hair, cures dandruff and prevents premature graying of hair.
Instant Noodle Soup
1 chicken bouillon cube- 2 tbsp dried mixed vegetable flakes
- ½ tsp powdered garlic
- 1 tbsp dried minced onion
- 1 tbsp dried parsley
- ⅛ tsp black pepper
- ½ package ramen noodles
Chicken bouillon is dehydrated and condensed chicken stock. Chicken stock is rich with essential fatty acids and protein.
Related: How To Make Bouillon Cubes With 2 Years Shelf Life
Both help your body build and repair healthy muscle, bone, skin, and blood cells. Chicken broth is also a rich source of minerals like iron.
All of these dry soup mixes rehydrate quickly, in about 9 to 10 minutes. All you have to do is put the soup mix in a bowl or in a thermos, add boiling water on top and stir.
Storing Your Instant Dry Soup Mix
Storing your dry soup is important to keeping the nutritional value of the dry mixes. We recommend storing your dry soup mixes in mylar bags.
Mylar bags effectively protect against light, moisture, and insects. They create a good oxygen barrier which allows the oxygen to be removed and extends the shelf life of the food products.
It’s also important to keep your dry soup mixes in a cool, dry, low light place no matter what you decide to store them in, mason jars or mylar bags.
These 5 instant dry soup mixes are a must have for your food storage. They are delicious and super nutritious.
It’s important to meet our body’s needs when times are tough. These soups provide nutrition and can last over 5 years if properly stored. The work to assemble these mixes are well worth the long lasting nutritional value.
What are some of your favorite soups? Would you be interested in more dry soup mix recipes? Let us know in the comments below!
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Thank you for posting. I look forward to trying these. Most people should have these supplies on hand. So prep is easy.
Sounds good, except for the one with rice, which I’M allergic to. I do something similiar to foods I dehydrate.
Thank you, hadn’t thought of this! Great suggestions! I just need to source some tomato powser . . . 🙂
Tomato powder Walmart. In Hispanic section.
Had this tomato powder for the first time.
Good for stock.
DPunks,
Or better yet make your own! I use the peels and some of my tomatoes and dehydrate them. Then toss in spice grinder aka old coffee grinder from good will for a dollar, and you have tomatoes powder. Can be done in low oven about 150 to 175.
Good luck
Peace
MadFab
Smile good to hear from you MadFab 😊
Dehydration is a great way to process foods. Even eggs can be dehydrated.
The blender is far more useful than the mortar and pedestal . As proteins tend to mash instead of powder.
Was happy to see Tmac at MSB. Hopefully he will be allowed to speak freely there.
Any news from OH? Very interested in his info.
Cold season crops in. Warm are in the potting soil.
Again great to hear from you.
Praying for wisdom
Michael,
Good to hear from you too.
OH is sending lots of emails and YT videos, all saying food shortages are coming fast!!
I’ve been in hyper drive trying to stack and pack.
Was supposed to head to MT to get some beef from cousins, but other plans came up. Hopefully in 2 weeks I can make a mazaratti run and grab some, but the boys and my mama will want to go so it will probably be a few days there. Oh well, nice to visit the ranch and see family.
Yeah TMac back, yeah! But in less than a day he angered the MAN, lol
Glad you can get into the garden. We have been so wet and cold that only onions cabbage broccoli and spuds in. Rest is in the greenhouse and ya can barely walk in there cause it’s FULL!
Good to hear from you ,also. Hope you and yours are all well.
Peace
MadFab
Healthranger.com/store
Awesome! 🙂
Most grocery stores that have a Mexican food isle will have tomato powder.
I have made various powders by drying the food bits in the dehydrator. When the bits of food are small and lightweight, I use only one tray in the dehydrator. I have a square box-type dehydrator. I leave the bottom tray in and remove all the others. I put the small bits of flyaway foods, such as parsley into a large bowl shaped basket with fine mesh and set the basket on the bottom tray. During the drying, I will shake the wire basket every once in a while. Once the food product is dried, I run it through a coffee bean grinder to break it all down into a powder. I have made various powders with this method from citrus peels to natural pectin.
Chloe’s recipes can be supplemented with foods dried and ground up when they’re in season and when they’re more economical.
The recipes are great for us preppers and I would like more of them. Are these measured ingredients considered single serving size and how much water do you add?
Hi Janet Damico, I also wondered how many servings & how much water. I hope someone lets us know.
I would love more soup and other mix recipes.
These sound great but how many people will one recipe feed, and how much water do you add when you prepare them to eat?
It’s called cooking, not Golf.
How much water is needed to reconstitute the dried soups mixes? Thanks
Would love more soup recipes also, Thanks
love these ideas! please post more of these easy mixes quickly, getting the stocking done!!!! they sound delicious…oh yeah, be sure to add how much water or liquid to add and how much each makes.
Thanks!
Those recipes must be single serve(?) and the amount of water used when cooking must be up to the users taste (?).
That’s my guess, too… or possibly 2 servings each. I’m hoping they will clarify this, but until then, we could just start with one cup of water, then add more as needed.
Do I need to use a Mylar Bag when I have a food saver?
Wait a minute, wait a minute, you mean I’m not supposed to just eat the dry soup mix… 🤣
When using bouillon, I purchase the Herb-ox sodium free,
Then add smaller amounts of salt as needed.
Otherwise, your sodium intake could be too high.
I purchase the 50 packet package, and seal in food saver vacuum sealed bags. Have never had trouble with spoilage.
That answers that question. I avoid spice mixes and bouillon because of the high amounts of sodium. Thanks!
Looks like a good article, though I’d like to know the amount of water for the recipes. If these are going to be part of my emergency rations, it’d be nice to not have to experiment too much when you don’t have the time. (Yeah, I know. Practice it beforehand until you get it right, but this would save a few steps).
For any who don’t know, curry powder is a spice blend and can vary in spices and heat depending on who makes it. Something else to experiment with, though I like most of them so it’s not a problem for me.
Dehydrated veggies do lose some of the health benefits they had when they were fresh, but these soups will definitely help keep body and soul together.
As Beth pointed out, bouillon cubes can be loaded with sodium, so low-sodium alternatives may be worthwhile. Keep some salt around to add as needed, but it’ll still be a lot less than the cubes and “flavor” packets.
How much water for these recipes?
To everybody saying the bouillon cubes are too high in sodium, in a survival situation your body may very well need the extra salt, a vital nutrient. Vitamins and minerals and stuff…
True, and I definitely agree.
But we all need to take care of our sodium intake.
We all have to judge our own physical beings, and decide what is needed.
It’s important to be aware of both facts.
High sodium vs low sodium,
And how to judge and know what our bodies are telling us.
Hi- great info! What is the reconstruction ratio, please?
Kathy
I am probably overlooking something obvious here but how much volume of water do you use for each batch and how many should it serve. Thanks
Thanks to all who shared the H20 amount.
Ther\e are specific measurements for each ingredient, there needs to be a BASE line for liquid and then the preparer can adjust the amount of liquid to their individual taste. Same as more or less salt or pepper, etc. What is the base amount for liquid?
I Found the tomato one online at another site. Exactly the same ingredients and measurements. I also found other Dry soup mixes. All used the same amount of water. Here’s what is missing:
TO COOK IN BOWL OR MUG: Add dry ingredients to bowl or mug that holds at least 2 cups. Pour in half of boiling water; stir well to break up any lumps; add remaining water and stir. Cover and let rest 9-10 minutes.
–Makes 2 cups prepared soup–1 to 2 servings.
Thanks. 2 cups of water it is, then
Thank you.
Now how do I turn off comments/replies?
Well, good luck, what generous, kind Christian would be cooking for 1 or 2 LOL!
Well someone that has hit upon hard times and is a “family” of one or two people. Whether you call it “prepping” or “good storage” it all means that you have a way of taking care of your self where in your personal life things get tough. Lost a job, lot income due to illness, etc. Lots of things can happen to someone that doesn’t include the community. And so you would be coming for one or two. And why everyone was asking for amount made and amount of servings is so we can make enough to go around depending on our needs.
Thank you for these great dry soul recipes! Can you tell me the serving size for the recipes you shared? How many people would the recipe serve?
Thank you!
Christy Smith
2 cups water for 1 recipe if I understand correctly.
Thanks a lot!
I would love more dry soup recipes. Thank you so very much.
Thanks all, for the final touches to this process,
To turn off your comments or replies, I THINK, THINK, at the bottom of this page after you submit your comment is a line that shows “MANAGE” your subscription, Manage in green. Click there and they will send you a link to manage your account. Maybe the “shut/turn-off” is there. Teamwork. Thanks for your help.
Thanks, Barry… trying it now. I love reading the comments, but don’t need my email filling up with every comment, right?
Actually, submitting a new comment (like I did above) without checking the box to receive notification of followup comments MIGHT work…. but there’s also a link in tiny blue print at the bottom of each email that arrives when someone comments. Look for where it says “Manage your subscriptions”. Click on that (in the email message), and it takes you to a screen showing when you “subscribed” to receive notifications about this specific post. You can Select it and choose an action (like Unsubscribe).
Jerky is a good addition to dry soup recipes.
how much water is required to rehydrate
Mushroom soup mix would be nice.
I dehydrated a big batch of mixed mushrooms when they were on sale. I sliced them and placed them on trays in the dehydrator until dry but not too crispy. Optional – run the dried slices through the coffee bean / spice grinder for a powder.
A fellow shopper told me that he tends to purchase mushrooms from open bins, not plastic wrapped boxes because he gets more mushrooms per pound as they’re already a little dry and lighter on the scale.
Recipe: 2 cups dried milk, 3/4 cup cornstarch, 1 tsp onion powder, 1/2 tsp each of dried herbs, pepper, 1/4 cup small pieces of dried mushrooms. To prepare a serving, mix and heat 1/2 cup of dried mix with 1 1/4 cups water.
How much water do I use to prepare the soup? Is the mix 1 or more servings? Thank You!
Hey Y’all author of the article here! I love all these comments and great ideas I can use in the future. I wanted to answers some questions all of these are 2 servings and only need 1 cup of water to cook with unless SHTF and you need to ration I suggested adding another cup of water to fill your belly a little extra. If you have any other question feel free to respond to this comment and I will try my best to answer!
You sure about the amount of cornstarch?That seems a bit much in regards to the rest of ingredients.
That’s what I thought too. Seems like it would have the consistency of paste.
You are right. That much cornstarch would gum up your mouth plus make the texture worthy of plastering a crack in the wall. Yuck.
It should have been 2 tablespoons.
The only trouble is that every soup has bullion in it and they are very salty. The salt makes my blood pressure rise and if SHTF I would not be able to get blood pressure medicine.
I know of three people who have been able to cut back their blood pressure medication by taking a Hawthorn mix supplement. Of course, everyone is different and high blood pressure is not something to be casual about so take what I am saying “with a grain of salt”. 🙂 Herbs, Etc. sells the high blood pressure Hawthorn mix that my friends have found very useful.
Thank you for those 5 delicious recipes. More Instant Dry Soup Mix would be more than welcomed, and very much… APPRECIATED. Thank you again.