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5 Instant Dry Soup Mixes Every Prepper Should Have In Their Food Storage

5 Instant Dry Soup Mixes Every Prepper Should Have In Their Food Storage

Chloe by Chloe
May 3, 2022
59

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

  • 5 Instant Dry Soup Mixes Every Prepper Should Have In Their Food Storage1/4 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

  • 5 Instant Dry Soup Mixes Every Prepper Should Have In Their Food Storage1/3 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

  • 5 Instant Dry Soup Mixes Every Prepper Should Have In Their Food Storage¼ 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

  • 5 Instant Dry Soup Mixes Every Prepper Should Have In Their Food Storage2 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

  • noodles1 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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Comments 59

  1. Laurie says:
    3 weeks ago

    Thank you for posting. I look forward to trying these. Most people should have these supplies on hand. So prep is easy.

    Did you like this comment? 17
    Reply
    • JoAnn says:
      3 weeks ago

      Sounds good, except for the one with rice, which I’M allergic to. I do something similiar to foods I dehydrate.

      Did you like this comment? 6
      Reply
  2. DPunks says:
    3 weeks ago

    Thank you, hadn’t thought of this! Great suggestions! I just need to source some tomato powser . . . 🙂

    Did you like this comment? 9
    Reply
    • Michael says:
      3 weeks ago

      Tomato powder Walmart. In Hispanic section.

      Did you like this comment? 37
      Reply
      • chip says:
        3 weeks ago

        Had this tomato powder for the first time.
        Good for stock.

        Did you like this comment? 7
    • MadFab says:
      3 weeks ago

      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

      Did you like this comment? 25
      Reply
      • Michael says:
        3 weeks ago

        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

        Did you like this comment? 3
      • MadFab says:
        3 weeks ago

        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

        Did you like this comment? 3
    • Pam DeVaney-Macri says:
      3 weeks ago

      Healthranger.com/store
      Awesome! 🙂

      Did you like this comment? 4
      Reply
    • Hazel Simone says:
      3 weeks ago

      Most grocery stores that have a Mexican food isle will have tomato powder.

      Did you like this comment? 2
      Reply
  3. Sagebrush Lin says:
    3 weeks ago

    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.

    Did you like this comment? 9
    Reply
  4. Janet Damico says:
    3 weeks ago

    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?

    Did you like this comment? 24
    5
    Reply
    • Eda Loreene Skaggs Cole Byrd says:
      3 weeks ago

      Hi Janet Damico, I also wondered how many servings & how much water. I hope someone lets us know.

      Did you like this comment? 12
      3
      Reply
  5. Susan Schmitt says:
    3 weeks ago

    I would love more soup and other mix recipes.

    Did you like this comment? 17
    Reply
  6. Debbie says:
    3 weeks ago

    These sound great but how many people will one recipe feed, and how much water do you add when you prepare them to eat?

    Did you like this comment? 10
    Reply
    • chip says:
      3 weeks ago

      It’s called cooking, not Golf.

      Did you like this comment? 1
      3
      Reply
    • CindyCindy says:
      3 weeks ago

      How much water is needed to reconstitute the dried soups mixes? Thanks

      Did you like this comment? 7
      Reply
  7. Pam W says:
    3 weeks ago

    Would love more soup recipes also, Thanks

    Did you like this comment? 6
    Reply
  8. tig says:
    3 weeks ago

    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!

    Did you like this comment? 5
    Reply
  9. Pam says:
    3 weeks ago

    Those recipes must be single serve(?) and the amount of water used when cooking must be up to the users taste (?).

    Did you like this comment? 7
    1
    Reply
    • Arline says:
      3 weeks ago

      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.

      Did you like this comment? 7
      Reply
  10. Marco says:
    3 weeks ago

    Do I need to use a Mylar Bag when I have a food saver?

    Did you like this comment? 4
    Reply
  11. WMD says:
    3 weeks ago

    Wait a minute, wait a minute, you mean I’m not supposed to just eat the dry soup mix… 🤣

    Did you like this comment? 7
    2
    Reply
  12. Beth says:
    3 weeks ago

    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.

    Did you like this comment? 9
    Reply
    • Dupin says:
      3 weeks ago

      That answers that question. I avoid spice mixes and bouillon because of the high amounts of sodium. Thanks!

      Did you like this comment? 6
      1
      Reply
  13. Dupin says:
    3 weeks ago

    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.

    Did you like this comment? 4
    1
    Reply
  14. Patty Connelly says:
    3 weeks ago

    How much water for these recipes?

    Did you like this comment? 4
    Reply
  15. Not_Sloppy_Joe says:
    3 weeks ago

    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…

    Did you like this comment? 8
    Reply
    • Beth says:
      3 weeks ago

      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.

      Did you like this comment? 2
      Reply
  16. Claire says:
    3 weeks ago

    Hi- great info! What is the reconstruction ratio, please?

    Did you like this comment? 5
    Reply
  17. Kathy Millar says:
    3 weeks ago

    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

    Did you like this comment? 6
    Reply
    • Kathy Millar says:
      2 weeks ago

      Thanks to all who shared the H20 amount.

      Did you like this comment?
      Reply
  18. Barry says:
    3 weeks ago

    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?

    Did you like this comment? 4
    Reply
  19. Kelli Beauchamp says:
    3 weeks ago

    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.

    Did you like this comment? 18
    Reply
    • Dupin says:
      3 weeks ago

      Thanks. 2 cups of water it is, then

      Did you like this comment? 2
      Reply
    • Pam says:
      3 weeks ago

      Thank you.

      Did you like this comment? 2
      Reply
      • Pam says:
        3 weeks ago

        Now how do I turn off comments/replies?

        Did you like this comment? 1
  20. Patty Connelly says:
    3 weeks ago

    Well, good luck, what generous, kind Christian would be cooking for 1 or 2 LOL!

    Did you like this comment? 1
    1
    Reply
    • Umstetter says:
      3 weeks ago

      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.

      Did you like this comment?
      Reply
  21. Christy Smith says:
    3 weeks ago

    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

    Did you like this comment? 1
    Reply
    • Patty Connelly says:
      3 weeks ago

      2 cups water for 1 recipe if I understand correctly.

      Did you like this comment? 4
      Reply
      • Christy Smith says:
        3 weeks ago

        Thanks a lot!

        Did you like this comment? 2
  22. chris m says:
    3 weeks ago

    I would love more dry soup recipes. Thank you so very much.

    Did you like this comment? 2
    Reply
  23. Barry says:
    3 weeks ago

    Thanks all, for the final touches to this process,

    Did you like this comment?
    Reply
  24. Barry says:
    3 weeks ago

    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.

    Did you like this comment? 1
    Reply
    • Arline says:
      3 weeks ago

      Thanks, Barry… trying it now. I love reading the comments, but don’t need my email filling up with every comment, right?

      Did you like this comment? 1
      Reply
      • Arline says:
        3 weeks ago

        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).

        Did you like this comment? 2
  25. Gwen says:
    3 weeks ago

    Jerky is a good addition to dry soup recipes.

    Did you like this comment? 2
    Reply
  26. grady says:
    3 weeks ago

    how much water is required to rehydrate

    Did you like this comment?
    Reply
  27. Marti says:
    3 weeks ago

    Mushroom soup mix would be nice.

    Did you like this comment? 3
    Reply
    • Sagebrush Lin says:
      2 weeks ago

      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.

      Did you like this comment? 3
      Reply
  28. Elisabeth says:
    3 weeks ago

    How much water do I use to prepare the soup? Is the mix 1 or more servings? Thank You!

    Did you like this comment?
    Reply
  29. Chloe says:
    2 weeks ago

    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!

    Did you like this comment? 3
    Reply
  30. Marti says:
    2 weeks ago

    You sure about the amount of cornstarch?That seems a bit much in regards to the rest of ingredients.

    Did you like this comment? 1
    Reply
    • WMD says:
      2 weeks ago

      That’s what I thought too. Seems like it would have the consistency of paste.

      Did you like this comment?
      Reply
    • Sagebrush Lin says:
      2 weeks ago

      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.

      Did you like this comment? 1
      Reply
  31. Nita Ruth says:
    2 weeks ago

    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.

    Did you like this comment? 1
    Reply
    • Sagebrush Lin says:
      2 weeks ago

      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.

      Did you like this comment?
      Reply
  32. Maurice Jarry says:
    2 weeks ago

    Thank you for those 5 delicious recipes. More Instant Dry Soup Mix would be more than welcomed, and very much… APPRECIATED. Thank you again.

    Did you like this comment?
    Reply

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