These dried vegetables are excellent additions to soups and stews. They are also easy to prepare!

Ingredients
Frozen vegetables (peas, corn, carrots, etc)
Blanched sliced potatoes (peeled, eighth-inch slices)

Instructions
1. Dehydrate vegetables at 105 degrees Fahrenheit until dry and crispy.
2. Store in Ziploc bags.

My family uses these lightweight vegetables a lot on extended backpacks. We use a dry soup mix (for flavor) and these vegetables to make simple, filling soups and stews. We also use rice, couscous, and whole grain pasta for variety.

Recipe submitted by Matthew Farnell <http://www.farnellweb.com/>