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Minestrone Soup from Dried VegetablesSubmitted by: Preserve It Naturally, The Complete Guide to Food Dehydration (the cookbook that accompanies Excalibur dehydrators).
Servings: Four servings.
1 cup dried navy beans
Bring beans to a boil in 4 cups of water; let stand for 1 hour. Reconstitute celery, tomatoes, and turnips for 3 minutes. Add parsley, basil, garlic, and 6 cups of water. Bring to a boil and simmer 1 hour. Stir in cabbage and zucchini. Cook 15 minutes. Add macaroni; cook 15 minutes more. Serve topped with cheese.
Submitted by: Sharon Brown“Perfect food for a cold.” read more»
Submitted by: Stephanie Brown“Use peppers, tomatoes, eggplants, garlic, squash and onions from your garden in one nourishing soup.” read more»
Submitted by: Lita & John Perkins“Soup made with garden veggies. Garnished with sour cream, flat leaf parsley and edible borage flowers.” read more»
Submitted by: Linnie“Enjoy sweet carrots in a warm soup.” read more»