This recipe can be made in bulk and put into food-storage bags with instructions for gift giving. While it takes time to dry the vegetables, the resulting product saves a lot of shelf space.

INGREDIENTS | MAKES 4 CUPS

• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup diced broccoli
• 1 cup diced cauliflower
• 1 cup diced cabbage
• 1 cup thinly sliced potatoes
• 1 cup diced onion
• 1 cup diced mixed sweet peppers
• 1 cup cherry tomatoes, quartered
• ½ cup diced leeks
• 1 cup fresh peas
• 1 cup powdered vegetable soup stock

1. Place each vegetable on a separate layer of your dehydrator. Set dehydrator to appropriate temperature as specified by the manufacturer (otherwise use your lowest oven setting).

2. If you are drying vegetables in the oven, dry each type of vegetable separately because some will dry faster than others. Bake at 150°F. On average, vegetables take 6–12 hours to dry completely to a crunchy texture. Beets, carrots, and onions take 3–6 hours; corn and garlic take 6– 8 hours; and potatoes, mushrooms, and peas take 8–11 hours.

3. Mix all vegetables together with soup stock. Store in a cool, dry area for use in flavoring soup or stews or as instant soup mix.