I don’t know about where you live, but here in Virginia it’s been insanely cold, especially for early December. We usually don’t get this kind of relentless bone-chilling cold until February, so it’s been a daily struggle to stay warm.
One thing that has helped in that department has been an ongoing supply of soups and chili. I had been chopping veggies into pots so often recently that the other day, the unthinkable happened: I ran out of onions and carrots! Since it wasn’t my regular shopping day and there was no way I was going to brave the cold for just a few items, I made a pot of soup out of the dehydrated vegetables you see in the photo above.
We keep on hand a nice supply of dehydrated ingredients along with other pantry ingredients in case of emergency power outages. But it was nice to be able to tap into our pantry stash to make a quick (and easy) pot of soup. If you want to see how the soup turned out (and read more about the dehydrated ingredients), check out Jon’s post on his Vegan Unplugged blog. (Fun fact: dehydrated chickpeas are ready to eat in just 10 to 15 minutes!)
I hope everyone is managing to stay warm! How long until Spring, anyway?