A ‘Soup’er Great Food to Freeze Dry

Corn Chowder

There’s nothing like a warm bowl of soup on a cold day. Soup is a meal-time staple with Americans eating more than 10 billion bowls of soup each year. The earliest archaeological evidence for the consumption of soup dates back to 6,000 BC. The soup of choice back then – hippopotamus soup. Taste buds have changed over the centuries, with the top selling soups now being chicken noodle, tomato, clam chowder, potato, and minestrone. 

Besides being able to warm you up and tasting great, there are several other reasons why soup is so popular. Soups can help you eat the healthy vegetables that your body needs. In fact, one study found that toddlers who were given veggie-packed soups for seven weeks showed an improved desire to eat more vegetables of all kind when compared with toddlers who didn’t eat soup. 

Soups are also full of vitamins and minerals. Unlike other methods of cooking, soups retain the nutritional content of cooked vegetables since the cooking water becomes because part of the broth instead of being disposed. There is a good reason chicken noodle soup has become synonymous with fighting the common cold.

Another great thing about soup is that it is easy to freeze dry. Simply place a tray halfway into your Harvest Right freeze dryer and pour your favorite soup into it. Gently push the tray the remaining way in, close the door, and press start. About a day later you will have completely freeze-dried soup that can easily be stored in Mylar bags or any other airtight container.

Rehydrating soup with hot water.

Freeze-dried soup can last for years and is perfect for when you want a quick and easy hot meal. When you want to rehydrate the soup, simply add hot water and wait a few minutes. You will soon be enjoying a bowl of hot soup that will look and taste exactly like it did before it was freeze dried. 


I’m a fan of okra. In country’s such as Vietnam I able to find it dried. Unsureof the process. But would like to season. save my okra for winter days.

Depending which size freeze dryer you want, they start at: 16.5″ W x 18.5″ D x 25″ H. (Those dimensions are for our small freeze dryer.) You can find dimensions for the other sizes in the ‘Details’ tab of each product, in our online store.

Do i need to be careful about which ingredients go into the soup? For instance, if there is some oil, or sausage that still has some fat on/in it?
Also, should the liquid be freeze dried separately from the chunks of veggies/meat, or do you toss in it all together?

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