Vegetable and Vermicelli Soup

 2 hungry backpackers  5 min prep, 8 min cooking

This soup will warm you up on chilly backpack nights and help you rehydrate after a long day on the trail. This soup is also the perfect appetizer for a multi-course backpack meal!


Note: This recipe contains affiliate links. You can read my disclosure here.

  • ½ cup (125 ml) dry vermicelli, chopped in small pieces (or soup pasta)
  • 5 tsp. (25 ml) chicken broth powder
  • 3 tbsp. (45 ml) dried spinach
  • 3 tbsp. (45 ml) dried carrots
  • 3 tbsp. (45 ml) dried tomatoes
  • 1 tbsp. (15 ml) dried chives
  • 2 tsp. (10 ml) dried basil
  • ½ (2.5 ml) garlic powder
  • 6 tbsp. (90 ml) double tomato paste (I usually bring the tomato paste tube on the trail!)
  • salt and pepper


  • Stove + fuel
  • Pot large enough for 2 liters (8 cups)
  • Wooden spoon to mix
  • Bowls to eat (you could always eat directly in the pot, no judgement here!)
  • sporks or spoons!

Before trip

  1. Mix in plastic bag #1: all the ingredients except the tomato paste.

At camp

  1. Bring 1 L (4 cups or the equivalent of a large Nalgene bottle) to boil.
  2. Add content of bag #1. Boil for a few minutes until the pasta are al dente.
  3. Add tomato paste.
  4. Mix well and enjoy!
comments powered by Disqus