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!
- Mix in plastic bag #1: all the ingredients except the tomato paste.
- Bring 1 L (4 cups or the equivalent of a large Nalgene bottle) to boil.
- Add content of bag #1. Boil for a few minutes until the pasta are al dente.
- Add tomato paste.
- Mix well and enjoy!