Vegetable and Vermicelli Soup

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!

Ingredients

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

Equipment

• 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!