{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Trail Vegetable Soup Mix, Home-Dried",
 "description": "Carrots, onion, celery, green beans and spinach, blanched and dried at home, then jarred with garlic, thyme and pepper: a light trail snack that soaks and simmers into a warm cup of vegetable soup at camp.",
 "recipeCategory": [
  "Snacks"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT17H",
 "recipeIngredient": [
  "3 cups (366 g) carrots, peeled and sliced ⅛ inch thick, fresh weight",
  "2 cups (230 g) sliced onion, ⅛ to ¼ inch thick, fresh weight",
  "3 cups (303 g) sliced celery stalks, fresh weight",
  "2 cups (200 g) green beans, cut in ½-inch pieces, fresh weight",
  "6 cups (180 g) loosely packed spinach, washed and shaken dry, fresh weight",
  "½ tsp (3 g) salt",
  "1 tsp (3.1 g) garlic powder",
  "1 tsp (1 g) dried thyme leaves",
  "½ tsp (1.15 g) black pepper",
  "About 3 quarts water for the blanching pot, boiled, then poured away",
  "Ice water for chilling the blanched vegetables, poured away",
  "12 cups water in all, 2 cups per portion, added at camp"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Wash all the vegetables. Peel the carrots. Slice the carrots ⅛ inch thick, the onions ⅛ to ¼ inch thick and the celery stalks thin; cut the green beans in ½-inch pieces. Trim the spinach and shake it dry."
  },
  {
   "@type": "HowToStep",
   "text": "Fill a large pot about two-thirds full of water and bring it to a rolling boil. Blanch one vegetable at a time in a wire basket or colander, and start timing as soon as the vegetables are in the boiling water, keeping the water at a steady boil (Colorado State). Blanch carrots, onions, celery, green beans and spinach 5 minutes each. Colorado State's table says 4 minutes for 3,000 to 5,000 feet and a little longer above that, so we add 1 minute at 5,430 feet."
  },
  {
   "@type": "HowToStep",
   "text": "Lift each vegetable into ice water for a moment, then drain it. Spread each one on its own tray, ½ inch deep or less, in a single layer. The drying times differ, so keep one vegetable to a tray."
  },
  {
   "@type": "HowToStep",
   "text": "Dry at 140 °F in a dehydrator, which has a fan and takes about half the time of an oven. In an oven, only a setting that goes down to 140 °F will dry rather than cook, and the door must stay propped open 2 to 6 inches."
  },
  {
   "@type": "HowToStep",
   "text": "Start checking at the low end of each range: spinach, carrots and onions 6 to 10 hours; green beans 8 to 14; celery 10 to 16. They dry fast at the end, so look often. Take a piece off the tray, let it cool, and test it: it is done when it is brittle and snaps."
  },
  {
   "@type": "HowToStep",
   "text": "Let all the trays cool completely, about 30 to 60 minutes. Warm vegetables packed in a jar sweat, and the wet is enough to grow mold."
  },
  {
   "@type": "HowToStep",
   "text": "Tip the vegetables into one bowl and stir in the salt, garlic powder, thyme and pepper. Weigh the mix and divide it into 6 equal portions by weight, about 20 g each (the dried vegetables are about 18 g of that and the seasoning about 2 g). Seal each portion in its own freezer bag or small jar."
  },
  {
   "@type": "HowToStep",
   "text": "Optional: before sealing, a jar filled two-thirds full can sit four to 10 days (Colorado State) and be shaken daily; if any moisture shows on the glass, put the vegetables back in the dryer until they are brittle again."
  },
  {
   "@type": "HowToStep",
   "text": "At camp, pour one portion into a pot with 2 cups of cold water and let it soak 30 to 90 minutes. Do not pour off the soaking water; it goes into the soup. Do not soak longer than 2 hours, or longer than 1 hour if it is above 90 °F."
  },
  {
   "@type": "HowToStep",
   "text": "Bring the pot to a boil, then keep it at a simmer for 20 minutes. Taste a carrot piece. If it is still hard, simmer 5 more minutes at a time until it is tender. Eat it within 2 hours of simmering, or within 1 hour if it is above 90 °F, and do not carry it on for later."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "67 kcal",
  "proteinContent": "2.9 g",
  "carbohydrateContent": "14.9 g",
  "fatContent": "0.5 g",
  "saturatedFatContent": "0.1 g",
  "sugarContent": "6.4 g",
  "sodiumContent": "304 mg",
  "fiberContent": "4.9 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/dehydrated-vegetable-soup-mix.jpg",
 "imageAlt": "Dried carrots, onion, celery, green beans and spinach, sliced thin, with thyme and pepper, in a jar, in a jar",
 "url": "https://asharedpalate.com/dehydrated-vegetable-soup-mix"
}