Mitchell's Beef Barley Soup

Additional dehydrated vegetables and lean ground beef increase both nutrition and meal volume while maintaining a manageable dried weight per serving. The finished soup dries into a granola-like texture that portions easily and stores well.

This recipe explains how to cook, dehydrate, portion, and store the soup so it rehydrates efficiently using either a soak method or a short simmer method in camp.

Step 1:

Brown 1 lb lean ground beef in a large pot over medium heat, breaking the meat into small gravel-sized pieces as it cooks.

Add one chopped medium onion during cooking and continue until the beef is fully browned and the onion has softened.

Step 2:

Add the Mitchell’s Soup Company Beef Barley Soup mix, 1 cup dehydrated carrots, 1 cup dehydrated celery, and 8 cups of water to the pot.

Using a slightly reduced water volume produces a thicker finished soup that dries more efficiently.

Step 3:

Simmer the soup for approximately 2 hours until the barley is fully cooked and the soup reaches a thick, hearty consistency.

Step 4:

Allow the soup to cool slightly before spreading it in a thin layer onto dehydrator trays lined with silicone fruit-roll mats with raised edges.

Step 5:

Dry at 135°F (57°C) for approximately 12 hours.

After about 9 hours, remove the trays and crumble the partially dried soup to expose any remaining moist areas and promote even drying.

Step 6:

Continue drying until the soup is completely dry and has a loose, granola-like texture with no remaining soft or damp sections.

Step 7:

Allow the dried soup to cool completely at room temperature before portioning.

Step 8:

Measure approximately 1.5 cups of dried soup per serving and package in freezer-safe bags or airtight containers.

Step 9:

Store portions in the freezer for extended storage or in a cool, dark location for shorter-term use.