Yet Another Tomato Soup…. & Crispy Veggie Jerky

Oh no………’s warmer outside now and she’s still making Soup…….what the ….Tomato Bean Soup & Crispy Spicy  Veggie Jerky from

But wait!!  This one has a twist.  

So here’s the real story on my crispy spicy veggie jerky discovery.  Last week, I bought a bunch of salad veggies.  Saturday, I had some time and used the salad veggies to make a soup so they wouldn’t spoil in the fridge.  And Monday, I blended all the remaining soup up, added some more tomato paste, and spread the whole mess onto 3 trays to dehydrate.  Oh wait.  I may have added a little more red pepper flakes to the spread too.  Dehydrated for a few hours and then flipped the hardening spread over to get them nice and crispy.  After about 10 hours, I had the most deliciously crispy, spicy, crunchy snack.  And all from a bunch of old raggity spoiling veggies last week.  

Life is good sometimes!

Tomato Bean Soup & Crispy Spicy  Veggie Jerky from


You must try this.  Don’t have a dehydrator?  Just use your oven on it’s lowest temp and keep an eye on it that it doesn’t burn. 

Oh, did I mention that your whole house will smell like the Pizza Guy just showed up with a pippin’ hot crusty Italian pie while it’s drying out?  Yes, try not to cook this over night or you’ll have a growling stomach around 2 AM.

Tomato Bean Soup & Crispy Spicy  Veggie Jerky from

Tomato Bean Soup & Veggie Jerky V, GF *Raw options
This robust tangy soup blends well with salty crackers or toast. Use the leftovers to bake up a batch of tangy tomato Flax crackers. For a 'Raw' jerky, just blend up the ingredients without making up a soup first and then dehydrate at 145 for about an hour, lower to 115 and dry the jerky for about 24 hours or until crisp.
  1. 1 can Organic Beans of choice, rinsed and drained ( I used Black Eyed Peas)
  2. 2 can organic Tomato paste
  3. 3 cups Cherry Tomatoes, halved
  4. 1 Cucumber, sliced
  5. 2 cups Red Cabbage, shredded
  6. 1 medium potato, large diced
  7. 3 - 4 Parsnips or Carrots, sliced
  8. 1 medium size Onion, diced
  9. 2 handfuls Baby Spinach
  10. 3 quarts Water + more as needed to thin
  11. 2 cloves of Garlic, small diced
  12. 1 tsp black Pepper
  13. 1 tsp Sea Salt
  14. 4 - 5 Tbs. Tamari soy sauce
  15. 1 tsp Red Pepper flakes
  16. 1/3 cup Nutritional Yeast
  17. 1 - 2 Tbs. Oil ( I used Walnut)
  18. Pumpkin seeds for garnish
  19. For the Jerky you will need an additional 2 cans of tomato paste + 1/2 to 1 cup of whole flax seed
  1. Sauté the onion, parsnips, cabbage and spices in the oil until the veggies soften.
  2. Add in the tomatoes, potatoes, cucumber, tomato paste. Stir to break down the tomatoes some, about 10 minutes over medium low heat. Add in the water and bring to a boil.
  3. Reduce the soup to a simmer, taste to adjust seasonings and cook on low for 1 hour.
  4. Test the potato to make sure they are fork tender.
  5. Stir in the beans. Add in the fresh Spinach a few minutes prior to serving.
  6. Garnish with Pumpkin Seeds and red pepper flakes. For jerky, see Notes below.
To make the Vegetable Jerky
  1. Pour cold soup into a food processor, add 2 cans of tomato paste and blend until smooth. Stir in 1/2 cup of whole flax seed and let the mixture sit for about 10 minutes. If it seems too soupy, add in an additional 1/2 cup of flax. Spread out spoonfuls of the blended soup onto dehydrator trays. Sprinkle with coarse sea salt and red pepper flakes. Dry at 160 for about 2 hours and then reduce heat down to 115 or so. When you can pick up the dried soup, flip it once or twice on each tray to dry more quickly. When your jerky is completely dried (about 12 hours depending on heat and humidity) break sheets into smaller pieces and store in a sealed container for up to 3 months, longer in the fridge or freezer.

Tomato Cracker Soup from

From this ▲  to this ▼    Both delicious.  But one travels better than the other ♥

Tomato Bean Soup & Crispy Spicy  Veggie Jerky from


Tomato Bean Soup & Crispy Spicy  Veggie Jerky from


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9 thoughts on “Yet Another Tomato Soup…. & Crispy Veggie Jerky

  1. thepeacepatch

    sweetsynchronicity! I was just telling a friend a couple days ago I wish I had some veggie jerky! Yay for you for using all your veggies so creatively…and anything that makes my house smell like pizza is fine by me. 🙂

  2. narf77

    Clever, nutritious, delicious, perfectly acceptable in our autumnal stormy, windy, rainy weather AND jerky? This recipe rocks almost as much as you do ma’am :). Brunhilda isn’t lit yet so I will have to shuffle the dog treats over to steal a little dehydrator space for moi 😉

    1. Angela @ Canned Time Post author

      See? Now in your last post you talked about not eating tomatoes and I figured this would be the last soup you’d try but you’ve got to do the jerky thing with some other veggies. Having something crunchy like that to eat for snacks is just heaven……especially when all it is is really just dried up veggies. You go Girl ♥

      1. narf77

        Aside from me steering clear of the tomatoes because of a desire to skip the hereditary arthritis that runs in our family I am also sulking because my tomatoes didn’t ripen this year…sort of the sour grapes fox from Aesop’s fairy tales ;). This looks yummy and worth a twinge or two 🙂

        1. Angela @ Canned Time Post author

          Thanks Fran. I have horrible history growing my own tomatoes and always spend much more cash getting just a few over buying them from the store. Thanks for reminding us of the arthritis aspect. I have to watch that myself but I always think of them as being strictly healthy.

          1. narf77

            If you are a glutton (like me 😉 ) who loves to indulge in tomatoes, capsicums, potatoes and eggplants in a big way then you have to be a little careful if you are predisposed to arthritis. I seem to be OK at the moment but those potatoes are calling as the weather cools down!

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