Rehydrated Vegetable Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, nutrient-packed stew made by rehydrating dried vegetables and simmering with aromatic spices. This soup recipe, ready in about 50 minutes, pairs dried mushrooms, dried tomatoes, dried bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp dried mushrooms
• 1 tbsp dried tomatoes
• 0.5 tbsp dried bell peppers
• 4 cups vegetable broth
• 2 cloves, minced garlic
• 1 small, diced onion
• 1 tbsp tomato paste
• 0.25 tsp cumin
• 0.1 tsp oregano

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a pot, soak dried vegetables in 1 cup warm water for 30 minutes. Drain and set aside.
2. Step 2: Sauté onion and garlic in 1 tbsp oil until fragrant. Add tomato paste, cumin, and oregano. Stir in rehydrated vegetables and broth. Simmer for 25 minutes until thickened.