Asian / Chump Change / comfort food / Cook / Soups

Homemade Leftover Vegetable Bouillon


I’ve been having a little fun with my food dehydrator lately.  Not a fancy dehydrator but a $30 job that I picked up at a garage sale for $5.  The roots of this dish come from clean out the fridge day.  Sometimes the best foods comes from humble beginnings.  This tasty bouillon was made from some sad-but-not-gone vegetables – leftover tomato slices from a recent tailgate party, leftover onions, half-limp carrot sticks and celery hearts, wilted basil leaves and some green onions from the garden.


To make the bouillon:

I like the mix of tomatoes, onions, carrots and celery, green onion and basil but dehydrate whatever leftover vegetables you have.  Once vegetables are dry and brittle, put it in a food processor or coffee grinder and grind until the mixture becomes a powder.  Store in an airtight container.


To use bouillon:

For each cup of water, add one teaspoon bullion and 1/4 teaspoon salt.  Bring to a boil.  Simmer a few minutes.

Makes a tasty vegetable ramen!

Eat Well!


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