December brings short days, chilly weather, and a natural craving for warm, hearty meals. This is the season when a well-stocked pantry becomes a lifesaver—especially when fresh produce is scarce, expensive, or difficult to keep on hand. Freeze-dried and dried vegetables offer an easy, nutritious way to cook comforting winter dishes without the prep work.
Mother Earth Products makes winter cooking simpler with a wide range of freeze-dried and dried vegetables that rehydrate beautifully in soups, stews, casseroles, skillets, and bakes. From Freeze-Dried Broccoli to Dried Sweet Potatoes, these ingredients give your December meals flavor, convenience, and long-lasting quality.
Below, discover the best freeze-dried and dried vegetables to stock this month—along with cozy recipe ideas and smart pantry tips to keep you cooking effortlessly all winter long.
Why Freeze-Dried & Dried Vegetables Belong in Your December Pantry
Long Shelf Life for Winter Stability
Freeze-dried and dried vegetables last months to years, making them reliable staples during busy holiday weeks or unpredictable winter weather.
No Prep, No Waste
No chopping. No rinsing. No peeling. No spoilage.
You get the flavor of vegetables without needing crisper space or daily grocery trips.
Nutrient Retention
Freeze-drying preserves color, texture, and nutrients, while drying creates deep flavor—ideal for cold-weather cooking.
If you’re preparing for a season of holiday meals, also see:
“How to Prep for Holiday Meals This November with Freeze-Dried Produce”
Essential Freeze-Dried Vegetables for Winter Cooking
These five freeze-dried vegetables should be the backbone of your December pantry. They rehydrate quickly, taste fresh, and fit into almost any winter recipe.
Freeze-Dried Broccoli
Great for casseroles, soups, creamy pastas, and skillet meals.
Freeze-Dried Cauliflower
Perfect for chowders, pureed soups, low-carb meals, and roasted-style dishes.
Freeze-Dried Corn
Adds sweetness and texture to chowders, stews, pot pies, and rice dishes.
Freeze-Dried Green Beans
Ideal for winter sides, skillet dishes, and “green bean casserole” shortcuts.
Freeze-Dried Peas
Quick-rehydrating and perfect for shepherd’s pie, soups, and creamy pasta.
Explore them all in your Freeze-Dried Vegetables Collection.
Supporting Dried Vegetables for Deeper Winter Flavor
Mother Earth Products also carries a large selection of dried vegetables that make winter cooking richer and more flavorful. These can be used alongside freeze-dried vegetables or on their own.
Top Dried Pantry Staples for December
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Dried Carrots — essential for soups, stews, and bakes
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Dried Onions — foundational flavor for nearly every winter dish
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Dried Celery — perfect for broths, chowders, and stuffing
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Dried Potato Dices] — great for casseroles, pot pies, and hearty soups
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Dried Sweet Potatoes] — add natural sweetness to winter bowls
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Dried Bell Peppers (Mixed & Red varieties) — brighten savory dishes
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Dried Spinach — adds color and nutrients to skillets, soups, and egg dishes
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Dried Sliced Garlic — a must-have for savory winter flavor
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Dried Vegetable Soup Mix — a ready-to-use blend perfect for quick meals
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Dried Zucchini — adds bulk and texture to casseroles and soups
These ingredients help you create complete winter meals with minimal prep—and maximum comfort.
Winter Meal Idea #1: Hearty Vegetable & Bean Stew
Warm • Filling • Winter Comfort
Serves: 6 | Prep Time: 15 min | Cook Time: 30 min
A nourishing winter stew built on layers of flavor from rehydrated dried vegetables and hearty beans. Ideal for a cold day, this recipe highlights the ease and depth freeze-dried and dried ingredients can offer.
Ingredients
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¼ cup dried chopped onions, rehydrated
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¼ cup dried chopped celery, rehydrated
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1 cup dried kidney or pinto beans, soaked and cooked (or use canned, rinsed)
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½ cup dried vegetable soup mix
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¼ cup freeze-dried peas
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¼ cup freeze-dried corn
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¼ cup dried carrots
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6 cups vegetable broth
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1 Tbsp olive oil
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1 tsp dried thyme
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½ tsp smoked paprika (optional)
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Salt and pepper, to taste
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Fresh parsley, for garnish (optional)
Instructions
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Rehydrate vegetables:
Rehydrate onions, celery, and carrots in warm water for 10–15 minutes. Drain excess water if needed. -
Sauté aromatics:
In a large soup pot, heat olive oil over medium heat. Add rehydrated onions and celery. Cook, stirring occasionally, until softened and fragrant—about 5 minutes. -
Build the stew base:
Add cooked beans, vegetable soup mix, rehydrated carrots, peas, corn, thyme, and smoked paprika (if using). Stir well to combine. -
Simmer:
Pour in the broth and bring the mixture to a gentle boil. Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until all vegetables are fully rehydrated and flavors meld. -
Finish and season:
Taste and season with salt and pepper as needed. Let the stew rest for 5–10 minutes before serving. -
Serve:
Ladle into bowls and garnish with fresh parsley if desired. Serve with crusty bread or over rice for a heartier meal.
Tips
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For added depth, stir in a spoonful of tomato paste (or a hydrated tablespoon of tomato powder) or splash of balsamic vinegar during cooking.
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Use a mix of beans like black, navy, or lentils for variety.
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This stew tastes even better the next day—store refrigerated for up to 4 days or freeze for longer storage.
Winter Meal Idea #3: Creamy Broccoli–Cauliflower Soup
Simple • Cozy • Quick Comfort
Serves: 4 | Prep Time: 10 min | Cook Time: 20 min
This creamy vegetable soup is rich, satisfying, and quick to make using freeze-dried ingredients. Ideal for chilly nights when you want something comforting but fuss-free.
Ingredients
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1 cup freeze-dried broccoli
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1 cup freeze-dried cauliflower
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¼ cup dried chopped onions, rehydrated
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1 tsp dried minced garlic, rehydrated
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½ cup dried potato dices
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4 cups vegetable or chicken broth
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½ cup cream or whole milk (optional)
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Salt and pepper, to taste
Instructions
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Rehydrate and prepare:
Rehydrate onions and garlic in warm water for 10–15 minutes. Drain excess liquid. No need to pre-soak other vegetables. -
Simmer the soup base:
In a large saucepan, combine rehydrated onions and garlic with freeze-dried broccoli, cauliflower, and potato dices. Add broth and bring to a gentle boil. -
Cook until tender:
Reduce heat and simmer for 15–20 minutes, or until all vegetables are fully rehydrated and soft. -
Blend (optional):
Use an immersion blender to purée the soup until smooth, or leave it chunky for a rustic texture. -
Finish with cream:
Stir in cream or milk, and season with salt and pepper to taste. Warm through but do not boil after adding cream. -
Serve:
Ladle into bowls and enjoy with crusty bread or garlic toast.
Tips
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Add shredded cheese for a richer soup—cheddar works especially well.
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Stir in a handful of dried spinach at the end for extra greens.
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Double the batch and freeze leftovers for an easy future meal.
Winter Meal Idea #3: Roasted-Style Veggie Bake (Freeze-Dried Edition)
Savory • Fast • Oven-Crisped
Serves: 4 | Prep Time: 10 min | Bake Time: 20 min
No fresh vegetables? No problem. This clever method transforms freeze-dried veggies into a crisp-tender roasted-style side that’s perfect for weeknights or holiday spreads.
Ingredients
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1 cup freeze-dried cauliflower
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½ cup freeze-dried green beans
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½ cup freeze-dried corn
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¼ cup dried red bell peppers
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1 tsp dried minced garlic
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2–3 Tbsp olive oil
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Salt and pepper, to taste
Instructions
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Lightly mist the vegetables:
Place freeze-dried vegetables in a large bowl. Lightly spritz with water—just enough to moisten the surfaces without soaking. Let sit for 3–5 minutes. -
Season and oil:
Add olive oil, dried garlic, salt, and pepper to the bowl. Toss gently until vegetables are evenly coated. -
Roast:
Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast at 375°F for 15–20 minutes, turning once halfway through, until lightly browned and crisp at the edges. -
Serve:
Serve immediately as a quick, flavorful side to meats, grains, or holiday mains.
Tips
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Add a pinch of smoked paprika or chili flakes for a kick.
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Use a silicone baking mat for extra browning without sticking.
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Customize with any freeze-dried vegetables you have on hand.
For more produce-forward recipes, see “4 Festive Freeze-Dried Fruit Recipes for Thanksgiving Entertaining”.
How to Build a Winter Pantry with Freeze-Dried & Dried Vegetables
1. Store Smartly
Keep products sealed in airtight containers in a cool, dark cabinet.
2. Pair with Winter Proteins
Freeze-dried and dried vegetables go well with:
3. Balance Flavors
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Use corn and sweet potatoes for natural sweetness.
4. Prep Quick Mixes
Create jars of ready-to-cook blends using:
Just add broth for instant winter soups.
Creative Ways to Use Freeze-Dried & Dried Veggies in December
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Add freeze-dried peas or corn to breakfast scrambles.
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Use dried spinach and peppers in quiches or casseroles.
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Add dried sweet potatoes to grain bowls.
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Stir freeze-dried broccoli into creamy pastas.
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Use dried vegetable soup mix as a base for instant meals.
For snack ideas, try “Build a November Harvest Snack Board with Freeze-Dried Produce”.
Conclusion
A well-stocked winter pantry makes December cooking easier, warmer, and more satisfying. With freeze-dried and dried vegetables from Mother Earth Products, you can create comforting meals without the stress of constant grocery runs or produce waste.
Explore the full line of Freeze-Dried Vegetables and Dried Vegetables to keep your home ready for every cold, cozy moment this season.
