Some good suggestions so far, thankyou.
I am still playing around with combinations and drying different components with the aim of making some cuppa soups for my walk in Nadgee next week. The aim for me is to make a warming beverage that is part of a meal, rather than a thick chunky meal in itself. So after arming myself with some good quality stock powders and reading that 1 tsp will make 2 cups of stock I got myself some jars. Each jar will make about 2-3 cups of soup (i imagine using 1-2 Tb of the mix, but this depends on how thick and flavoursome you want the soup) and these are my combinations so far:
Beef and vegetable: 1 tsp beef stock powder, 1/2 tsp dried parsley, 1 tsp dried peas, 1 tsp dried brocolli, 1 tsp dried cauliflower, 1 tsp dried mushrooms
Chicken and noodle: 1 tsp chicken stock powder, 1 Tb crushed brown rice noodles, 1 tsp dried zucchini, 1 tsp dried peas, 1/2 tsp dried chives, pinch of dried lemon rind, 1 tsp dried kale
Minestrone: 1 tsp veg stock powder, 1 tsp dried capsicum, 1 tsp dried peas, 1/2 tsp dried tomato, pinch of paprika, parsley, basil, oregano, rosemary (all dried and crushed), 1 Tb crushed brown rice noodles, 1 tsp kale, 1 tsp broccoli.
Asian style: 1 tsp chicken stock powder, 1 Tb crushed brown rice noodles, 1/2 tsp shiitake mushrooms, pinch of chilli flakes, 1/2 tsp fried dried shallots, pinch of lime rind powder, dried coriander leaves, ginger powder, 5 spice powder.
From here, I am planning a Carrot and coriander version and chicken and lemongrass. I think the key is to keep the components quite fine and i have been using a spice grinder to blitz (not quite to powder for the veggies) after dehydrating. Some things i have cooked before drying (broccoli, cauli, peas), but some, as mentioned previously, can be dried from raw (zucchini).
The advantage is that I can choose my ingredients, dry my own from my garden, but also i can cut down on packaging as i will keep the mix in one snap lock bag and just take a spoonful out at a time. I'll report further down the track.