I’ve seen those monastery soups before. I never salt soup I am making. Hubby likes way more than I do and I go more for a complex rich broth so I don’t need the salt. I already have 15 bean with smoked hamhock, split pea, and potato leek in the freezer in 2 serving containers. I ver freeze chicken soup or any soup with noodles. Lately I have been using super fine noodles sometimes rice noodles. I have been buying frozen natural chicken backs from a guy up the road who had a whole organic business. I use those for soup and may add a chicken breast cut up for ore meat if I have one. Also add a dash of soy sauce and some better then boullion , not much just a teaspoonful per pot. I also got these online a couple of times and really like them to add some to chicken soup. A one pound bag make a lot of pots. https://www.amazon.com/dp/B001VNKZQY?psc=1&ref=ppx_yo2ov_dt_b_product_details
My Dad was a Prepper since for-ever. When I was moving him to Assisted Living and cleaning out his apartment, he had the second bedroom FULL of dried and condensed foods; CRATES of the stuff!
I am still going through his stash (too good to give up!) and have TONS of dehydrated veggies that I’m STILL adding to soups and stews...and will be for at least another year to come.
Thanks, Dad! ;)