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Cup of Vegetable Soup

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Submitted by gail's favorites

YIELD

2 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

79
CUP ML VEGETABLE FLAKES
dried *
1 15
TABLESPOON ML CRACKED WHEAT (BULGUR)
1 15
TABLESPOON ML PASTA *
¼ 1.3
TEASPOON ML PARSLEY LEAVES
dried
¼ 1.3
TEASPOON ML BASIL
dried *
1 1
PINCH PINCH GARLIC POWDER *
1 1
PINCH PINCH ONION POWDER *
2 473
CUPS ML STOCK
hot

Directions

Place dried vegetable in a blender and whirl til they are the size of small peas.

Measure out ⅓ cup, use the rest some other time. Put this and the other ingredients in a thermos.

Pour boiling broth over and let sit.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 159 11% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 778mg 32%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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