Cup of Vegetable Soup
Yield
2 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable flakes
dried |
* |
| 1 | tablespoon |
cracked wheat (bulgur)
|
|
| 1 | tablespoon |
pasta
|
*
|
| ¼ | teaspoon |
parsley leaves
dried |
|
| ¼ | teaspoon |
basil
dried |
*
|
| 1 | pinch |
garlic powder
|
*
|
| 1 | pinch |
onion powder
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | cups |
stock
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable flakes
dried |
* |
| 15 | ml |
cracked wheat (bulgur)
|
|
| 15 | ml |
pasta
|
*
|
| 1.3 | ml |
parsley leaves
dried |
|
| 1.3 | ml |
basil
dried |
*
|
| 1 | pinch |
garlic powder
|
*
|
| 1 | pinch |
onion powder
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 473 | 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.
