Pocket Soup
Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.
Yield
servingsPrep
15 minCook
?Ready
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
split peas
dried |
|
| 2 | tablespoons |
cracked wheat (bulgur)
|
*
|
| ¼ | cup |
vegetable flakes
dehydrated |
* |
| 2 | teaspoons |
sesame seeds
|
|
| 2 | teaspoons |
sunflower seeds
|
|
| 1 | teaspoon |
nutritional yeast flakes
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
split peas
dried |
|
| 3E+1 | ml |
cracked wheat (bulgur)
|
*
|
| 59 | ml |
vegetable flakes
dehydrated |
* |
| 1E+1 | ml |
sesame seeds
|
|
| 1E+1 | ml |
sunflower seeds
|
|
| 5 | ml |
nutritional yeast flakes
|
|
| 2.5 | ml |
salt
|
|
Directions
Grind split peas, cracked wheat, vegetable flakes and seeds in blender until they are a fine powder.
Combine ground mixture with yeast and salt.
Store in a covered container at room temperature.
To use, add 1 heaping teaspoon soup mix to 6 ounces of boiling water, or 2 level teaspoons to 1 cup boiling water.
Stir, let sit a few minutes, and serve.
Makes ¾ Cup dried soup mix - enough for 18 cups of soup.
