Veggie Soup

Veggie Soup
Recipe Type: Dinner, Soups
Cuisine: Freezer Bag Cooking, Insulated Mug Method, One Pot Meals
Author: Sarah
Prep time:
Total time:
Serves: 1
Description Hearty soup that can be customized.
  • 1⁄3 c diced dried veggie blend
  • 2 T bulgur
  • 1⁄4 c angel hair pasta, crumbled up
  • 2 t lower sodium vegetable boullion
  • 1⁄4 t dried parsley
  • 1⁄4 t dried basil, crumbled
  • 1⁄4 t dried garlic, powder or diced
  • 1⁄4 t onion powder (not onion salt!)
  • 2 c water
  1. At home pack all the dry ingredients in a small bag or quart freezer bag.
  2. FBC method:
  3. Add 2 cups hot water to the bag. Seal tightly and put in a cozy for 15 to 30 minutes.
  4. Insulated mug method:
  5. Ad the dry ingredients to your mug, add 2 cups boiling water. Cover tightly and let sit for 15 minutes.
  6. One pot method:
  7. Add the dry ingredients to the water in your pot. Bring to a boil, take off the stove and cover tightly. Let sit for 15 minutes. In cool temperatures use a pot cozy to keep warm.
  8. Add salt and pepper to taste, as desired or sprinkle with Parmesan cheese.
Make heartier by adding in a couple Tablespoons of precooked/dehydrated beans. To make for faster rehdyration time, whirl the dried vegetables in your blender or mini food chopper to make “flakes”, or use freeze-dried from Just Tomatoes.[br]For vegetable blend and beans see here:[br][br]