MYO Vegetable Soup Mix
1/3 cup vegetable flakes (tomatoes, celery, onion, zucchini, onion, peas, broccoli and carrots, made by putting dried veggies in a blender until pea-sized)
1 tablespoon cracked wheat
1 tablespoon pasta, broken up
1/4 teaspoon dried parsley
1/4 teaspoon dried sweet basil
pinch garlic powder
pinch onion powder
salt and pepper to taste
To use as is, add to 2 c. boiling water
MYO Vegetable Soup Mix
Ingredients
- ⅓ cup vegetable flakes
- 1 tablespoon cracked wheat
- 1 tablespoon pasta broken up
- ¼ teaspoon dried parsley
- ¼ teaspoon dried sweet basil
- Pinch garlic powder
- Pinch onion powder
- Salt and pepper to taste
- 2 cups water
Equipment
Instructions
- Combine the vegetable flakes, cracked wheat, broken pasta, parsley, basil, garlic powder, onion powder, salt, and pepper in a small bowl or jar.
- Stir or shake well to distribute the seasonings evenly.
- Bring 2 cups water to a boil in a saucepan.
- Stir in the soup mix.
- Cook until the pasta, cracked wheat, and vegetables are tender, then serve hot.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time and cook time are estimates based on assembling one single-serving dry mix and simmering small pasta until tender.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best quality.
Refrigerate prepared soup within 2 hours and use within 3 to 4 days.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best quality.
Refrigerate prepared soup within 2 hours and use within 3 to 4 days.
Tried this recipe?
Let us know how it was!MYO Vegetable Soup Mix
Ingredients
- ⅓ cup vegetable flakes
- 1 tablespoon cracked wheat
- 1 tablespoon pasta broken up
- ¼ teaspoon dried parsley
- ¼ teaspoon dried sweet basil
- Pinch garlic powder
- Pinch onion powder
- Salt and pepper to taste
- 2 cups water
Equipment
Instructions
- Combine the vegetable flakes, cracked wheat, broken pasta, parsley, basil, garlic powder, onion powder, salt, and pepper in a small bowl or jar.
- Stir or shake well to distribute the seasonings evenly.
- Bring 2 cups water to a boil in a saucepan.
- Stir in the soup mix.
- Cook until the pasta, cracked wheat, and vegetables are tender, then serve hot.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time and cook time are estimates based on assembling one single-serving dry mix and simmering small pasta until tender.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best quality.
Refrigerate prepared soup within 2 hours and use within 3 to 4 days.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best quality.
Refrigerate prepared soup within 2 hours and use within 3 to 4 days.
Tried this recipe?
Let us know how it was!If you tried MYO Vegetable Soup Mix, what variation worked best for you?
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What is the purpose of the cracked wheat? I usually do not have this in the house. Could I sub something like rice or couscous or barley?