If you want a fast, light soup without opening three cans and dirtying a stockpot, this little dry mix gets the job done. Stir together dried vegetable flakes, a bit of bulgur, a little pasta, and a few herbs, then keep it ready for a quick mug of soup whenever you need one.
It also makes a practical gift mix because the ingredients are shelf-stable, inexpensive, and easy to portion. If you like simple pantry mixes, you might also enjoy Sun Dried Tomato & Penne Soup Mix in a Jar or Homemade Dry Onion Soup Mix.
Stored airtight in a cool, dry cupboard, this dry soup mix keeps best for about 6 months for best flavor and texture, though properly dried vegetables may last longer. That estimate stays conservative because dried vegetables usually have a shorter storage life than many other dry pantry items. For the best quality, keep moisture out, use fully dried vegetable flakes, and tuck the mix in a jar or vacuum-sealed bag away from heat and light. Guidance on storing dried foods in airtight containers in a cool, dry place matches recommendations from the National Center for Home Food Preservation. It is handy for lunch mugs, light suppers, care packages, and homemade gift baskets.
Cup of Veggie Soup Mix Recipe
You’ll Need:
- 1/3 cup vegetable flakes
- 1 tablespoon cracked wheat (bulgur)
- 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
Layer the vegetable flakes, bulgur, broken pasta, parsley, basil, garlic powder, onion powder, salt, and pepper in a large cone-shaped bag, jar, or vacuum bag. Seal it tightly, then attach directions for use so nobody has to play guessing games at lunchtime.
Expert Tip: Keep the vegetable pieces about pea-sized, not powdered. If they are too fine, they sink fast and turn the broth murky instead of giving you a nice spoonful of vegetables in each sip.
To Use:
Place one full batch of the dry mix in a thermos and pour 2 cups boiling stock over it. Seal the thermos and let it stand until the vegetables, bulgur, and pasta soften, about 20 to 30 minutes depending on the size of your dried vegetables and pasta pieces.
One batch makes about 2 cups prepared soup, which is enough for 1 large mug serving. For a heartier meal, serve it with crackers, toast, or half a sandwich. If you like quick single-serve soups, Veggie Rice Soup in a Mug is another easy pantry option.
Store the dry mix in an airtight jar, vacuum-sealed bag, or tightly sealed gift cone in a cool, dry pantry for up to 6 months for best quality. Once prepared with hot stock, refrigerate leftovers within 2 hours and use them within 3 to 4 days. Freeze leftover prepared soup up to 3 months if you want to stretch it a little farther.
Note: The 20 to 30 minute standing time and the 6 month dry-storage window are practical estimates based on the mix ingredients and standard dried-food storage guidance. If your vegetable flakes are extra small, the soup will soften faster. If they are chunkier, give it a bit more thermos time.
💸 Budget101® Price Breakdown: Cup of Veggie Soup Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Vegetable flakes |
$4.98 |
1/3 C. |
$0.29 |
|
Cracked wheat |
$4.48 |
1 T. |
$0.07 |
|
Pasta |
$0.92 |
1 T. |
$0.01 |
|
Dried parsley |
$1.24 |
1/4 t. |
$0.01 |
|
Dried sweet basil |
$1.24 |
1/4 t. |
$0.02 |
|
Garlic powder |
$1.24 |
Pinch |
$0.01 |
|
Onion powder |
$1.24 |
Pinch |
$0.01 |
|
Salt and pepper to taste |
$2.48 |
1 ≈ a light shake |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$0.43 |
👨👩👧👦 Cost Per Serving |
$0.43 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
Frequently Asked Questions about Cup of Veggie Soup Mix
Absolutely. Swap the tablespoon of bulgur for the same amount of quick barley, instant rice, couscous, or a little extra broken pasta. The goal is simply to give the soup a small starchy backbone so it feels like lunch instead of hot vegetable water.
Use a tiny shape that softens quickly, such as ditalini, alphabet pasta, or broken vermicelli. Keep the pieces small, about pea-size or smaller, so they hydrate in the thermos at the same pace as the dried vegetables instead of staying stubbornly chewy.
Stock gives you the best flavor, but boiling water works in a pinch if your mix is already seasoned well. If you use plain water, add a bouillon cube or about 1 teaspoon bouillon granules so the soup tastes intentional instead of like you forgot a step.
Plan on 20 to 30 minutes. Start checking at 20 minutes if your pasta is very small and your vegetable flakes are finely chopped, but give it the full 30 if the vegetables are thicker or the pasta pieces are a little larger.
Make sure every ingredient is fully dry before you pack it, then use a tightly sealed container and keep it away from steam and stove heat. If your kitchen runs humid, tuck the jar into a cupboard instead of leaving it on the counter where it can absorb moisture every time you boil pasta or potatoes.
It scales very well. Multiply every ingredient by the number of servings you want, then divide the finished mix into single portions so each jar still matches 2 cups of boiling stock. That saves you from giving somebody a cute jar and a math problem.
Tomatoes, celery, onion, zucchini, peas, broccoli, and carrots all fit this mix nicely because they rehydrate reasonably well in hot liquid. Chop or pulse them to about pea-size after drying so they soften faster and distribute evenly through the soup.
Add 1 to 2 tablespoons more pasta or bulgur, or stir in a spoonful of cooked beans when you serve it. You can also pair the mug with toast, crackers, or a grilled cheese if you want it to eat like a real meal instead of a light snack.
Toss it if you see moisture, soft spots, sticking, mold, or any off smell. Even when it is still safe-looking, dried herbs and vegetables lose punch over time, so if the mix smells flat and the colors look dull, make a fresh batch for better flavor.
You can, but a thermos holds heat better and gives the vegetables and pasta more time to soften. If you use a mug, cover it tightly with a saucer or foil and expect a slightly longer soak or a firmer texture at the end.
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🖨️ Print-Friendly Cup of Veggie Soup Mix
Cup of Veggie Soup Mix
Ingredients
- ⅓ cup vegetable flakes
- 1 tablespoon cracked wheat bulgur
- 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
Equipment
Instructions
- Layer the vegetable flakes, bulgur, broken pasta, parsley, basil, garlic powder, onion powder, salt, and pepper in a large cone-shaped bag, jar, or vacuum bag.
- Seal tightly and attach directions for use.
- To prepare, place the dry mix in a thermos and pour 2 cups boiling stock over it.
- Seal and let stand 20 to 30 minutes, or until the vegetables, bulgur, and pasta are tender.
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
One batch yields about 2 cups prepared soup, enough for 1 large mug serving.
Dry mix storage: about 6 months in an airtight container in a cool, dry pantry for best quality.
Prepared soup storage: refrigerate leftovers within 2 hours and use within 3 to 4 days.
Estimated ingredient costs were calculated from current online package prices and will vary by store and date.
