A vegetarian soup, if prepared as directed, is far more filling than it might appear at first glance. It’s packed with protein from the angel hair pasta and of bulgur, which is cracked wheat berries, that are parcooked (think of it as being like a wheat version of instant rice). Bulgur in a soup gives an almost meat-like texture. This soup recipe is also low in sodium.
While it was tested for an FBC (FreezerBagCooking) recipe, it shines best as a One Pot method recipe. The dried vegetables taste best if brought to a boil in the water and plump up the most.
Veggie Soup
Ingredients:
- 1/3 cup dried veggie blend
- 2 Tbsp bulgur
- ¼ cup angel hair pasta, crumbled up
- 2 tsp lower sodium vegetable bouillon
- ¼ tsp dried parsley
- ¼ tsp dried basil, crumbled
- ¼ tsp dried garlic, powder or diced
- ¼ tsp onion powder (not onion salt!)
Instructions:
At home, pack all the dry ingredients in a sandwich bag or quart freezer bag.
FBC method:
Add 2 cups hot water to the bag. Seal tightly and put in a cozy for 30 minutes.
Insulated mug method:
Add the dry ingredients to your mug, then add 2 cups boiling water. Cover tightly, and let sit for 15 minutes.
One pot method:
Add the dry ingredients to 2 cups of 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.
Add salt and pepper to taste, or sprinkle with Parmesan cheese.
Serves 1 to 2.
Notes:
Make it heartier by adding a couple of Tablespoons of cooked and dehydrated beans. Canned beans rinsed and dehydrated are great for this.
To speed up rehydration for FBC method, whirl the dried vegetables in your blender or mini food chopper to make “flakes,” or use freeze-dried.
This soup calls for low-sodium flavoring, as I developed the recipe for readers who needed low-sodium choices. Add salt as desired, or if you like salty, use regular broth powder.
