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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 66.7
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 59.8 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.1 g

View full nutritional breakdown of Instant Chicken Vegetable Soup calories by ingredient
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Instant Chicken Vegetable Soup

Submitted by: TENORETROMBE

Introduction

A great soup to keep on hand in your office A great soup to keep on hand in your office
Number of Servings: 10

Ingredients

    *Herb-Ox Granulated Chicken Boullion, Very Low Sodium, 6 tsp (remove)
    *Soy Protein Concentrate, 1.5 oz (remove)
    *Bob's Red Mill TVP by dry gram wt, 36 gram(s) (remove)
    Harmony House Dehydrated Mixed Vegetables, 40 gram(s) (remove)
    Harmony House Dehydrated Celery, 4 serving (remove)
    Wheat germ, crude, 9 grams (remove)
    Sage, ground, 1 tbsp (remove)
    Thyme, ground, 2 tbsp (remove)
    *Pepper, white, 1 tsp (remove)
    Pepper, black, .5 tsp (remove)
    Soy Flour, 36 grams (remove)
    Pepper, red or cayenne, .5 tsp (remove)
    Pepper, red or cayenne, 5 grams (remove)
    *Fleischmann's Yeast (instant dry yeast), 1 tsp (remove)

Directions

Blend dry ingredients well.
To make soup, add 2 tablespoons of mix to 6 oz of water. Allow to rest for 10 minutes or more to rehydrate. Microwave 1 1/2 minutes.

Serving Size: makes 6 to 10 lunch servings

Number of Servings: 10

Recipe submitted by SparkPeople user TENORETROMBE.






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