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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 297.2 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 7.1 g
  • Protein: 7.6 g

View full nutritional breakdown of dehydrated veggie soup calories by ingredient
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dehydrated veggie soup

Submitted by: OHOYOLVKSI

Introduction

1 can each rotel and beans, plus dry couscous. The other ingredients are dehydrated (amounts are before dehydration). 1 can each rotel and beans, plus dry couscous. The other ingredients are dehydrated (amounts are before dehydration).
Number of Servings: 5

Ingredients

    1 small can black beans
    1 12 oz can rotel
    1/3 c. whole wheat pearl couscous (optional)
    home dehydrated vegetables to taste (crumble dryed kale before re-hydrating).

Tips

Filling low-cal soup for cold days, and not bad cold on hot days. Dyhydrating intesifies flavors. after veggies are done and couscous is tender, you can add 3 slices non-fat cheese slices to make a creamy, more rich tasting soup.


Directions

empty all ingredients into sauce pan except couscous, add enough water to cover all ingredients, bring to boil, add couscous, reduce heat and simmer until couscous is tender.

Serving Size: makes 5-2 cup servings






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