CUP SOUP RECIPE RECIPES

Name: Homemade Cup-Of-Vegetable Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 cups, 1 serving(s)
Ingredients: 1/3 cup dried vegetable flakes (any combination of tomatoes, peas, broccoli, zucchini, celery, carrots, etc.); 1 tablespoon Bulgar wheat; 1 tablespoon broken spaghetti noodles; 1/4 teaspoon dried parsley; 1/4 teaspoon dried basil; 1 pinch garlic powder; 1 pinch salt and pepper (to taste); 2 cups boiling broth (chicken, beef or vegetable)

HOMEMADE CUP-OF-VEGETABLE SOUP RECIPE - FOOD.COM

Homemade Cup-Of-Vegetable Soup Recipe - Food.com image

This is a very healthy and delicious soup made from dried vegetables. I recently bought a new food dehydrater and this was in a recipe booklet that came with the product. This soup cooks in your thermos and is ready to eat by lunchtime making it perfect to throw together in the morning and take to work or on hikes, etc. I usually prepare all of the ingredients the night before and store them in the thermos and then just add the boiling stock in the morning.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 cups, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup dried vegetable flakes (any combination of tomatoes, peas, broccoli, zucchini, celery, carrots, etc.)
1 tablespoon Bulgar wheat
1 tablespoon broken spaghetti noodles
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1 pinch garlic powder
1 pinch salt and pepper (to taste)
2 cups boiling broth (chicken, beef or vegetable)

Steps:

Place the dried vegetables in a blender and whir until they are the size of small flakes. Measure out 1/3 cup of the vegetable flakes and reserve the rest for another use.
Place the 1/3 cup of flaked vegetables in a pint thermos and add the parsley, basil, garlic powder, salt, pepper, wheat and pasta; stir together.
Bring the broth to a rolling boil and pour over the dry ingredients in the thermos.
Quickly cover the thermos and close securely.

Nutrition Facts : Calories 48, FatContent 1.5, SaturatedFatContent 0.7, CholesterolContent 1.6, SodiumContent 2718.1, CarbohydrateContent 6, FiberContent 0.5, SugarContent 2.9, ProteinContent 3

BUTTERCUP SQUASH SOUP RECIPE | ALLRECIPES

Buttercup Squash Soup Recipe | Allrecipes image

A creamy soup with a ton of flavor. You can substitute any winter squash.

Provided by leahmarie5

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 10 cups

Number Of Ingredients 9

Ingredients

1 large buttercup squash, halved and seeded
3 tablespoons butter
1 yellow onion, diced
4 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon freshly ground black pepper, or to taste
? teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese, softened

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
Bake squash in the preheated oven until tender, about 45 minutes.
Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

Nutrition Facts : Calories 186.2 calories, CarbohydrateContent 18.8 g, CholesterolContent 35.8 mg, FatContent 11.7 g, FiberContent 3.2 g, ProteinContent 4.1 g, SaturatedFatContent 7.2 g, SodiumContent 483.1 mg, SugarContent 5.4 g

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