Veggie Rice Soup in a Mug
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A single-serving soup mix of vegetable soup mix, instant rice and seasonings, kept in a small bag. Add boiling water to a mug and let it stand.
Ingredients
- 1 1/2 tablespoons vegetable soup mix
- 3 tablespoons instant rice
- 1 teaspoon chicken bouillon granules
- 1/4 teaspoon onion powder
Equipment
- zip-top bags
- mug
Directions
- Put all the ingredients in a small zip-top bag and shake well.
- Close it and keep in a cool, dry place for up to 12 months.
Notes
Empty one packet into a mug, fill with boiling water, cover, let stand 3 to 5 minutes, serve.
Prepared soup refrigerated promptly, 3 to 4 days.
Nutrition
Serving: 32g | Calories: 125kcal | Carbohydrates: 21g | Protein: 2.8g | Fat: 3.1g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0.5mg | Sodium: 1086mg | Potassium: 68mg | Fiber: 0.8g | Sugar: 2.4g | Vitamin A: 1350IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); the dry mix as listed; what you add when cooking is not counted; vegetable soup mix counted as dry vegetable soup mix (one envelope 40 g), instant rice counted as instant rice, dry, chicken bouillon granules counted as beef bouillon powder. Brands and portions vary, so use it only as an approximation.
