Arts &Crafts, How-To's, Upcycling & Repurposing

Good for a rainy day or to prepare for an emergency. This version of soup is healthier for you than the prepackaged or canned soups.

“Pocket soup” was carried by colonial travellers, as it could easily be prepared with a little hot water. Canned and dehydrated soups were available in the 19th century. These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry. Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc)

Today, we are so used to going the easy route and buying already prepackaged soup.

Once you make instant soup mixes, you’ll realize how quick and easy it can be.

Ingredients needed:

• 1-1/2 tablespoons chicken bouillon powder 
• 2 teaspoons tomato powder
• 1/8 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/3 cup dehydrated vegetables
• 1/3 cup uncooked pasta noodles

Supplies needed:

• Jar with lid

• Measuring cups

• Teaspoons

• Tablespoon

Step 1:

Measure out all your ingredients one by one and put them in the jar.

Replace lid and label your jar.

** When you are ready to make the soup **

• In a pot on the stove boil 1 & 3/4 cups of water to a boil.

• Once water is boiling, pour all the ingredients in the jar into the boiling water. Stirring frequently, let it cook for 7-8 minutes or until pasta is cooked all the way. (That’s the best way I can tell)

Enjoy!

~ Mel