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Bob's Red Mill Vegi Soup Mix Description
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High Fiber
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Non GMO Project Verified
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Kosher
Our Vegi soup mix is made from a hearty combination of green split peas, yellow split peas, barley, lentils and pasta. Add your favorite herbs and seasoning to make delicious soups and stews.
Dear Friends,
Over the past 40 years, I've been pleased to see that our customers recognize the value of wholesome, nutritious foods. We in turn understand the important of an easy-to-prepare meal. That's why we created this delicious soup mix, which you can make with just a few ingredients. While it simmers, we hope you'll spend time making something just as valuable - lasting memories of time spent together.
To your good health, Bob Moore
Directions
Basic Cooking Instructions
Rinse 1 cup soup mix and place in a large pot with 4 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 60 minutes. Add vegetables and seasonings as desired, then serve.
Makes 4 servings
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (50 g)
Servings per Container: About 16
| Amount Per Serving | % Daily Value |
|
| Calories | 180 | |
|
| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 34 g | 12% |
|
| Dietary Fiber | 7 g | 25% |
|
| Total Sugars | 1 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 10 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 18 mg | 2% |
|
| Iron | 3 mg | 15% |
|
| Potassium | 393 mg | 8% |
|
Other Ingredients: Green split peas, yellow split peas, barley, lentils, vegetable pasta (semolina wheat flour, spinach powder, tomato powder and/or paprika powder, niacin, iron, thiamine mononitrate, riboflavin and folic acid), red lentils.
Contains: Wheat
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Summer Garden Vegetable Stew
There’s nothing dull about this
stew! Vibrant in taste and color, this vegetable stew recipe takes the best of
seasonal summer veggies and mingles them beautifully. Garlic and capers add character to classic stew ingredients like potatoes and green beans. Drizzle with homemade fresh herb purée for even brighter flavors, and you have a hearty, nutritious,
plant-based bowl of deliciousness.
Summer Garden Vegetable Stew
- 2 Tbsp. olive oil
- 1 medium-sized sweet onion (minced)
- 2 garlic cloves (minced)
- 1 bell pepper (red, orange or red, medium dice)
- 1-1/2 cups green beans or flat Italian beans (trimmed, cut into pieces)
- 2 cups tricolor baby potatoes (halved)
- 2 cups vegetable stock (or water)
- 1 cup cherry tomatoes (halved)
- 2 bay leaves
- 1 tsp. salt
- Dash pepper (to taste)
- 1-1/2 Tbsp. capers (rinsed)
- 2 summer squash (green and yellow, medium dice)
- 2 ears corn
- Handful fresh basil and parsley (chopped)
Herb Puree
- 1 cup basil and parsley leaves (loosely packed)
- 1/2 cup olive oil
- Pinch salt
- In medium pot, heat olive oil on medium heat. Sauté onions, garlic and peppers 2-3 minutes until slightly softened.
- Add water or stock and stir in green beans, potatoes, cherry tomatoes, bay leaves, salt, pepper and capers. Bring to boil, lower heat to simmer, cover and cook for 15 minutes.
- Stir in summer squash and corn; cover and simmer for 15-20 minutes or until potatoes are tender. Taste and add salt if needed.
- To make herb purée, add cleaned and dried herbs, olive oil and salt to blender. Puree until smooth.
- Mix in chopped fresh herbs right before serving, and drizzle individual portions with herb purée.
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