Mason jar chickpea & vegetable noodle soup
5
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Like instant soup, only homemade and better! Ours is simple to carry with you and ready when you want to eat—just add hot water. Stir up and remember to let the jar stand a few minutes so the flavours come together. You can add 2 cups of hot broth to the Mason jar instead of the soup starter and water, if you prefer.
Ingredients
Reduced-sodium chicken base
3¾ tsp(s)
Dry ramen noodles (without flavour packet)
½ package(s)
Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)
2 cup(s)
Canned drained chickpeas
1 cup(s), rinsed and drained
Dried oregano
½ tsp(s)
Garlic powder
½ tsp(s)
Grated Parmesan cheese
2 tsp(s)
Instructions
1
Line up two large 3- to 4-cup Mason jars. Into each jar, place 2 tsp soup starter (or enough for 2 cups broth), half of noodles, frozen vegetables, chickpeas, oregano, and garlic powder.
2
Into 2 small baggies or storage containers, divide Parmesan and pack in refrigerator alongside the filled, sealed, jars.
3
When ready to eat, to each jar, add 2 cups boiling water, stir, and let stand 3 minutes for noodles to cook. Garnish with Parmesan.
4
Serving size: about 2 1/2 cups
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