Emergency Soup

The only equipment required for this soup is a way to boil water at lunch (a kettle, measuring cup/mug and and a microwave, fireball, whatever works!) and a sturdy container. I use pint mason jars with reusable (and washable) plastic lids, but any heat safe dish with a lid would work. This can work with about any prepared grain or fast-cooking/par cooked noodles! Cellophane (or mung bean) noodles are one of my favorites for emergency soup because they fit so nicely in the jars, but cooked quinoa, millet, and rice all make great additions.

2 teaspoons Better than Bouillon veggie or mushroom soup base
dash of garlic powder
salt and pepper to taste
sriracha or other hot sauce to taste
½ a shredded or ribboned carrot
¼ cup frozen peas
½ cup cooked millet or quinoa or one bundle cellophane noodles
½ cup shredded or torn spinach

Optional Ingredients:
leftover cooked lentils
cooked grains like barley
par-cooked or fast-cooking noodles
edamame
cooked chickpeas
veggies that don’t need to be cooked (mushrooms, kale, zucchini/summer squash, red or green onions)

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