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Homemade Instant Soup Jars
10 min prep time
5 min cook time
1serving
Recipe by
DaVita
Photo by
DaVita
How to Make Homemade Instant Soup Jars
Instant soups are a convenient and inexpensive meal, but they are loaded with sodium. This homemade version is easy to prepare ahead of time (make a few at a time for easy meal prepping) so you can enjoy the same convenience, but a much healthier version! This recipe calls for coconut aminos, which is a lower sodium (only 90 mg per tsp!), gluten-free substitute for soy sauce. If you're trying to cut back on sodium, coconut aminos are a great alternative to soy sauce to keep in your pantry. To make the hard-boiled egg for this recipe, try our favorite method here.
10 min prep time
5 min cook time
1serving
1 soup jar with 1 hard boiled egg
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Step-By-Step Instructions:
- Layer rice, frozen vegetables, cabbage, and carrot in a 16 oz glass jar with lid.
- In a small bowl mix coconut aminos, sesame oil, ginger, garlic powder and red pepper flakes. Pour over rice and vegetables. Top with a lid and refrigerate.
- Remove jar from refrigerator at least 15 minutes before you are ready to eat.
- Pour 5 ounces boiling water into the jar, close the lid and shake to combine. Let ingredients steep in unopened jar for 2 minutes.
- Peel and slice the hard-boiled egg, and add to the soup. Pour contents from jar into a bowl, or enjoy straight from the jar!
Nutrition facts
1 Serving
-
Serving Size
1 soup jar with 1 hard boiled egg
- Amount per serving Calories 270
-
Total Fat
11g
- Saturated Fat 2.5g
- Cholesterol 190mg
- Sodium 190mg
-
Total Carbohydrate
32g
- Dietary Fiber 4.6g
- Total Sugars 4g
- Protein 10g
- Potassium 360mg
- Phosphorous 200mg
Ingredients
frozen chopped veggie mix, such as broccoli, cauliflower, and carrots
1/2 cup
cooked brown rice
1/2 cup
shredded cabbage
1/2 cup
shredded carrot
1 tbsp
coconut aminos
1 tsp
sesame oil
1 tsp
fresh grated ginger
1/2 tsp
garlic powder
1/2 tsp
crushed red pepper flakes (optional)
1 pinch
hard-boiled egg
1
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