Veggie Chip Soup

Raid the bulk aisle for this quick easy backpacking lunch or dinner.

Veggie Chip Soup

Tested by 

Ash, Bearcanbetty, Earthmama

Yields 2
Servings
Ingredients
15
Minutes

~8 oz /
~225 g

Weight per serving
Vegetarian, Gluten Free

Ingredients

  • Vegetable Chips, crushed - 8 oz / 250 g
  • Water - 16 oz / 500 ml
  • Garlic Powder - 1/2 tsp / 2 g
  • French’s Fried Onions - 1/4 C / 90 g
  • Parmesan Crisps - 1/4 C / 90 g
  • Salt - to taste
  • Rice Vinegar - 1/2 tsp / 5 g

Steps

1. TURN ON BURNER: HIGH HEAT
2. Add all except vinegar. Boil
3. Simmer for 5-10 min until soft
4. Add vinegar
5. Stir

EAT & PACK IT OUT

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