Ramen Vegi Soup

Everything came from my food storage.

Browsing Pinterest, I came across a wonderful blog post about simplifying your life with children. It’s a wonderful read, and it lead me to another post about this lady’s daily routine. Part of their routine is lunch, like most people, and she says that she just makes soup for lunch, because it simplifies things. I love soup! For some crazy reason, it never occurred to me that it would be okay to eat soup everyday. So, today I made soup. This is a food storage soup all the way.

Ramen Vegi Soup


  • 1/4 C onions (FD)
  • 1/2 C dehydrated carrots
  • 2 C green beans (FD)
  • 1 C green peas (FD)
  • 1 can of diced tomatoes
  • 2 pkg ramen, crushed and seasoning packets removed
  • 1 qt of chicken stock
  • 1 qt of water
  • Salt and pepper


  1. In a large pot, combine stock, water, onions, carrots, green beans, green peas, and tomatoes.
  2. Bring to a boil.
  3. Season with salt and pepper.
  4. Add ramen, and cook for 3 minutes.
  5. Serve with milk.

It’s delicious, easy, and a great way to get rid of all those ramen noodles before they go stale.

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