Soda Bottle Soup Mix

Ingredients

• 1 cup Freeze‑Dried Mirepoix (onion, carrot, celery) (Freeze‑dried mix; rehydrates during cooking)
• 1 piece Oxygen Absorber (300 cc size; keeps mix dry for up to a year)
• 0.5 cup Pearled Barley (Cooks in ~20‑25 min; quicker than hull barley)
• 0.5 cup Green Split Peas (Dried; adds protein and texture)
• 0.5 cup Mixed Lentils (brown & yellow) (Combination of brown and yellow lentils for flavor and color)
• 0.5 cup Quinoa (Provides protein and quick cooking grain)
• 1 cup Small Pasta (ditalini or similar) (Tiny tube pasta; adds heartiness)
• 6 cubes Country Chicken Bouillon Cubes (Each cube flavors 2 cups water; use beef cubes for a richer broth if desired)
• 0.5 teaspoon Garlic Powder (Packed into flavor straw)
• 0.5 teaspoon Lemon Pepper (Packed into flavor straw)
• 1 tablespoon Dried Parsley (Packed into flavor straw; adds fresh herb flavor)

Instructions

1. Sanitize the Bottle

   Wash the empty soda bottle with hot, soapy water, rinse well, and place it on a windowsill to air‑dry completely for at least 24 hours.

   Time: PT12H

2. Add Freeze‑Dried Mirepoix

   Using the paper funnel, carefully pour 1 cup of freeze‑dried mirepoix into the bottom of the dry bottle.

   Time: PT2M

3. Insert Oxygen Absorber

   Place the 300 cc oxygen absorber on top of the mirepoix, letting it rest near the bottom of the bottle.

   Time: PT1M

4. Add Pearled Barley

   Add ½ cup of pearled barley over the absorber.

   Time: PT1M

5. Add Green Split Peas

   Add ½ cup of green split peas.

   Time: PT1M

6. Add Mixed Lentils

   Add ½ cup of mixed brown and yellow lentils.

   Time: PT1M

7. Add Quinoa

   Add ½ cup of quinoa (or bulgur rice if preferred).

   Time: PT1M

8. Add Small Pasta

   Add 1 cup of ditalini‑style pasta.

   Time: PT1M

9. Add Bouillon Cubes

   Drop six country chicken bouillon cubes into the bottle; they will dissolve when water is added.

   Time: PT1M

10. Prepare Flavor Straw

    Take a sturdy straw, fill it with ½ tsp garlic powder, ½ tsp lemon pepper, and 1 tbsp dried parsley. Pack the spices tightly, pinch the ends, and seal with a small piece of tape.

    Time: PT5M

11. Insert Flavor Straw

    Insert the sealed flavor straw into the bottle, positioning it near the top so it can be easily pulled out when cooking.

    Time: PT1M

12. Seal and Label

    Cap the bottle tightly, label with flavor (e.g., "Chicken Soup Mix"), date, and store in a cool, dry place.

    Time: PT2M

13. Cook the Soup

    When ready to eat, pour 3 quarts (12 cups) of water into a large pot, add the entire contents of the bottle, and bring to a gentle boil. Reduce heat and simmer 20‑30 minutes, stirring occasionally. If you prefer firmer pasta, add the pasta during the last 10 minutes.

    Time: PT30M

    Temperature: 190°F

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

45 g

Fat

2 g

Fiber

8 g

Ingredient Substitutions

• Instead of Freeze‑Dried Mirepoix (onion, carrot, celery): Fresh mirepoix (use 1 cup fresh, dehydrate first)
• Instead of Pearled Barley: Hull barley (increase cooking time)
• Instead of Green Split Peas: Yellow split peas
• Instead of Mixed Lentils (brown & yellow): Red lentils (cooks faster)
• Instead of Quinoa: Bulgur wheat, Millet
• Instead of Small Pasta (ditalini or similar): Orzo, Acini di pepe
• Instead of Country Chicken Bouillon Cubes: Beef bouillon cubes, Vegetable bouillon
• Instead of Garlic Powder: Granulated garlic
• Instead of Lemon Pepper: Lemon zest + cracked pepper
• Instead of Dried Parsley: Dried cilantro

Equipment Needed

• 1‑Liter Plastic Soda Bottle
• Paper Funnel
• Scissors
• Masking Tape
• Measuring Cups
• Mixing Spoon
• Large Pot

Critical Steps — Do Not Skip

• Ensuring the soda bottle is completely dry before filling.
• Packing the flavor straw tightly and sealing it securely.
• Using the correct number of bouillon cubes to achieve proper broth strength.

Chef Tips from the Video

• Pearled barley cooks faster than hull barley, keeping total simmer time around 30 minutes.
• If you have a dehydrator, you can make your own freeze‑dried mirepoix for even lower cost.
• Use a small kitchen scale for precise grain measurements; ½ cup barley ≈ 80 g.

Troubleshooting

Storage

Refrigerator: Not required; store at room temperature in a cool, dry place.

Freezer: Not recommended; the bottle may become brittle.

Room temperature: Store upright in a pantry away from direct sunlight for up to 12 months.

Make-Ahead Tips

• Assemble multiple bottles at once and label each flavor clearly.
• Store bottles on a shelf that stays below 75°F (24°C) for optimal shelf life.
• If you prefer a vegetarian version, replace bouillon cubes with vegetable bouillon and omit the meat‑based flavor straw.

Frequently Asked Questions