Hang Over Soup

Product of Canada

Hang-Over Soup

Our Hang-Over Soup is the perfect way to comfort yourself after some over indulging! This recipe is adapted from our grandmothers favorite comfort soup - a cabbage roll recipe for a quick and easy meal without all of the work!

PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING, LIKE STONES...

Remember: Add Soup Base to Taste!

If you’re in a rush, just bring 8 cups of water to a boil, and add the contents of our Hang-Over Soup! Stir frequently for 30 minutes. Enjoy with toast!

If you’re not in a rush, add a cup of rinsed sauerkraut and 1/2 a cup of diced kielbasa or wieners, add optional 1/4 cup salsa and bacon bits! Let it simmer for 30 minutes!

The result is a rich and hearty soup loaded with cabbage, meat & rice; perfect to cure your Hang-Over! This soup comes out very thick, almost stew-like, if you prefer a soupier consistency, you can add more water in the beginning!

Add salt and ground pepper to taste.

HANG OVER SOUP in the INSTANT POT 

1) Pour the tube of soup mix into the inner pot. Add optional items of choice (cabbage, canned

tomatoes, Kielbasa, clamato etc., add rinsed sauerkraut. Mix well.

2) Add 8 cups boiling water (or fill to max 2/3 line, add remaining water after cooking). Stir well.

3) Press “Sauté”, stirring the soup until it starts to bubble.

4) Press “Cancel”, put the lid on, steam vent closed.

5) Press “Soup”, select 12 minutes.

Use natural release or quick release. Stir well. Add water if the soup is too thick. Enjoy!

Ingredients:  long grain fancy rice, brown lentils, soup stock: (sugars (dextrose, corn syrup solids, sugar), salt, chicken fat (rosemary extract) corn flour, hydrolyzed plant protein, yeast extract, onion, celery, garlic, silicon dioxide, spices, disodium guanylate, disodium inosinate, citric acid, parsley dried veggies: carrots, onion flakes, white onion, red & green bell peppers, leek, celery, herbs & spices & a bay leaf

CONTAINS: WHEAT, SOY, CORN