- 4½ cups water or 1125 ml
- 1 sachet MAGGI Spring Season Soup
- 2 tablespoons Egyptian rice
- 1 small onion or 100 g, cut into thin slices
- 50 g beef pepperoni , chopped coarsely
- 1 tablespoon fresh parsley
Beef Pepperoni and Rice Soup
INGREDIENTS
Beef Pepperoni and Rice Soup with
Beef Pepperoni and Rice Soup with 
- 4½ cups water or 1125 ml
- 1 sachet MAGGI Spring Season Soup
- 2 tablespoons Egyptian rice
- 1 small onion or 100 g, cut into thin slices
- 50 g beef pepperoni , chopped coarsely
- 1 tablespoon fresh parsley
HOW TO PREPARE
Beef Pepperoni and Rice Soup with
Beef Pepperoni and Rice Soup with
1
Add water, MAGGI Spring Season Soup, rice and onions. Bring to a boil and simmer for 15-20 minutes or until rice is cooked.
2
Stir in pepperoni and parsley and serve.
NUTRITIONAL INFORMATION
Beef Pepperoni and Rice Soup with
Beef Pepperoni and Rice Soup with
- Energy 91 (Kcal)
- Protein 3.2 (g)
- Carbohydrate 11 (g)
- Total Fat 4 (g)
REVIEWS
Beef Pepperoni and Rice Soup with
