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INGREDIENTS

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
NUTRITIONAL INFORMATION

Beef Pepperoni and Rice Soup with

  • Energy 91 (Kcal)
  • Protein 3.2 (g)
  • Carbohydrate 11 (g)
  • Total Fat 4 (g)
HOW TO PREPARE

Beef Pepperoni and Rice Soup with

1
Add water, MAGGI Spring Season Soup, rice and onions. Bring to boil and simmer for 15-20 minutes or until rice is cooked.
2
Stir in pepperoni and parsley and serve.
REVIEWS

Beef Pepperoni and Rice Soup with

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