My Plantcentric Journey

I’ve gotten some feedback saying that you would like to see what we eat. So, the first recipe I’ll share is a staple in our house. It’s a recipe I call my

Garden in a Bowl Soup.

Here is a picture before it is blended.

This is a true home cook’s recipe.  Use what you have, use what you like.

In a big slow cooker, pour in half of a big bag (58 oz.)of frozen vegetables, a bag of frozen edamame and a bag of lima beans. Pour in a 46 oz. can of 100% no sugar added vegetable juice, 6 cups of water, approx 2 cups chopped collard greens, 2 cups chopped kale, 2 cups chopped spinach, 1 chopped onion, 2 chopped portobello mushrooms, 1 cup shredded cabbage, 2 shaved carrots and any other vegetables in your kitchen that you have room for. Use whatever type of vegetables you have on hand. Use less vegetables or more vegetables.  This soup is never the same.

Let that cook on high until tender. Use an immersion blender to chop up to desired texture. (Or you can use a blender or not blend at all).  Season to taste with spices on hand.  I use dried Italian seasonings, dried basil, chili powder, curry powder, turmeric, black pepper and my secret ingredient: low sugar ketchup!

This can keep being warmed up in your slow cooker for 3-4 days.   For variety, it can be served over brown rice, couscous, or any other whole grain or pasta.  You can use kidney beans and chili powder and make vegetarian chili.  It is so versatile, so full of protein and so good for you and your whole family.

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