2 1-lb bags frozen vegetables like Italian blend (zucchini, green beans, broccoli and red pepper), or California blend (cauliflower, broccoli and carrots)
2-3 cups favorite cooked starch, such as potatoes or rice or other grains
1/2-1 cup uncooked pasta
Herbs/seasonings that you like such as garlic powder, onion powder, cumin, chili powder, paprika, ginger, or spice blend like Italian, Herbs de Provence, Mexican blend.
Recipe from Rachael Brown’s Book, For Fork’s Sake. Jeff taught his 8-year-old daughter to make this soup in order to prepare dinner. Super quick, easy, and tasty. Easily customizable.
Serves 4
Place the tomatoes in a large pot, add 7 cups of water. Then add all of the other ingredients. Bring to a boil, than simmer for 15 minutes.
Inspired by Nora Taylor, noracooks.com Serves 6 (may double recipe) Set the Instant Pot on the Sauté function and when hot add the onion and stir a bit, letting…
Serves 3-4 This beautiful and delicious dish is from Ashley Madden’s must-have cookbook, Plant-Based Delicious. It is rich with flavor, texture, color, and strong flavors. With a base of…