Hearty Vegetable Stew

This is a soup I love to serve for breakfast. It is easily made the night before left to simmer on the stovetop or crockpot overnight and ready to eat in the morning! It is hearty and FULL of delicious vegetables.

It is also really forgiving and flexible. If you have leftover vegetables just throw them in!

Servings: 14

Ingredients

  • Two (2) 15 oz cans diced tomatoes
  • 3 organic carrots sliced
  • 2 stalks of organic celery, sliced
  • 1 small onion, diced
  • 2 C water
  • 1 C organic sprouted Barley (if paleo see below )
  • 1 lb frozen or leftover vegetables (I use peas, corn and carrots, sometimes zucchini or yellow squash).
  • 4 jars Liquid Light

Grain-free Version

  • Two (2) 15 oz cans diced tomatoes

  • 3 organic carrots, sliced

  • 2 stalks of organic celery, sliced
  • 1 small onion, diced

  • 2 C diced organic potatoes, diced
  • 1 lb frozen or leftover vegetables (I use peas, corn and carrots, sometimes zucchini or yellow squash).
  • 4 jars Liquid Light


Preparation

  • Place everything ,but 2 jars of Liquid Light in a crockpot or stockpot.

For crockpot: Set crockpot on high for 2 hours, reduce to low for 6 - 8 hours. Add two jars of Liquid Light, stir and turn crockpot to high for 30 minutes or until hot. Serve immediately.

For stockpot: Bring to a boil, simmer on low 2 - 3 hours. Add the two jars of liquid light, bring to a simmer and serve immediately.

Notes

Add a scoop of Vital Proteins Collagen Peptides to every serving to add even more collagen to this delicious meal!