Fresh on-the-go Soup

One order of hot fresh soup coming up!! These are my favorite for weekly meal prepping. If you work on the road you can grab a beverage from your favorite drive through and ask for an extra cup of hot water to make this simple lunch.

If you make these “animal product” free they are good in the fridge for up to 5 days. Prep the ingredients in the jars and store in the fridge. When ready to eat, add enough boiling water to cover ingredients. Lay the lid on top, but do not close tightly as it will pressurize! Let sit for 5+ minutes. Stir and enjoy!  Because you don’t “cook” this until moments before consuming, the veggies are still crisp; which is how I like my soup. Call this the adult version of Mr.Noodle !

I prepared 4 for this coming week and here is how i did it:

Wide Mouth Mason Jars with lids – I use extra tall ones but a smaller size would be enough too.

Pick your quick cook noodle. There are lots of options including egg noodles and rice vermicelli. I like the China Sun Brown Rice Noodles – Vermicelli. The only ingredients are brown rice & water! Has Iron, Protein, Fiber, no Fat and they cook up quick.

Fill with quick cooking foods of your choices like: peas, thinly sliced red onion, green beans, shredded carrots, smoked Tofu, sliced mushrooms, pre-cooked beans, corn, shredded zucchini, sliced sweet peppers, diced green onion, died tomatoes, El-dente cooked rice, hemp seeds….

Soup Bases

Hot– 1 TBSP Worcestershire Sauce & a dash of Tabasco Sauce & a dash of lime juice & 1 TBSP Tex Mex Hemp Seeds

Savory-1/2 tsp oregano & 1/2 tsp thyme & 1/2 tsp pressed or powdered garlic & 1 tsp fresh rosemary

Sweet– 1 TBSP Maple Syrup, Honey or Blackstrap Molasses & 1 TBSP Balsamic Vinegar & wedge of Orange & 1/2 tsp pressed or ground ginger

Creamy Tai-1 TSP Peanut Butter & 1 TBSP Plant Milk (make sure the peanut butter melts well)

Or create your own blend of spices and sauces!

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