Universal Soup

Source: https://www.amazon.com/s?k=choose+you+now+diet+julianna+hever&sprefix=choose+you+n%2Caps%2C98&ref=nb_sb_ss_ts-doa-p_1_12

Base Ingredients

• 1 chopped onion
• 4 cups low-sodium vegetable broth
• 3 tbsp low-sodium tamari
• 1/2 tsp ground black pepper
• 1/2 tsb red pepper flakes
• sliced scallions for garnish

Variations

Curry

• Frozen cauliflower, carrots, pease, potatoes
• 28 oz crushed tomatoes
• 15 oz chickpeas
• 2 bay leaves
• 2 tbsp lemon juice

Za’atar

• Frozen cauliflower, hash browns, peas, spinach, carrots, butternut squash, green beans
• 28 oz crushed tomatoes
• 15 oz chickpeas
• 2 bay leaves
• 2 tbsp za’atar
• 2 tsp smoked paprika
• 1 tbsp balsamic vinegar or lemon juice

Tex-mex

• Frozen bell peppers, corn, carrots, zucchini, green beans
• 28 oz crushed tomatoes
• 15 oz black or pinto beans
• 2 bay leaves
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp Mexican oregano
• 1/2 tsb cayenne
• 1 tbsp freshly squeezed lime juice

Asian

• Frozen: stir-fry mixed vegetables, broccoli, carrots, cabbage
• 15 oz edamame
• 2 bay leaves
• 1 tbsp Chinese five spice powder
• 1 tsp ground ginger
• 1 tsb garlic powder
• 1 tbsb rice vinegar

Instructions

1. Saute onions until slightly browned in instant pot with a little broth. Then turn pot off.
2. Mix in herbs/spices (except bay leaves)
3. Mix in crusted tomoatoes if in receipe
4. Mix in rest of broth
5. Add in vegetables and set pot to meat/stew setting