Vegetable Stew: Meal-planning Made Easy with FOND

Vegetable_Stew

Successful meal planning is hard. For the Type A among us 21 meals in a week is a lot for our creative juices to muster. While creatives (like myself) start off ready to conquer the world and run out of steam around meal three. 

Thankfully there are great resources for making this easier like setting aside a day for meal prep, or my favorite making large meals to eat a few times during the week. This not only reduces the time I spend making scratch meals, but allows me to spend more money on a few quality ingredients because I'm spreading my budget over fewer items. 

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 over night and ready to eat in the morning! It is hearty and FULL of delicious vegetables. You've heard it said like begets like, the same hold true for your gut! If you eat sugars, sugar-loving bacteria will grow and overgrow. If you eat gut-nourishing, nutrient dense meals full of vitamins and minerals your gut will respond in kind. 

Vegetable Stew Liquid Light

Vegetable Stew (Paleo version below):

Makes 14, 8 oz servings

  • 2 15oz Cans organic diced tomatoes
  • 3 organic carrots sliced
  • 2 stalks of organic celery sliced
  • 1 small onion diced
  • 2 C water
  • 1 C organic barley (if Paleo see below)
  • 1 jar Spur
  • 3 jars Liquid Light

Paleo Vegetable Stew:

Makes 14, 8 oz servings

  • 2 15oz Cans organic diced tomatoes
  • 3 organic carrots sliced
  • 2 stalks of organic celery sliced
  • 1 small onion diced
  • 2 C diced organic red potatoes
  • 1 jar Spur
  • 3 jars Liquid Light

Method:

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 warm to a simmer and serve immediately. 

Cost: 2 cans tomatoes $3.35 / 3 organic carrots $0.15 / 2 stalks celery $0.10 / 1 small onion $0.20 / 1 C dry organic barley $0.50 / 4 jars bone broth bulk price $33.20 or regular price $40

Total cost: $37.45 or $44.3
Cost per serving: $2.67 or $3.16

Storage: can be refrigerated for 4 days or frozen for up to 1 month. 

Pro-tip: add a scoop of Vital Proteins Collagen Peptides to every serving to add even more collagen to this delicious meal!