Isolation Vegetable and Bean Soup

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Grocery List

• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 1 garlic clove, minced
• 1 red bell pepper, diced
• 1 can chickpeas, rinsed and drained
• 1 cup quinoa, uncooked
• 1 cup split peas, uncooked
• 1 onion, peeled and diced
• 4 cups vegetable stock
• 2 cups water
• 1 tbsp turmeric
• 1 tsp chilli powder
• 1 tsp salt
• 1 tsp black pepper

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How to make it

1. Prep all your ingredients. Wash, rinse, dice, chop, measure.
2. Set your slow cooker on low and add all your ingredients except for the quinoa.
3. Once all the ingredients have been added, make sure that you stir before putting on the lid to your slow cooker.
4. Cook for 6-8 hours on low.
5. Once the lentils are soft, unplug your slow cooker and add the quinoa. The quinoa will cook with the residual heat.
6. Serve with your favourite bread or crackers.

** This recipe will yield approximately 3 large mason jars of soup **