
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
How to make it
- Prep all your ingredients. Wash, rinse, dice, chop, measure.
- Set your slow cooker on low and add all your ingredients except for the quinoa.
- Once all the ingredients have been added, make sure that you stir before putting on the lid to your slow cooker.
- Cook for 6-8 hours on low.
- Once the lentils are soft, unplug your slow cooker and add the quinoa. The quinoa will cook with the residual heat.
- Serve with your favourite bread or crackers.
** This recipe will yield approximately 3 large mason jars of soup **
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