Soup in a Jar
This Soup in a Jar is a perfect make and take meal for a easy, healthy and cost effective lunch.
Equipment
- 8 Canning Jars I used a liter and a half.
Ingredients
- 8.8 oz Thin Rice Noodles
- 2 Clusters Bok Choy
- 2 Medium Carrots
- 1 Handful Fresh Green Beans
- 1 15oz. Canned Chickpeas
- 2 Tbsp Fresh Shallots or Green Onions
- 1 Bell Pepper Any color.
- 1 Zucchini
- Vegetable Broth I used a pre made liquid broth, enough to fill each jar about half way.
- 1/4 tsp Liquid Amino 1/4 tsp in each jar, add more or less to your needs.
- Oil I used avocado oil, just enough to cover the bottom of the skillet to saute the vegetables.
- 1/4 tsp Minced Garlic 1/4 tsp in each jar.
- 1/4 tsp Onion Powder 1/4 tsp in each jar.
- Salt and Pepper to taste.
Instructions
- Cook the rice noodles to the package direction.
- Once the noodles are done, drain and set aside.
- Clean and thinly slice the peppers, zucchini, onions, and bok choy, set aside.
- Slice the carrots into thin ribbons, set aside.
- Open and rinse the chick peas, set aside.
- In a medium sized skillet add oil, onions, zucchini and peppers, saute at a medium high heat until soft, about 5 to 7 minutes.
- Remove from the heat, set aside to slightly cool.
- Add the cooked vegetables to each canning jar.
- Continue by adding the cooked rice noodles.
- Next add the fresh green beans and chickpeas.
- Top this with the ribbons of carrots.
- Add the bok choy on top of everything.
- Season and add the broth.
- Cover and place into the refrigerator for later.
How to enjoy this soup
- Pour the soup into a large bowl, slightly warm up in the microwave (about 2 minutes).
- Need more liquid? Add boiling water to the soup, cover and let this set for a couple minutes and enjoy!