Slow Cooker Vegetable Soup

Ingredients:

2 cups cubbed potatoe

1 cup chopped carrot

1/5 cup frozen corn

1 cup cooked yellow eye’d beans

1/2 cup edamame

3 garlic cloves

1 white onion

1 tsp cooking oil

5 cups vegtable stock

.5 tsp tumeric

pinch of cinnamon

2 tsp apple cider vinegar

3 heaping tbsp salsa (optional)

Directions:

ONE: Peel and chopped all your veggies. Sautee onion and garlic in oil until fragrent and translucent. Add them to slow cooker.  

TWO: Add veggies, stock, and seasoning to your slow cooker. Set on HIGH and cook for 3 hours.

THREE: Make sure to soak your beans in cold water, over night. Start a pot on the stove with 4 cups of water. Rinse the pre-soaked beans and add them to your pot. Cook according to package instructions. I cooked mine for 50 mins on a low simmer.

FOUR: After your soup has been cooking for 3 hours, add your cooked beans. Cook for another 30 mins then add corn,  edamame, salsa and vinegar. Top with some no knead bread. Serve!

More Salad!

Mason jar salads are a trend I can get behind.

Asian Noodle Salad
Salad:
1/2-3/4 cup cooked rice noodles
1/3 cup edamame
1/4 cup each of grated cabbage and carrot
handful of peanuts

Sauce:
(there's no wrong way to make this sauce, it's according to your taste, so play around with it)
3 tbsp natural peanut butter
1/2 tsp sriracha
1 tbsp rice wine vinegar
1 tsp honey (or brown sugar)
1 tsp soy sauce
hot water

Directions:

1. Whisk together sauce ingredients, gradually adding hot water depending on desired thickness .

2. Cook noodles according to package directions. Defrost edamame. Assemble salad. Enjoy at a later time!