Posted in - Meatless, Healthy Eating

Wellness Wednesday: Vegan Soup Stock

Vegan Soup Stock


2-3 of each Veggies (Potatoes, several carrots, celery stalks, onions and whatever other veggies are ready to use that you love. Chop them big.)

Prep Day: Place veggies in the slow cooker and cover well with water. You can add whatever herbs you normally use but save the bulk of it until you decide to make a soup. Strain, divide and freeze.

Serve Day: When you are ready to make a soup thaw, add your favorite soup ingredients…meats, spices, Lentils, pastas, legumes, wine, etc., and heat.

It’s great base for all kinds of chilies too. Just add your favorite tomato base and hot sauce for the reds. Works very well for Thai and other ethnic soups, which is why you saved most of the herbs and spices for the final cook.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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